Easy peach streusel muffins are moist, tender, and delicious. Buttery streusel tops fluffy bakery-style muffins full of fresh, juicy peach chunks. This easy peach muffin recipe is ready in minutes.
If you are a peach lover, this recipe is for you. Reminiscent of peach cobbler, cake-like muffins are studded with fresh juicy peach chunks. Cinnamon spiced streusel topping finishes the moist muffins for an irresistible baked treat.
I am partial to using buttermilk when making muffins. It works wonders in this recipe. The fluffy muffins are made from a similar buttermilk-based recipe to my buttermilk chocolate chip muffins and mixed berry muffins. It results in tender, fluffy muffins every time.
This peach muffin recipe will quickly become a favorite. Enjoy the homemade muffins for breakfast, brunch, or alongside your afternoon coffee.
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Fresh Peach Muffins with Streusel Topping
Peach season (July through September) means fresh, juicy peaches are readily available. What can you do with excess fresh peaches? Make a batch of delicious peach muffins. Large chunks of juicy peaches marry with a tangy, cinnamon-infused batter. Here is why you will love this recipe:
- Easy Muffins: This easy recipe comes together quickly with minimal mixing required.
- Simple Ingredients: This muffin recipe does not include any complicated ingredients. It calls for pantry staples.
- Streusel Topping: The brown sugar topping (arguably the best part) turns the muffins into a delicious cake-like treat. You’ll find many muffin and cake recipes on this website that include delicious streusel topping like cinnamon streusel muffins and pumpkin crumb cake.
Ingredients
- All-Purpose Flour - No fancy flour is needed to make a delicious batch of muffins. This simple recipe requires classic, plain flour.
- Granulated Sugar - You will need this sugar for the muffin batter and the streusel on top.
- Light Brown Sugar (packed) - This sugar is for the streusel.
- Ground Cinnamon - Peaches and cinnamon are a classic flavor pairing. You will find cinnamon in both the muffin batter and the streusel topping.
- Baking Powder & Soda
- Salt - Salt balances the sweetness creating a perfect-tasting muffin.
- Large Eggs (room temperature)
- Unsalted Butter (melted)
- Buttermilk - If you cannot find buttermilk at the store, you can easily make it at home. Combine one cup of whole milk with one tablespoon of either lemon juice or vinegar; let the mixture sit for at least five minutes before using it.
- Vanilla Extract
- Fresh Peaches (chopped) - Use ripe peaches for the most pronounced peach flavor.
See the recipe card for the ingredient quantities.
Instructions
STEP 1 (PREPARATION) - Preheat the oven to 425°F. Grease or line every other cup of two 12-cup muffin pans with paper liners. Toss the diced peaches in the reserved tablespoon of all-purpose flour.
STEP 2 - Make the streusel topping in a small bowl.
STEP 3 (DRY INGREDIENTS) - Combine all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
STEP 4 (WET INGREDIENTS) - Whisk the {cooled} melted butter, eggs, buttermilk, and vanilla extract in a medium bowl. Pour the wet ingredients into the dry ingredients. Mix the ingredients until just combined and a batter forms. Fold in the chopped peaches.
STEP 5 (PORTION AND TOP) - Divide batter between the 12 prepared muffin cups, filling each muffin cup to the top. Sprinkle the streusel topping over each muffin.
STEP 6 (BAKE) - Bake the muffins at 425°F for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375°F and bake for another 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. The top of the muffins should be golden brown.
Cool the muffins on a wire rack.
Ingredient Substitutions
- Buttermilk - Whole Milk
- Unsalted Butter (in the muffin batter) - Canola Oil, Coconut Oil, Avocado Oil
- Vanilla Extract - Almond Extract (use a ½ teaspoon)
- Light Brown Sugar - Dark Brown Sugar
- Add-Ins - White Chocolate Chips (½ cup)
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Glass Mixing Bowl - The glass bowl ensures properly mixed batter.
- Rubber Spatula
- Nonstick Muffin Pan
- Muffin Liners - I love these parchment cup liners but also enjoy these tulip-style liners as well.
- Ice Cream Scoop - Using an ice cream scoop makes portioning out the batter quick and easy.
Storage
Store cooled peach streusel muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. *These muffins are extra moist; refrigerate them after 3 days at room temperature to prevent spoilage and preserve freshness.
Delicious Muffin Recipes
- Coffee Muffins with Chocolate Chips
- Vanilla Muffins
- Carrot Apple Muffins
- Banana Blueberry Oatmeal Muffins
- White Chocolate Raspberry Muffins
Expert Tips
- Use room-temperature eggs for the best-incorporated muffin batter.
- Check the expiration of your leavening agents (baking powder and baking soda). Expired baking powder or soda results in poorly leavened baked goods.
- Do not over-mix the muffin batter. Over-mixed batter results in tough, dense muffins.
- Fill the muffin batter to the top of the muffin cups.
- Bake the muffins at high heat for the first 5 minutes before reducing the oven temperature. This process helps lift the muffin tops up, resulting in a nice domed shape.
Frequently Asked Questions
Peeling the peaches before adding them to the muffin batter is completely up to your personal preference. It is not necessary.
Yes, muffins freeze very well. Transfer cooled muffins to an airtight container or freezer bag. Freeze muffins for up to 3 months. Thaw the muffins at room temperature or in the refrigerator before eating.
A bakery-style muffin is a large, extra-tall muffin with a domed top. At home, this is achieved by a few steps. First, use a thick muffin batter. Second, fill the muffin batter up to the top of the muffin cup. And third, bake the muffins at an initially high oven temperature. The high temperature lifts the muffin tops up. For additional lift, bake the muffins in every other cup of the muffin pan.
You can make this recipe with fresh or frozen peaches. If using chopped, frozen peaches, do not thaw them before adding them to the muffin batter. Extend the baking time by 1 to 2 minutes.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Peach Streusel Muffins
Equipment
Ingredients
Streusel Topping
- ½ cup all-purpose flour
- 3 tablespoon light brown sugar packed
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoon unsalted butter melted
Peach Muffins
- 2¼ cups all-purpose flour plus 1 tablespoon for the peaches
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup fresh peaches chopped
Instructions
- Preheat the oven to 425°F. Grease or line every other cup of two 12-cup muffin pans with paper liners. Toss the diced peaches in the reserved tablespoon of all-purpose flour.
- Make the streusel topping: Mix the flour, light brown sugar, granulated sugar, ground cinnamon, and salt in a small bowl. Add the melted butter and stir until crumbly. Refrigerate until ready to use.
- Make the muffin batter: Mix all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl until combined.
- Whisk the {cooled} melted butter, eggs, buttermilk, and vanilla extract in a medium bowl. Pour the wet ingredients into the dry ingredients. Mix the ingredients until just combined and a batter forms. Fold in the chopped peaches.
- Divide the batter between the 12 prepared muffin cups, filling each muffin cup to the top. Sprinkle the streusel topping over each muffin.
- Bake the muffins at 425°F for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375°F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin pan for 5 -10 minutes before transferring them to a wire rack to cool completely, or enjoy them while warm.
Notes
Nutrition
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