Peach Streusel Muffins

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 308 kcal

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

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.

Nutrition

Calories: 308kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 321mgPotassium: 94mgFiber: 1gSugar: 23gVitamin A: 444IUVitamin C: 1mgCalcium: 80mgIron: 2mg

Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!