Peach Streusel Muffins

These Peach Streusel Muffins are light, moist, filled with fresh peaches, and are topped with a delicious cinnamon-sugar buttery streusel. They are the perfect summer muffins for breakfast, brunch, snacks…actually, they are perfect any time of day!

I purposely made this recipe to make a large quantity of muffins for several reasons:

1. It is excellent for using up ripe peaches when you do not feel like making peach pie. Peach pie is my favorite dessert but sometimes, I do not have the time or energy. This recipe is not only delicious, but quick and easy.
2. They disappear fast because they are so good.
3. I like to freeze some to enjoy the flavors of summer after peach season passes.

Peach Streusel Muffins Key Ingredients

Let’s take a closer look at the ingredients that make up these yummy muffins.

Flour

I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.

Granulated Sugar

We use granulated sugar in this recipe to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender crumb.

Baking Soda and Baking Powder

Baking soda and baking powder serve as leavening agents.

Salt

Salt enhances the other flavors in the muffins and balances the sweetness.

Cinnamon

Cinnamon pairs so well with peaches and adds warmth to the muffins.

Eggs

Eggs provide structure to the muffins.

Vegetable Oil

Oil is used to keep the muffins moist. We use vegetable oil in this recipe but canola oil would work too.

Whole Milk

Whole milk adds moisture. Other types of milk may be used but the muffins may not be as rich.

Lemon Juice

Lemon juice brightens all the flavors in the muffins.

Vanilla Extract

Vanilla enhances all the other flavors in the muffins.

Peaches

Peaches provide the peach flavor! I prefer to use yellow peaches in this recipe. Be sure the peaches are ripe. You can check for this by giving the peach a gentle squeeze. It should not be firm to the touch but give a little.

Streusel Topping

We use butter, granulated sugar, brown sugar, cinnamon, and all-purpose flour in the streusel topping. After trying for many years, I finally perfected this recipe. It has the perfect combination of ingredients to produce a crumb topping that tastes amazing and holds its structure so you do not end up with a gooey mess all over your muffin pans. Make certain to cool your melted butter before mixing it into the other ingredients. If the butter is too hot, the streusel may not have the crumbly texture that is desired.

Can I Freeze Peach Streusel Muffins?

Absolutely! Muffins can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer. To freeze, make sure muffins are cooled completely. Then, place them in an airtight container and label with the recipe name and date. When ready to use, thaw overnight in the fridge or at room temperature. To warm them, pop in the microwave for a few seconds.

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
• Over-mixing – Take care to not over-mix the muffin batter. When batter is mixed too much, the muffins may be dense and tough.
• Streusel – Make certain to cool your melted butter before mixing it into the other ingredients. If the butter is too hot, the streusel may not have the crumbly texture that is desired.
• High heat – Baking at an initial high heat for the first 5 minutes gives the muffins extra lift.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Stand Mixer – to mix batter
• Peeler – to peel peaches
• Muffin Tins – to bake muffins
• Muffin Liners – to bake muffins
• Cooling Racks – to cool muffins and dishwasher friendly!!

If You Liked This Recipe, Try Our

• Perfect Peach Pie
• Blueberry Streusel Muffins
• Blueberry Streusel Cake

The Kelly Kitchen

Peach Streusel Muffins

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These Peach Streusel Muffins are light, moist, filled with fresh peaches, and are topped with a delicious cinnamon-sugar buttery streusel.

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr

Servings: 30 Muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

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Ingredients Method

Ingredients

  

1x2x3x?

BATTER

• 3 cups (375 g) all-purpose flour
• 1 ½ cups (297 g) granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• ½ cup whole milk, room temp
• 1 Tbsp lemon juice
• 2 eggs, room temp
• ⅔ cup vegetable oil
• 2 tsp pure vanilla extract
• 4 cups peaches (about 6-7 medium), peeled and chopped

STREUSEL

• ½ cup butter, melted and cooled (1 stick)
• 1 cup (198 g) granulated sugar
• ½ cup (107 g) brown sugar
• 1 ½ cups (187 g) all-purpose flour
• 3 tsp cinnamon

TOPPING

• 1-2 peaches, peeled and chopped for décor

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

 

STREUSEL

1. Melt butter and set aside to cool.
2. In a medium bowl, mix together sugars, flour, and cinnamon until combined. When butter is mostly cooled, add to dry ingredients and mix with a fork until crumbly. Set aside.

BATTER

1. Preheat the oven to 400 degrees F. Line or grease 24 large muffin tins. (These can be done in shifts for any remaining batter leftover.)
2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together milk and lemon juice. Then, add eggs, oil, and vanilla to the milk mixture. Whisk together until combined.
4. Make a well in the middle of the dry ingredients and pour in the liquid mixture. Using a spoon or spatula, fold the wet ingredients into the dry until just combined (do not over-mix). The batter will be very thick. Fold peaches into batter.

ASSEMBLY

1. Fill greased/lined muffin tins about ⅔ to the top with batter and then sprinkle on streusel. Top with a piece of peach for décor.
2. Bake at 400 degrees F for 5 minutes then reduce to 350 degrees F and continue baking for another 12-14 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. (Baking at an initial high heat for the first 5 minutes gives the muffins extra lift.)

STORAGE

1. Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer.

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