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Peach Streusel Muffins
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
Cook Time 18 minutes
Total Time 1 hour
Servings: 30 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

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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