Peach Streusel Muffins
Warmly spiced and irresistibly buttery, these peach streusel muffins are bursting with fresh peaches, brown sugar, cinnamon, and finished with a sweet vanilla glaze drizzle. Buttery streusel crumbles bake to a golden crunch while ripe peach chunks create a soft, fluffy interior. Perfect for breakfast, brunch, or a cozy afternoon snack—plus, they're a great way to use up those last peaches on your counter.
12
muffins
Ingredients
Streusel Topping
- 4 tbsp (56 g) unsalted butter melted
- 1/3 cup (65 g) packed brown sugar light or dark
- 1/2 tsp (0.5 tsp) ground cinnamon
- 2/3 cup (85 g) all-purpose flour
Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp (1.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/2 cup (120 g) sour cream at room temperature
- 1/2 cup (120 ml) buttermilk at room temperature
- 1/2 cup (113 g) unsalted butter softened
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (50 g) brown sugar light or dark
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (225 g) fresh peaches peeled and diced (about 3 medium)
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk
- 1/2 tsp (0.5 tsp) vanilla extract
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
- Cooling rack
Instructions
- Make the Streusel: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir in the flour until crumbly. Do not overmix—you want clusters. Place the bowl in the fridge while you prepare the muffins.
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Sour Cream & Buttermilk: In a small bowl or measuring cup, whisk together the sour cream and buttermilk until smooth.
- Cream Butter & Sugars: In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each, then mix in the vanilla extract.
- Combine Wet & Dry: With the mixer on low, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat, ending with the last third of flour. Do not overmix—mix just until incorporated.
- Fold in Peaches: Gently fold in the diced peaches along with the last portion of flour mixture.
- Divide & Top: Spoon batter evenly into a greased or lined 12-cup muffin tin, filling each to the top. Sprinkle thickly with chilled streusel topping.
- Bake: Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) and continue baking 15–18 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon milk (add more as needed for drizzling), and vanilla until smooth. Drizzle over cooled muffins and enjoy!
Notes
For a crunchier streusel, add 2 tablespoons chopped pecans or walnuts. If peaches are unavailable, substitute fresh diced nectarines, blueberries, or use well-drained canned or frozen peaches. Muffins stay fresh 2 days at room temp, or freeze wrapped for up to 2 months. To make dairy-free, use plant-based butter, coconut yogurt, and almond milk with lemon. For gluten-free, use a 1:1 flour blend.
Nutrition
Calories: 280kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 195mg | Potassium: 105mg | Fiber: 1g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1.2mg