Peach Streusel Muffins are soft and fluffy muffins that make the most perfect breakfast or snack. Filled with sweet summer peaches and a cinnamon streusel topping, these muffins easily come together mixing by hand! Truly the best homemade muffin recipe!
They are truly a versatile and easy to make muffin recipe. It’s a twist on my all-time favorite muffin-Blueberry Banana Streusel Muffins.
Every summer I like to share something made with juicy and sweet peaches. Another favorite summer peach recipe is my Peach Cinnamon Swirl Bundt Cake and also this gorgeous Vegan Peach Polenta Cake.
These muffins are soft, tender, and bursting with sweet summer peaches and a gorgeous cinnamon streusel topping! If you’re a peach lover, these muffins are just for you! Every single bite is bursting with juicy peaches! This is a totally dairy-free recipe (if you’re OK with dairy, you can use your favorite dairy ingredients).
They’re really great to bake for a special weekend treat or special weekend guests. Really simple to make yet bursting with sweet summer peach flavor. I always bake an extra batch at the end of peach season and freeze them. When the temperatures begin to drop, it’s so nice to have a taste of summer for breakfast!
What’s so lovely about this recipe is that it all comes together stirring by hand. No need to dirty up your electric mixer. Just be sure to not over stir the batter. A little bit of lumps is ok. If you stir too much you’ll get tough muffins. And since they come together easily mixing by hand, it’s a great starter recipe for the kids to try out (with your help to get them in and out of oven, safely).
Peach Streusel Muffins come together simply by whisking the dry ingredients together and then whisking the wet ingredients together. All you have to do is combine the wet into the dry ingredients. The last step is folding the lovely peaches into the batter. The crumb topping is so easy to put together and makes these muffins extra special!
To make the crumb topping in a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
Ingredients you need:
For the streusel:
- light brown sugar *you could use coconut sugar
- all purpose flour *you could use almond and coconut flour
- salted butter *or margarine or even coconut oil
- cinnamon
For the muffins:
- all-purpose flour *I used a combo of almond, coconut and a gluten-free flour 1-1 mix. I also make these with just all-purpose flour.
- granulated sugar
- sea salt
- baking powder
- milk *you could use unsweetened almond milk
- coconut oil *or butter or margarine, melted
- eggs
- peaches *you could use canned or frozen…but fresh is best for this recipe
- freshly squeezed lemon juice
- cinnamon
How to make these perfect peach streusel muffins?
First thing is to gather all your ingredients.
Before starting the recipe, I like to cook up the peaches a little bit in a small skillet. It just helps them soften and also the lemon and cinnamon incorporate and make the peaches even more delicious.
Combine the dry ingredients in one bowl and the wet in another. Fold the wet ingredients into the dry ingredients.
Just be sure to not over stir the batter. A little bit of lumps is ok. If you stir too much you’ll get tough muffins.
The last step is folding the lovely peaches into the batter.
When the muffin batter is ready, add the batter to the muffin tin. Be sure to not fill all the way to the top (2/3 full should be fine, I did 3/4 full).
The crumb topping is so easy to put together and makes these muffins extra special!
And since they come together easily mixing by hand, it’s a great starter recipe for the kids to try out (with your help to get them in and out of oven, safely).
How to get the most tall and fluffy muffins?
Here are a some tips to get that gorgeous fluffy and tall muffin top.
- When you make the batter, let it rest. That’s the perfect time to make the streusel topping. The longer it rests, the more time the flour can absorb the wet ingredients, which results in a thicker batter (so a good 10-15 minutes would do the trick!).
- A really important muffin baking tip: Only fill your muffin liners up ¾ of the way full. If you overfill, they will flow over and it will be a big mess.
- Baking at a higher temperature helps the muffins to rise up. For these streusel top muffins I like to start them out in a preheated 425°F oven for 5 minutes. I then lower the heat to 350°F for the rest of the baking time. That beginning high heat is what helps it rise nice and tall. Since it has the streusel topping, it’s best to lower it for the rest of the baking time.
Can I use canned peaches for muffins?
Definitely! You can use canned peaches. Be sure to drain them thoroughly and pat them dry (I use a paper towel). Also, frozen peaches could work just fine. That way any time you get a craving for peach muffins, you can make them. When using frozen peaches, no need to defrost them. Fresh peaches are the best for this recipe. So when you find them in season and super sweet, make them! Make them with other fruits like blueberries, raspberries or strawberries.
Can I make these muffins gluten-free?
YES! I make these often with a combo of almond, coconut and a gluten-free 1-1 flour.
Can I freeze these peach streusel muffins?
Yes! Here are some tips to help you.
- Let the muffins cool completely.
- Place the muffins in a large zipped lock freezer back or a freezer safe container. Muffins will stay fresh for up to 3 months.
- When ready to enjoy, remove from the freezer and let them come to room temperature (should take about 30-40 minutes).
Here are some other delicious muffin recipes to enjoy:
- Gluten-Free Cranberry Muffins
- Cinnamon Sugar Donut Muffins
- Vegan Orange Marmalade Muffins
- Banana Mango Flaxseed Muffins
Peach Streusel Muffins are a delightful summer breakfast! Enjoy! Happy Baking! XX
*Muffin recipe adapted from the best King Arthur’s Flour.
Peach Streusel Muffins
Ingredients
- STREUSEL TOPPING
- ¼ cup light brown sugar
- ¾ cup all purpose flour
- ¼ cup salted butter melted
- ½ tsp cinnamon
- MUFFINS
- 1 ¼ cups diced peaches about 3 large, ripe peaches
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk I used unsweetened almond milk
- ¼ cup coconut oil or 4 tablespoons butter or margarine, melted
- 2 large eggs
Instructions
- In a small bowl, mix together the streusel topping with a spoon. Once it starts to combine, use your hands to have the mixture become crumbly and dry; set aside.
- Position the rack in the center of the oven and preheat the oven to 425°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups.
- In a small bowl, mix together the streusel topping; set aside.
- Place the pitted and cubed peaches in a medium size bowl, toss with 1 teaspoon of lemon juice and cinnamon. In a small skillet, add the peaches. Cook on medium heat for a few minutes until the peaches soften a little *(this is an optional step).
- In a large bowl, whisk together dry ingredients; set aside.
- In another bowl, place all the wet ingredients. Whisk together until combined.
- Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients; make sure to not over mix. It’s fine if there are some small lumps.
- Add the peaches to the batter and fold in until incorporated.
- Fill the prepared tins three-quarters full. Sprinkle the streusel topping on top of each muffin.
- Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and bake for an additional 15 minutes *(the muffins could be ready before 15 minutes, so check on them at around 12 minutes). The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.
- Set the pan on a wire rack to cool for 10 minutes.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- The peaches should be ripe but not over ripe and mushy. They should be ripe and firm and sweet - not so ripe that they are falling apart on the inside!
- I made my muffins dairy free. I used unsweetened almond milk and margarine for the topping. I used coconut oil for the batter. You could use coconut oil in the streusel topping if you don’t have any margarine on hand.
- The streusel could start to brown, if so, you could tent some foil paper very loosely over the muffins.
- Muffins are best enjoyed on the day they are made.
- Store muffins tightly covered at room temperature for up to 3 days.
- Any leftover muffins could be frozen in an airtight container or zipped freezer bag.
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