Peach Streusel Muffins
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!
Servings: 12 muffins
Calories: 239kcal
Ingredients
- STREUSEL TOPPING
- ¼ cup light brown sugar
- ¾ cup all purpose flour
- ¼ cup salted butter melted
- ½ teaspoon 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.
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.
Nutrition
Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 243mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 152IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 2mg