Description
These peach muffins with streusel topping are a delightful treat, perfect for breakfast or a snack. They feature juicy peaches baked into a tender muffin, crowned with a sweet, buttery streusel for added texture and flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
- ½ cup all-purpose flour (for streusel)
- ¼ cup granulated sugar (for streusel)
- ¼ cup packed brown sugar (for streusel)
- ¼ cup cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, baking powder, and salt for the muffins.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the diced peaches.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
- To make the streusel topping, combine ½ cup flour, ¼ cup granulated sugar, and ¼ cup brown sugar in a small bowl.
- Add the cold butter pieces to the streusel mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle a generous amount of streusel topping over each muffin.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the streusel is golden brown.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use ripe but firm peaches.
- Do not overmix the muffin batter; overmixing can lead to tough muffins.
- These muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days.
- You can freeze baked muffins for up to 3 months. Thaw at room temperature or warm in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin