Ingredients
Streusel Topping
- ⅔ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup butter, softened
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 ¾ cups chopped peaches (fresh, canned, or frozen)
How to Make Peach Muffins with Streusel
1. Prep your pan
Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray it with nonstick cooking spray. Set aside.
2. Make the streusel
In a small bowl, combine flour, brown sugar, butter, granulated sugar, and cinnamon. Use a fork or pastry cutter to mix until crumbly. Set aside.
3. Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. Cream the butter and sugars
In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes. Don’t skip this step—it gives the muffins a tender texture!
5. Add eggs and wet ingredients
Mix in the eggs one at a time until fully incorporated. Then add the sour cream, milk, and vanilla. Beat just until everything is combined and smooth.
6. Combine the dry and wet mixtures
Add the dry ingredients to the wet ingredients and mix on low speed until just combined—don’t overmix or your muffins might turn out dense.
7. Fold in the peaches
Gently stir in your chopped peaches. If using canned or frozen, be sure to pat them dry first to avoid excess moisture.
8. Fill the muffin cups
Spoon the batter evenly into your prepared muffin pan, filling each cup to the top. Sprinkle the streusel topping generously over each muffin and lightly press it in so it sticks.
9. Bake
Bake at 425°F for 5 minutes. Then—without opening the oven door—lower the heat to 350°F (177°C) and bake for another 16–18 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. If you can wait that long.
Storage
Room temperature: Store in an airtight container for up to 3 days.
Freezer: Let muffins cool completely, then freeze in a zip-top bag or container for up to 3 months. Thaw at room temp or microwave for 20–30 seconds for a warm treat!
Tips & Tricks
No fresh peaches? Use canned (drained and patted dry) or frozen (thawed and drained).
Want extra crunch? Add chopped pecans or walnuts to the streusel topping.
Make mini muffins: Reduce bake time to 10–12 minutes after the initial high heat.
Add-ins: A pinch of nutmeg or a handful of white chocolate chips takes them up a notch!
Don’t skip the sour cream—it keeps the muffins super moist and rich.