Peach Streussel Muffins

Baking with fresh summer fruits is the easiest way to elevate your homemade desserts. These delightfully fresh peach streusel muffins are the perfect summer breakfast, snack, or dessert, and are guaranteed to impress your family and friends.


Yields: 12 muffins    Time: approx. 55 min total

  • ½ cup unsalted butter, room temp

  • ½ cup packed light brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs, room temp

  • ½ cup plain Greek yogurt

  • 2 tsp. vanilla extract

  • 1 ¾ cups AP flour

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • ½ tsp. ground cinnamon

  • 1/8 tsp. allspice

  • ½ tsp. salt

  • 3 tbsp. milk (any kind)

  • 1 ½ cups peeled, chopped peached (about 3 peaches) OR frozen, not thawed, chopped peaches

Image Credit: Sally's Baking Addiction
 
Image Credit: Sally's Baking Addiction
 
 
 

Crumb Topping:

  • 1/3 cup packed light brown sugar

  • 1 tbsp. granulated sugar

  • 1 tsp. ground cinnamon

  • ¼ cup unsalted butter, melted and cooled

  • 2/3 cup AP flour

Glaze:

  • 1 cup confectioners’ sugar

  • 3 tbsp. heavy cream

  • ½ tsp. vanilla extract


Directions

  1. Preheat the oven to 425°F, and spray a 12-count muffin pan with nonstick spray.

  2. Make the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter, then slowly stir in the flour. The crumb topping will be thick and crumbly. Set aside.

  3. Make the muffins: In a stand mixer, with fixed paddle attachment, beat the butter on high speed until smooth and creamy (~1 min). Add both sugars and beat on high until creamed (~2 min), scraping the sides as needed. Add eggs, yogurt, and vanilla extract on medium-high speed until incorporated.

  4. In a large bowl whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt. With the mixer on low, slowly add flour mixture to the wet ingredients until no streaks remain. Add in the milk and mix until incorporated.

  5. Hand-fold peaches into batter with a rubber spatula.

  6. Fill the muffin pan with the batter to the top. Press a handful of crumble to cover the top of each muffin. Crumble some between your fingers for extra chunks of crunchy goodness!

  7. Bake for 5 minutes at 425°F, then reduce heat to 350°F for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes on a wire rack while making the glaze.

  8. Making the glaze: Whisk all ingredients together in a small bowl.

  9. Gently pop out muffins and place on a wire rack with paper towels below to catch extra glaze. Using a spoon or small pastry bag, drizzle glaze over warm muffins and enjoy!

  10. Make ahead tip: Muffins will stay moist and fresh in a sealed container on the counter for 3 day or in the refrigerator for up to 5. Muffins can also be frozen for up to 2 months. Just thaw in the refrigerator before eating!


Pro Tips

  • To easily peel slightly over-ripe peaches score the bottom of the peaches with an “X” and place in boiling water for 20-50 seconds until the skin begins to peel away from the score. Remove from water with a slotted spoon and place directly into an ice bath until cool enough to touch. The skin should peel right off! (If using under-ripe peaches a vegetable peeler works perfectly!)

  • You can use a plastic sandwich bag as a makeshift pastry bag! Just cut a very small hole in one corner and fill the bag with the glaze. It makes for a more precise drizzle than a spoon.