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    Home » Recipes » Breakfast » Peach Muffins with Streusel Topping

    PUBLISHED: August 2, 2022 • By Toni Dash 11 Comments

    Peach Muffins with Streusel Topping

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    fresh peach muffins.

    Light, fluffy Peach Muffins have loads of fresh peach flavor. The rich crumb and buttery crumble topping make this a favorite for quick breakfasts during peach season!

    fresh peach muffins.

    If you are a peach lover or crave moist muffins to start your day with a cup of coffee this peach muffins recipe will be a favorite! Full of juicy fresh peaches in fluffy muffins that tastes like summer. Think flavors of peach cobbler in a muffin!

    This is a one bowl recipe that doesn’t need a mixer (put away that paddle attachment!). It can be made with regular or gluten-free flour too. They are just the best muffins

    Jump to:
    • Recipe Ingredients Notes
    • The Best way to peel peaches
    • How to make Peach Muffins
    • Variations
    • How to store
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    peach muffins labelled ingredients.

    Unsalted Butter. Be sure to use unsalted butter. It will be melted both for the muffins and for the topping so it can be cold or room temperature when starting the recipe.

    All Purpose Flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.

    Peaches. The ripeness of the peaches make all the difference for this peach muffin recipe. Choose firm yet full ripe peaches. If they are overly soft they are harder to cut. Choose peaches without bruises or blemishes. Yellow or white peaches work great. Peel and pit the peaches before chopping.

    Whole Milk. We recommend whole dairy milk for these muffins to add moisture to the delicious peach muffins. Any milk should work.

    Granulated sugar and light brown sugar. You’ll use granulated sugar in the muffins and light brown sugar in the topping.

    streusel topping for peach muffins labelled ingredients.

    The Best way to peel peaches

    If ripe peaches are firm enough the skin can be removed using a sharp vegetable peeler or paring knife. However the easiest way to remove the skin is as follows:

    removing peach skin recipe steps.
    1. Bring a large pot of water to a boil and prepare an ice-water bath in a large mixing bowl (add cold water and ice).
    2. Gently lower a few peaches into the boiling water with a ladle or handled strainer (photo 1). Boil for 30 seconds.
    3. Remove with a slotted spoon or strainer and place into the ice bath. Allow them to stay in the ice water until cool to the touch (15-30 seconds)(photo 2).
    4. Remove and hand peel the peach skin off (photo 3). Usually the skin will come off in a solid sheet.

    Proceed with removing the pit and chopping the peaches.

    peach muffins on wire rack side view.

    How to make Peach Muffins

    STEP 1. Preparation

    Preheat the oven to 425F and line 18 muffin tins with paper liners (or spray with nonstick baking spray).

    peach muffins recipe steps 1-4.

    STEP 2. Make the streusel topping

    In a small bowl, mix together the 1/4 cup flour, light brown sugar, and 2 tablespoons melted butter until the mixture resembles wet sand (photo 1). Set aside until ready to use.

    STEP 3. Make the muffin batter

    In a large mixing bowl, whisk together the granulated sugar, 6 tablespoons of melted butter, and vegetable oil (photo 2).

    Next whisk in the milk, eggs, and vanilla extract until combined (photos 3-4).

    Whisk in the flour and baking powder (photo 5). When the flour is almost fully incorporated, add the chopped peaches and gently fold them into the batter (photo 6-7).

    peach muffins recipe steps 5-8.

    STEP 3. Bake

    Divide the batter between the muffin pans, filling each one completely full (photo 8).

    Top the muffins with the streusel mixture (evenly dividing the mixture over all the muffins) (photo 9).

    Bake at 425F for 5 minutes. Then reduce the oven temperature to 350F and bake for an additional 15 minutes (photo 10).

    peach muffins recipe steps 9-10.

    STEP 4. Cool

    Remove the muffins from the oven. Allow to sit a few minutes in the muffin tin then transfer to a wire cooling rack and to cool muffins completely before serving or storing.

    peach muffins on wire rack with bite.

    Variations

    No fresh peaches? You can substitute frozen thawed peaches instead. Pat with paper towels to remove any excess moisture from thawing before starting the recipe.

    Swap granulated sugar into the crumb topping. Brown sugar caramelizes giving a wonderful flavor to the topping and letting the muffin tops become golden brown. Granulated sugar can be swapped in if preferred.

    Add a pinch of cinnamon. For some homey flavor add a pinch of cinnamon to the fresh peach muffins batter.

    peach muffins on wire rack overhead close up.

    How to store

    Store any leftover muffins in an airtight container lined with paper towel at room temperature for up to three days.

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    Recipe

    peach muffins close up.

    Peach Muffins with Streusel Topping

    These peach muffins are light and fluffy with a rich crumb and lots of fresh peach flavor. Top them with a buttery streusel or some coarse sugar for extra crunch.
    5 from 21 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling Time (estimate): 15 minutes
    Total Time: 45 minutes
    Servings: 18 muffins
    Calories: 229kcal
    Author: Toni Dash
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    Ingredients

    For the Muffins

    • 1 cup granulated sugar
    • 6 tablespoons unsalted butter melted
    • ¼ cup vegetable oil
    • 1 ½ cups whole milk
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 3 cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 tablespoon baking powder
    • 1 ½ cups finely chopped peaches see notes

    For the Streusel topping

    • ¼ cup all purpose flour regular or gluten-free measure-for-measure flour blend
    • ¼ cup light brown sugar
    • 2 tablespoons unsalted butter melted

    Instructions

    For the Muffins

    • Preheat the oven to 425F and line 18 muffin tins with paper liners (or spray them with nonstick baking spray).
    • To make the streusel topping: In a small bowl, mix together the flour, brown sugar, and melted butter until the mixture resembles wet sand. Set aside until ready to use.
    • In a large bowl, whisk together the granulated sugar, melted butter, and vegetable oil.
    • Whisk in the milk, eggs, and vanilla.
    • Finally, whisk in the flour and baking powder. When the flour is almost fully incorporated, add the peaches and gently fold them into the batter (use a rubber spatula or large spoon, do not use a whisk).
    • Divide the batter evenly between the prepared muffin cavities, filling each one completely full.
    • Evenly divide the topping between the muffins and sprinkle on the top of each one.
    • Bake at 425F for 5 minutes. Then reduce the oven temperature to 350F and bake for an additional 15 minutes.
    • Remove the muffins from the oven and allow to sit a few minutes in the muffin tin. Then transfer to a wire cooling rack and allow them to cool completely before storing.

    Notes

    Peaches:
    • Choose firm but fully ripe peaches
    • Yellow or white peaches work
    • Peel before pitting and chopping. Use our boiling-water bath method (easiest; details below) or a vegetable peeler or paring knife.
    Easy method to peel peaches
    1. Bring a large pot of water to a boil and prepare an ice-water bath in a large mixing bowl (add cold water and ice).
    2. Gently lower a few peaches into the boiling water with a ladle or handled strainer. Boil for 30 seconds.
    3. Remove with a slotted spoon or strainer and place into the ice bath. Allow them to stay in the ice water until cool to the touch (15-30 seconds).
    4. Remove and hand peel the peach skin off. Usually the skin will come off in a solid sheet.
    Proceed with removing the pit and chopping the peaches.
    How to store
    Store any leftover muffins in an airtight container lined with paper towel at room temperature for up to three days.

    Nutrition

    Calories: 229kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 18mg | Potassium: 136mg | Fiber: 1g | Sugar: 15g | Vitamin A: 218IU | Calcium: 65mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. wilhelmina says

      August 11, 2022 at 6:52 pm

      5 stars
      We really loved these muffins! They made for the perfect breakfast treat!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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