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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.
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


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


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.


  • 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.


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