Peach Streusel Muffins
Start your day with a delightful treat by baking these peach streusel muffins—moist, tender, and bursting with fresh, juicy peaches. Perfectly balanced with a buttery cinnamon streusel topping, these homemade muffins are an irresistible fusion of fruity sweetness and warm spice. Featuring a quick and easy batter made with pantry staples like all-purpose flour, sugar, and vanilla, these muffins are ready in just 40 minutes, making them ideal for breakfast, brunch, or an indulgent snack. The diced ripe peaches add a natural sweetness and burst of flavor, while the crumbly streusel creates a delectable contrast in texture. Whether served warm or at room temperature, these peach streusel muffins are a must-try for lovers of seasonal, fruit-filled baked goods.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.33 cups vegetable oil
- 1 unit large egg
- 1 teaspoons vanilla extract
- 1.5 cups ripe peaches, diced
- 0.5 cups light brown sugar
- 0.5 cups all-purpose flour (for streusel)
- 1 teaspoons ground cinnamon
- 0.25 cups cold butter, cubed
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a medium bowl, combine 0.75 cups of milk, 0.33 cups of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in 1.5 cups of diced peaches, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
To make the streusel topping, combine 0.5 cups of light brown sugar, 0.5 cups of all-purpose flour, and 1 teaspoon of ground cinnamon in a small bowl. Add 0.25 cups of cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffin batter in each cup.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 532.6 g | 194% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 291.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 422 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
