Peach Streusel Muffins
Print Recipe
5 from 1 vote

Peach Streusel Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breads and Muffins
Servings: 12
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Ingredients


  • Peach Muffins:
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup white sugar
  • 2 large eggs room temperature
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1 and 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • 3 tbsp milk
  • 3 peaches peeled & diced

  • Crumb Topping:
  • 1/3 cup packed brown sugar
  • 1 tbsp white sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
  • 2/3 cup flour

  • Vanilla Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp heavy cream
  • 1/2 tsp vanilla exctract

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
  • Prepare the muffin batter by beating the butter with a hand mixer until creamy.
  • Add the brown sugar and white sugar and beat until well creamed, about 1-2 minutes.
  • Scrape the sides of the bowl then add the eggs, sour cream, and vanilla then beat until creamy and smooth.
  • In a separate bowl, combine the flour with the baking powder, baking soda, salt, ground cinnamon, and ground allspice together; whisk until well combined.
  • Slowly add half of the flour mixture to the batter, followed by half the milk; mix.
  • Add the remaining flour mixture followed by the remaining milk then mix until just combined.
  • Add the diced peaches; gently mix.
  • Pour the batter equally into the muffin pan filling them to the top.
  • Make the crumb topping by combining the brown sugar, white sugar, flour, melted butter, and cinnamon together and mix until crumbly.
  • Spoon the crumb topping evenly over the batter in the muffin tin.
  • Place into the oven and bake for 5 minutes.
  • Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
  • Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
  • Make the vanilla glaze by combining the powdered sugar with the heavy creamy and vanilla; mix until creamy, smooth, and a bit thick.
  • Spoon drizzle the glaze over the cooled muffins. Serve and enjoy.
  • Side Note: Setting the oven to a “high temperature burst” lifts the muffin top up quickly and creates a tall crust.  That is why you fill the muffin pans to the top with the batter prior to baking.