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Peach Streusel Muffins

These Peach Streusel Muffins are my new favorite Summer breakfast! They’re bursting with fresh + sweet peaches and topped with a perfectly sweet streusel topping. Drizzle with vanilla glaze and hello brunch!

Course Breakfast, brunch, Snack
Cuisine American
Keyword peach crumble muffins, peach muffins, peach streusel muffins, summer breakfast, summer brunch
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16
Author Haylie

Ingredients

Muffin Batter

  • 1/2 cup salted butter, softened
  • 2 and 1/2 cups peaches, diced into small bite size pieces (roughly 4 medium peaches)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup whole milk
  • 1/2 cup plain greek yogurt
  • 2 large room temperature eggs
  • 1 tsp vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Streusel Topping

  • 1/4 cup light brown sugar
  • 3/4 cup all purpose flour
  • 1/4 cup salted butter, melted
  • 1/2 tsp cinnamon

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tsp milk or water (to thin out glaze)
  • pinch of cinnamon (if desired)

Instructions

  1. Preheat oven to 350 degrees. Line your muffin tin with liners and set aside. Dice the peaches into small bite size pieces and set aside.

  2. Soften salted butter. Add to large bowl. Using an electric hand mixer, beat the butter for about 30 seconds or until creamy and smooth. Add the brown sugar and granulated sugar and mix together for about 1 minute.

  3. If needed, scrape the sides of the bowl down after the butter/sugar are combined. Next, add eggs. Mix to combine with hand mixer until they are incorporated.

  4. Next, add in the yogurt, vanilla and milk. Mix to combine. Set aside.

  5. In another bowl, add the all purpose flour, baking soda, baking powder, cinnamon and salt. Whisk together to combine. Gently add the dry ingredients to the wet ingredients with a wooden spoon. Stir to combine - making sure all of the ingredients are incorporated together.

  6. Lastly, fold in the diced peaches gently with the wooden spoon.

Streusel Topping

  1. In the bowl you whisked the dry ingredients in, melt 1/4 cup of salted butter. To this, add the brown sugar, flour and cinnamon. Mix together with a spoon and eventually move to your hands - it should become crumbly and dry. See photo above for reference.

Muffin Assembly

  1. Add the muffin batter to the liners and fill them 3/4 of the way full. Generously sprinkle the crumble topping over each muffin. Recipe yields about 16 muffins.

  2. Bake for 18-20 minutes or until toothpick is inserted and it comes out clean. Let cool.

Glazing Muffins

  1. Once the muffins have cooled slightly, in a large bowl, whisk together the powdered sugar, vanilla extract, milk and cinnamon until you reach your desired consistency. If you want it more thin, add more milk. Thicker? Add more powdered sugar. Generously drizzle the muffins with the glaze.

  2. Enjoy! Store at room temperature in a sealed container for 2-3 days.

Recipe Notes

The peaches should be ripe but not like "mealy" - you know what i mean? They should be ripe and firm and sweet - not so ripe that they are falling apart on the inside!

I used a 12 count muffin tin for this recipe - if you use a 6 count jumbo muffin tin, make sure they are fully done in the middle by inserting the toothpick :) They may need more time!