This delicious recipe for streusel-topped Sweet Peach Muffins is wonderful to make in the summertime when fresh peaches are ripe and sweet.
I’m so in love with peaches this time of year. They’re sweet and wonderful, and they’re good when eaten just about any which way. Chopping them up and adding them to muffins to create peach muffins to eat for breakfast is such a good idea! Of course, you could use canned or frozen peaches, but fresh peaches are going to be best!
Ingredients needed:
- all purpose flour
- white sugar
- baking powder, baking soda and salt
- ground cinnamon and ground allspice
- eggs
- unsalted butter
- sour cream
- vanilla extract
- fresh peaches
How to make Sweet Peach Muffins:
The complete, printable recipe is at the end of this post.
These sweet peach muffins have a tender crumb and a crunchy sweet streusel on top. They’re going to be your favorite summer muffin recipe! Since the recipe makes 24 muffins, you’ll want to eat some now and freeze some for enjoying later.
How do you freeze muffins?
After your muffins are completely cooled, place them on a baking sheet and pop that into the freezer until all of the muffins are frozen. Then move the frozen muffins to an airtight freezer baggie (squeeze out any excess air), and then place that baggie in another freezer zip baggie. This helps to prevent freezer burn and dryness. To enjoy a frozen muffin, just take it out of the freezer and either let it defrost or microwave it for a few seconds. Freeze muffins for up to three months.
The Best Muffin Recipes:
- Apple Fritter Muffins
- Raspberry Muffins
- Chocolate Chip Peanut Butter Muffins
- Triple Chocolate Muffins
- Pineapple Muffins
Sweet Peach Muffins with Brown Sugar Walnut Streusel
Ingredients
MUFFIN BATTER:
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1½ cups sour cream
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1½ cups peeled, pitted, chopped fresh peaches
STREUSEL TOPPING:
- 1½ cups coarsely chopped walnuts
- ⅓ cup all-purpose flour
- ⅓ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat the oven to 375°F. Line two (12-cup) muffin pans with paper liners and spray the top part of the pan lightly with nonstick spray. Or simply spray the whole muffin pan with nonstick spray.
MAKE THE MUFFIN BATTER:
- In a large bowl, sift together the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.
- In a separate bowl, whisk together the sour cream, eggs, butter and vanilla until well-blended. Stir in the peaches.
- Add the wet mixture to the flour mixture and stir just until blended (don't over mix).
- Scoop the batter into the prepared muffin cups with a large ice cream scoop. The batter should come to the top of the paper liner.
- Mix streusel ingredients in a small bowl until crumbly. Sprinkle muffin cups with the streusel topping and lightly press it into the muffin batter.
- Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.
ADD THE STREUSEL:
- In a small bowl, stir together the walnuts, flour, brown sugar and cinnamon. Stir in the melted butter. Sprinkle the muffin cups with the streusel topping and lightly press it into the muffin batter.
- Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out beautiful. Fresh peaches makes them so good. I tried another recipe and these were better!
I made these with my 5-year-old nephew, and he called them “dream muffins”! We swapped out the sour cream for yogurt and the butter for coconut oil and they were so good! Thanks for sharing!