Peach Streusel Muffins
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These moist and tender peach muffins are bursting with juicy peaches and complemented by a cinnamon and ginger streusel on top. Feel free to leave off the streusel if you’d like to make plain peach muffins. Check out my peach almond streusel muffins next!
These muffins have been making an appearance in our kitchen every September, right after we spend our Labor Day weekend at our local orchard picking peaches, for years.
There is nothing like fresh peaches, and since their season is so short, we always load up on a bushel, and then I get to work making peach ice cream, peach pie, peach compote, peach salsa, and a batch of these muffins (and these peach almond streusel muffins) to save so that we can enjoy the flavor of fresh peaches all year round.
Every bite of these fresh peach muffins is bursting with peach flavor and accompanied by a buttery brown sugar topping. Cinnamon and ginger are the perfect complement to the peaches!
BONUS POINTS: you can use fresh or frozen peaches in this peach muffins recipe. Be sure you catch my favorite tip below for preparing fresh peaches.
INGREDIENTS NEEDED FOR PEACH STREUSEL MUFFINS
If you’ve ever made any of my muffin recipes, you’ll recognize this familiar muffin base recipe. We use a carefully selected and tested ratio of wet and dry ingredients to create moist, buttery muffins that hold up to basically any add-in.
A handful of the ingredients you’ll use in the streusel overlap as ingredients in the muffin batter. Be sure you’re using room temperature eggs and buttermilk for the best incorporation of the batter.
For this peach muffin recipe, you will need:
• all-purpose flour
• unsalted butter
• light brown sugar
• granulated sugar
• ground cinnamon
• ground ginger
• salt
• baking powder
• baking soda
• eggs
• buttermilk (you can make your own!)
• vanilla extract
• peaches
HOW TO PEEL PEACHES EASILY
I prefer blanching peaches for ease of removing skins. There’s no reason you have to remove the skins, but I don’t love the fuzzy nature of them, even when blended into the muffin batter.
STEP #1
Bring a large pot of water to a boil. Meanwhile, cut a small X into the bottom of each peach and prepare a large bowl with an ice bath.
STEP #2
When the water is boiling, drop the peaches into the pot and boil for about 1 minute, then remove and immediately plunge into an ice bath.
STEP #3
When the peaches are cool enough to handle, slide the skins right off with your hands. They are now ready to use.
HOW TO MAKE PEACH MUFFINS: KEY STEPS
Bringing this fresh peach muffin recipe to life is simple, but there are a few things to keep in mind while making the batter.
WEIGH THE FLOUR: I am a stickler on testing and re-testing my recipes with accurate measurements. Use a kitchen scale for the most accurate measurement, and at at very least, use the scoop-and-level method.
REST THE BATTER: allowing the batter to rest is key in making sure the tops of the muffins dome nicely. Resting the batter allows the flour to hydrate, which creates moister, taller, and more tender muffins.
DON’T OVERWORK THE STREUSEL: when making the crumb topping, take care not to over-blend the ingredients. The larger the chunks, the better the streusel bites!
HOW TO CREATE THE PERFECT TALL MUFFINS
To guarantee tall muffin tops, be sure you’re doing these 3 things:
1) Rest the muffin batter.
2) Fill the wells of the muffin pan using an ice cream scoop or measuring cup so all of the muffins bake uniformly.
3) Bake the muffins for an initial 5 minutes at a high temperature, and then lower the temperature while the oven door is closed. The initial high temperature quickly lifts up the muffin top, and the centers of the muffins continue baking after the temperature is lowered.
CAN I USE CANNED PEACHES?
While you can use canned peaches for these peach crumble muffins, I recommend first using fresh peaches and frozen second. If you have to use canned peaches, look for ones that have been canned without any extra sugar or syrup.
DO I NEED TO COAT THE PEACHES IN FLOUR?
It is not necessary to coat the peaches in flour for this recipe since the batter is so thick. You should not have a problem with the fruit pieces sinking.
Peach Streusel Muffins Recipe
Ingredients
STREUSEL
MUFFINS
- 2 and ½ cups (300g) all-purpose flour be sure to measure properly
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100g) firmly packed light brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter melted
- 2 large eggs room temperature1
- 1 cup (240mL) buttermilk2 room temperature1
- 1 teaspoon vanilla extract
- 1 and ½ cups diced peaches about ¾ pound; fresh or frozen3
Instructions
- Preheat the oven to 400ºF (203ºC).
- Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
STREUSEL
- Place flour, butter, brown sugar, cinnamon, ginger, and salt into a small bowl. Whisk together to combine.⅔ cup (80g) all-purpose flour, ¼ cup (56g) unsalted butter, 3 Tablespoons (38g) firmly packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground ginger
- Add the flour, then, using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside in the refrigerator.
MUFFINS
- In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.2 and ½ cups (300g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.½ cup (100g) firmly packed light brown sugar, ½ cup (100g) granulated sugar, ½ cup (113g) unsalted butter, 2 large eggs, 1 cup (240mL) buttermilk2, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the diced peaches until evenly dispersed.1 and ½ cups diced peaches
- Allow the muffin batter to rest for 10-15 minutes (you do not need to cover it).
- After the batter has rested, spoon the batter evenly into the 12 wells. One ice cream scoop full works best, totaling about ¼ cup of batter in each well. Add about 2 to 3 Tablespoons of the streusel to the top of each muffin.
- Bake muffins for 5 minutes, then reduce heat to 350ºF (177ºC) and bake for an additional 13-15 minutes until streusel starts to brown and a toothpick or cake tester inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.
Notes
- Room temperature ingredients: it is always a good rule of thumb to use room temperature ingredients when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
- Buttermilk: if you don’t have buttermilk, you can easily make your own– see my post about how to make your own buttermilk.
- Peaches: this is equivalent to about 3 medium size peaches. If using frozen peaches, do not thaw.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I just made these and they are delicious. Should this recipe make 12 or 16 muffins? The information in the recipe conflicts. Also, I did not have enough streusel topping to put 2-3 T on each. I am going to double the topping next time. Yum!
Hi, Debbie– it should make about 16, as stated in the “servings.” I’m glad you liked them!