Peach Streusel Muffins

These are soft and fluffy peach muffins! They have sweet juicy peaches in every bite and are topped with a delicious cinnamon streusel.

Peach season is here! Today we're baking a sweet peach muffin that is perfect for the summertime.

Every bite of this muffin is loaded with juicy peaches and a crispy-crunchy cinnamon sugar streusel top. They taste like they came straight from a bakery!

For more muffin recipes, try Rhubarb Muffins, Lemon Blueberry Streusel Muffins, and The Best Banana Muffins.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out more muffin recipes
• Peach Streusel Muffins

Why this recipe works

Cinnamon streusel - A simple 4 ingredient buttery sugar streusel is sprinkled on top before baking.

Easy to make - Just a few simple steps required and all of the ingredients you've probably already got in your pantry.

Peaches - Delicious sweet and juicy peaches are in every bite!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter - I used unsalted butter. This will be melted.

Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 2 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Eggs – Make sure they’re at room temperature before beginning.

Flour – All-purpose flour is used in this recipe.

Peaches - Dice them up into small cubes. I used 3 medium-sized peaches, which came out to 2 cups diced total.

Oil - I used a flavourless oil. This helps add more moisture to the muffins.

Step by step instructions

Here is how to make and bake these Peach Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Step 4 – Add wet ingredients. Into a large bowl, add oil, butter, egg, egg yolk, vanilla, and buttermilk. Whisk until well combined.

Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Step 6 – Add peaches. Gently toss the diced peaches in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and dicing. Then add into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel and extra berries on top.

Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• If you don’t want to make the streusel, add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Dice the peaches small. If you have big chunks in your muffins, they won't rise properly!
• Use fresh, not frozen. Make sure to use fresh peaches!

FAQ

Do I have to add peaches?

No! Feel free to leave them out or add another fruit in like blueberries, raspberries, strawberries, or blackberries.

I have extra streusel leftover! What do I do?

Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you’re baking, you’ve got it right on hand. You also don’t need to thaw it out before using.

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. 

Can I use normal milk instead of buttermilk?

No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 2 tbsp of lemon juice or vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk. Then proceed as normal with the recipe!

Check out more muffin recipes

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