Peach Streusel Muffins
Yield
12 standard-sized muffins, or 48 mini-muffins.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
Muffins
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature preferred
- 1/2 cup (120g) yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3 Tablespoons (45ml) milk (any kind)
- 1 and 1/2 cups peeled, chopped peaches (3 small peaches)
Glaze
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract
Steps
Crumb Topping
- In a medium bowl, combine both sugars, the cinnamon, and melted butter.
- Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Muffins
- Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt.
- Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
- Add the milk, gently whisking until combined and little lumps remain.
- Fold in the peaches with a wooden spoon or rubber spatula.
- Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way up to the top.
- Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
- Bake for 5 minutes at 425 °F, then keeping the muffins in the oven, lower the oven temperature to 350 °F and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Glaze
- Whisk all of the ingredients together.
- Drizzle over warm muffins.
Make-Ahead Notes
Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.