peach streusel muffins

This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.

Peach Streusel Muffins

(67 grams) packed light or dark brown sugar

sugar

cinnamon

(60 grams) unsalted butter, melted

(84 grams) all-purpose flour (spoon & leveled)

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs, room temperature

(120 grams) yogurt*

vanilla extract

baking soda

baking powder

allspice

salt

Tablespoons (45 milliliters) milk (any kind)

peeled, chopped peaches (3 peaches)*

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or milk

First, make the 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.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. Set aside.

Make the muffins

 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. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. 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 (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

Make the glaze: 

whisk all of the ingredients together and drizzle over warm muffins.

I always sub in a small amount of whole wheat flour when I bake so I used 1/4 cup whole wheat and the rest all purpose flour. The muffins were great. I imagine you could try 1/2 cup of whole wheat flour as well.

These were very yummy and didn't take much time.  I'm going to make another batch to freeze.  My husband said they were better than Perkins mammoth muffins.

I made these yesterday.  Absolutely delicious!  My only change was using Penzey's Pumpkin Spice in the batter instead of the cinnamon and allspice.  And I only put a teeny drizzle of the icing because I did not want them to be too sweet.  Delicious!

Just perfect and even more delicious the next day warmed a little in the toaster oven. Thank you for sharing another fabulous recipe!  I will make this one again and again.

Very moist, nice recipe. Not a pronounced peach flavor in spite of all the peaches. I'll use peach yogurt next time to amp up the peachiness

Made today with fresh peaches. Made 12 humongous muffins! Next time I’ll make smaller ones. These overflowed the pan at the top. They structure was so light that I really had to let them cool for about 20 minutes so they wouldn’t break apart coming out of the pan. Likely will use liners next time. My glaze came out more like icing so I thinned it. Probably skip it next time. Delicious and will make again using a bit of  almond extract as some one suggested. Thanks!

I love these muffins and received grand accolades from the family. I froze half and when we ate them at a later date, they were just as delicious.

I used GF all purpose flour with these and they still came out amazing!

So, so good!  
Took some extra effort...first batch of peaches ( early May) did not peel well so made a quick trip to the grocery for BETTER peaches. 
OK.  All set now. Arrived at the step to add yogurt. Oh-oh  my yogurt is spoiled. Back to store
End results. Perfect muffins worth the extra effort!!!

Delicious! I added 1/2 teaspoon almond extract and next time, I'm going to increase it a bit just to further enhance the wonderful peach flavor.

Made these this morning using the exact recipe (except I only had strawberry Greek yogurt in the fridge). AH-mazing!!!! Just absolute perfection.

I made these without the streusel and glaze.  They are wonderful!  I did add a bit of coarse sugar to the tops.  The muffin is simply heavenly on its own.  No streusel or glaze needed.

I made these with a combination of nectarines and peaches.  They came out delicious! This recipe is similar to your apple crumb muffin - when I make these my granddaughters request more. I expect to have the same reaction to these.

Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumble filled with plenty of peaches for a delicious crumb topping from Serena Bakes Simply From Scratch.

Peach Crumb Muffins

All-Purpose Flour

Sugar

Salt

Butter, Cut Into Half Tablespoon Size Pieces

Butter

Eggs

Pure Vanilla Extract

Pure Almond Extract

Baking Soda

Baking Powder

All-Purpose Flour or Whole Wheat Pastry Flour

Sour Cream

Diced Peaches, Peeled

These light and fluffy peach streusel muffins are packed with fresh peaches. But it's the crunchy cinnamon topping and sweet glaze that'll make you swoon.

unsalted butter, melted

brown sugar

all-purpose flour

nutmeg

sour cream

buttermilk

unsalted butter, softened

eggs

peaches (about 3 peaches)

milk

Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease with nonstick cooking spray.

Make the streusel: In a small bowl, stir the melted butter, brown sugar, and cinnamon until smooth. Add the flour and gently mix until crumbly (not smooth). Cover and refrigerate.

Make the muffins: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a measuring glass, mix the sour cream and buttermilk until smooth. Set both aside.

In a large bowl, beat the butter, white sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer speed to low, then blend in the eggs one at a time, followed by the vanilla.

Alternate adding the flour and buttermilk, starting and ending with the flour. Add the peaches with the last flour addition and very gently stir until just combined.

Divide the batter evenly between the prepared muffin cups, filling each to the top. Sprinkle the streusel topping over the muffins.

Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Make the vanilla glaze: In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and the vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a drizzling consistency.

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Peach Crumb Muffins

Peach Streusel Muffins

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