Moist Peach Streusel Muffins with Fresh Peaches
These peach streusel muffins are soft, moist, and bursting with chunks of juicy peaches in every bite. A buttery brown sugar streusel topping and bakery-style domed tops make these muffins a perfect summer breakfast or snack.
Servings: 12 muffins
Calories: 499kcal
Ingredients
Brown Sugar Crumble
- 1 cup (125 grams) unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup (67 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter melted
Cooked Peaches
- 300 grams fresh peaches cut into 1-inch pieces
- 2 tablespoons (28 grams) unsalted butter
- 1/4 cup (50 grams) packed light brown sugar
- 1-1/2 teaspoons ground cinnamon
Peach Muffins
- 1/2 cup (113 grams) unsalted butter melted and cooled
- 2 cups (250 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup (150 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- 3/4 cup (180 grams) full-fat sour cream room temperature
- 1 teaspoon pure vanilla extract
Instructions
Make the Brown Sugar Crumble
- Melt the butter over low heat and as soon as it’s almost completely melted take it off the heat. Whisk together the flour, sugar, and salt in a small bowl.
- Add the melted butter to the dry ingredients and use a fork to work the butter into the dry ingredients until there are no bits of white flour left, and the streusel forms clumps.
- Place it in the refrigerator while you cook the peaches and make the muffin batter.
Make the Peach Filling
- Wash the peaches and cut them into 1-inch chunks. You should have 300 grams of peaches.
- Place a small bowl with a strainer next to the stove.
- Heat a skillet over high heat and add the butter. As soon as it is melted and bubbly, add the chopped peaches and the brown sugar. Stir the ingredients together and reduce the heat to medium high. Cook the peaches undisturbed for about 3-4 minutes. Stir the peaches turning some over. You should start to see some caramelization on the peaches and you should see a reduction in the liquid.
- Cook the peaches for another 2 minutes. Add the ground cinnamon, cook for another 30 seconds and scrape the peaches into the strainer. Let the peaches cool for about 30 minutes and the peach syrup drain into the bowl. Reserve the syrup to be added to the muffin batter later.
Preheat the Oven
- Preheat the oven to 425°F. Add 12 paper liners to a 12-cup muffin pan.
Make the Muffin Batter
- Melt the butter over medium low heat and cool until it is barely warm, about 90°F.
- Place the flour, baking powder, ground cinnamon, nutmeg, ginger, and salt in a bowl and whisk for 30 seconds to combine.
- Crack the eggs into a large bowl, add the sugar and whisk until the mixture is lighter in color and doesn’t feel as stiff, about 30 seconds.
- Whisk in the cool melted butter. Next whisk in the reserved peachy syrup and vanilla extract and then the sour cream. Let the batter sit for about 5 minutes.
- Add 1/2 of the dry ingredients to the batter and fold it with a silicone spatula until incorporated. Add the remaining dry ingredients and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are thoroughly combined. Let the batter sit for 10 minutes.
- Add 3/4 of the cooked peaches. Reserve the remainder to go on top of the muffin batter.
Bake the Muffins
- Divide the batter even between the muffin cups (about 90 grams per muffin tin). The muffin cups should be full. Take the remaining peaches and add about 3 or 4 pieces to the top of the batter. Next add about a generous tablespoon of streusel to each muffin.
- Bake the muffins at 425°F for 5 minutes and then without opening the oven door reduce the temperature to 350°F. Bake the muffins for another 10-15 minutes until the internal temperature registers at about 203°F using an instant-read thermometer.
- Cool the muffins in the pan for 5 minutes, then move the muffins to a wire cooling rack.
Store the Muffins
- The muffins can be stored at room temperature in an airtight container for 1 day and in the refrigerator for up to 4 days. To store the muffins in the refrigerator wrap each one in plastic wrap to keep them from drying out.
- To freeze the muffins wrap each muffin in plastic wrap. Store the muffins in a freezer-safe bag or container. Label and date the bag and freeze for up to 2 months.
- To eat the muffins, thaw them overnight in the refrigerator or at room temperature for about an hour. Warm the muffins in the microwave or in the oven for 5 minutes at 350°F.
Notes
The Muffin Method: This recipe uses the classic muffin method - wet ingredients are mixed separately from dry ingredients, then combined with minimal mixing. This technique is crucial for tender, fluffy muffins with the perfect crumb structure.
Don't Overmix: Once you add the flour mixture to the wet ingredients, fold gently with a spatula and mix just until the flour disappears. Overmixing develops the gluten too much, resulting in tough, dense muffins with tunnels and a chewy texture instead of the light, tender crumb we want.
Two-Temperature Baking Secret: Starting at 425°F gives the muffins an initial blast of heat that creates steam, causing them to rise quickly and form those beautiful domed tops. Reducing to 350°F prevents the outsides from burning while the centers finish baking through - it's the key to bakery-style muffins!
Draining is Key: Don't skip straining the cooked peaches! The reserved peachy syrup adds incredible flavor to the batter, while removing excess moisture prevents soggy muffins.
Room Temperature Matters: Make sure your eggs and sour cream are at room temperature for the smoothest batter and even mixing. Cold ingredients can cause the melted butter to seize up.
Fill 'Em Up: These muffins should fill the cups completely (about 90g each) - this helps create those gorgeous dome tops and ensures they don't dry out during baking.
Nutrition
Calories: 499kcal | Carbohydrates: 75g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 257mg | Potassium: 135mg | Fiber: 2g | Sugar: 29g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg