These Peach Streusel Muffins are soft, moist and packed with fresh peaches! The batter is mixed in one bowl with a whisk and the streusel can be mixed by hand. Easier than peach pie!
You know I cannot resist a good muffin recipe especially if the muffin is covered in streusel! This easy streusel recipe is crisp on the top and soft underneath! It provides the perfect topping for the tender peach muffins!
Table of Contents
These muffins are perfect as the heat rises and peaches start to ripen. Fresh, juicy peach flavor bursts through in this easy recipe. When you’ve had your fill of peach pie, cobbler and galettes, whip up a batch of these muffins.
Make it a double batch and then freeze some for the sad days when peaches are gone for the year. The first time I made these muffins was when I lived in Atlanta and the most amazing, tree-ripened peaches were on every corner. That is what I miss most about Summer in the ATL. It certainly isn’t the heat!
Ingredients for Peach Streusel Muffins
- All-purpose flour: All-purpose flour has just the right amount of gluten to hold all the sugar, oil and peaches without making a chewy, tough muffin.
- Cinnamon: I use Saigon cinnamon but any cinnamon will do for these peach streusel muffins
- Baking Soda: Do check the freshness of your baking soda! It does lose potency over time.
- Kosher Salt: Kosher salt is lass salty than table salt and a teaspoon weighs less than other finer ground varieties.
- Eggs: Whole eggs allow you to emulsify all that oil into the batter, resulting in moist, not greasy, muffins.
- Sugar: There is a considerable amount of granulated sugar in this recipe. Let’s not pretend they are healthy and then we can all just enjoy a muffin.
- Vegetable Oil: Oil makes these muffins exceptionally moist. I emulsify them into the sugar and eggs to make the batter extra moist.
- Peaches: Use the best you can find. Ripe and in season peaches make the best muffins. Frozen are fine but they never taste very “peachy”. Your muffins will reflect that.
Substitutions
- Alternative Oils: You can certainly use any oil you would like in these peach streusel muffins including melted, but not hot coconut oil. Be aware that they will impart a flavor depending on the variety you choose.
- Lower Sugar: You can reduce the sugar here by half, but you didn’t hear it from me. 😉
Variation on the Peach Muffin
- Nectarine: Substitute all or part of the peaches for nectarines or a combination of different stone fruits.
- Spices: Substitute another spice for the cinnamon or eliminate it entirely.
- Baking Soda: If you find yourself without baking soda, you can substitute baking powder. Baking soda is about 3 times as potent as baking powder. It is not the same because it will not rise as fast, but it works in a pinch! In this recipe that would be 1 tablespoon of baking powder.
How to Make the Best Peach Streusel Muffins with Fresh Peaches!
Start with the best, ripest peaches you can find. The flavor really shines through in this recipe and you want to show it off!
Emulsify the eggs and the oil: Add the oil slowly so that it emulsifies into the eggs and creates one beautiful base for the rest of the ingredients. This keeps the fat from separating and creates a moist rather than greasy muffins.
Just Enough Streusel: When it comes to streusel, too much of a good thing is possible. Adding too much streusel, particularly to the center, will cause the muffins to sink in the center. Keep the pieces small and make a nice even coating.
Pastry Chef Tip
To keep a beautiful topping, have your streusel pieces be smaller and don't add too much. {Though, who doesn't love a delicious streusel surprise in the middle?}😉 You can add too much of a good thing. They will sink a bit in the center even though they are fully baked.
Recipe
Peach Streusel Muffins
Ingredients
For the Muffin Batter:
- 3 cups All Purpose Flour
- 1 tablespoon Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 3 Eggs
- 2 cups Sugar
- 1 ⅓ cups Vegetable Oil
- 1 ⅔ cups Peaches (peeled, pitted and chopped)
For the Streusel:
- ½ cup Butter (room temperature )
- 1 cup All-Purpose Flour
- 6 ½ tablespoons Light Brown Sugar
- ½ teaspoon Kosher Salt
Instructions
Prepare Streusel:
- In a small bowl combine all ingredients and mix the butter in by hand. This can also be made in a stand mixer with the paddle attachment or in a bowl with a pastry blender. Set aside.
Prepare Muffin Batter:
- Preheat oven to 350°F. Line 15 muffin tins with paper liners or spray well with nonstick spray.
- Using a hand-held immersion blender or in a blender or food processor, pulse the peaches so that you have some small pieces and some medium pieces. I like to have visible pieces of peaches in my batter so I don’t blend it into a purée. The recipe will absolutely work with puree though.
- In a medium bowl, whisk together flour, cinnamon, soda and salt.
- In a large bowl whisk eggs until smooth and there are no visible whites.
- Add sugar and whisk until smooth and incorporated.
- Slowly whisk in the oil to emulsify the oil into the egg mixture. Continue until all the oil has been incorporated and none is visible.
- Whisk or fold in the dry ingredient mixture until just incorporated. Fold in the peaches.
- Scoop or spoon into prepared muffin tins about ¾ full.
- Crumble a bit of the streusel on the top. I like a nice coating but too much will cause the muffins to sink in the center.
- Bake in preheated oven until a cake tester inserted in the center comes out clean or with only a few clinging crumbs. This will be about 20 minutes.
- Allow to cool 10 minutes in the tins and then remove to cool completely on a wire rack.
Video Instructions
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