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!
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.