Peach Muffins with Streusel
So you want muffins that are tender, peachy, and have that irresistible crumbly topping? Enter Peach Muffins with Streusel. Sweet peaches inside, buttery streusel on top—perfect for breakfast, brunch, or sneaky dessert.
Basically, it’s the muffin upgrade you didn’t know you needed.
Why This Recipe Is Awesome
- Soft, moist muffins loaded with juicy peaches
- Crunchy, buttery streusel adds texture and flavor
- Quick to prep and perfect for mornings on the go
- Makes your kitchen smell like a bakery—without the stress
IMO, the crumbly topping is what takes these from “meh” to “wow, do you sell these?”
Ingredients You’ll Need
For the Muffins
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups diced fresh peaches
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ tsp cinnamon (optional)
Step-by-Step Instructions
- Preheat the oven.
Set it to 375°F (190°C) and line a muffin tin with paper liners or grease it. - Make the streusel.
Mix flour, sugars, and cinnamon. Cut in cold butter until mixture is crumbly. Set aside. - Mix the dry ingredients for muffins.
In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. - Combine wet ingredients.
In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth. - Mix wet and dry.
Gently fold wet ingredients into dry until just combined. Don’t overmix. - Fold in peaches.
Add diced peaches carefully so muffins stay light and fluffy. - Fill muffin tins.
Spoon batter into prepared cups, about ¾ full. Sprinkle streusel generously on top. - Bake.
Bake 20–25 minutes until golden and a toothpick inserted comes out clean. - Cool and serve.
Let muffins cool 5–10 minutes before eating—or don’t. Warm muffins are irresistible.
Common Mistakes to Avoid
- Overmixing batter: Leads to dense muffins
- Using under-ripe peaches: Results in less sweetness and flavor
- Skipping streusel: You’ll miss the best part
- Not greasing the pan properly: Muffins stick
- Baking too long: Muffins dry out quickly
Alternatives & Substitutions
- Frozen peaches: Thaw and drain excess liquid
- Gluten-free: Use a 1:1 gluten-free flour blend
- Vegan: Swap butter for coconut oil or vegan butter, eggs for flax eggs
- Add-ins: Chopped nuts or chocolate chips complement the peaches
- Flavor twist: Add a splash of almond extract to the batter
FAQ (Frequently Asked Questions)
Can I use canned peaches?
Yes, drain well to avoid soggy muffins.
Do I have to make the streusel?
Technically no, but it’s the best part. Don’t skip it.
How long do muffins last?
2–3 days at room temperature in an airtight container.
Can I freeze these muffins?
Yes, freeze baked muffins. Thaw and warm before eating.
Do I have to peel peaches?
Optional. Peeling gives a smoother texture.
Final Thoughts
These Peach Muffins with Streusel are soft, sweet, and buttery, with a crunchy topping that makes every bite special. Perfect for breakfast, brunch, or a snack that feels indulgent without overdoing it.
Bake, sprinkle, and enjoy the perfect balance of juicy peaches and buttery crumble.
