Best 6 Peach Muffins With Streusel Topping Recipes

PEACH STREUSEL MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don't over-mix into a paste. Just mix until it is crumbly. Set aside.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 425F degrees. Prepare two muffin tins by either lining with muffin papers or spraying with non-stick cooking spray. You'll end up with about 14-16 muffins total.
• To make the streusel topping, combine all the ingredients together in a small bowl. Set aside.
• To make the muffins, first whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• In a large bowl using a stand or hand-held electric mixer on medium speed beat together the butter and sugars until light and fluffy in texture. Add in the eggs and vanilla and continue beating until well combined. Turn the mixer down to low and beat in the sour cream and milk.
• Turn off the mixer and gently stir in the flour mixture using a large rubber spatula or wooden spoon. Once about 1/2 combined, add in the peaches and continue stirring the mixture until the flour is almost combined. There shouldn't be large streaks of flour, but a few lumps in the batter is ok.
• Spoon the muffin batter into the prepared muffin tins filling each muffin cavity to the very top. Crumble the streusel in your fist, then sprinkle over the top of each muffin.
• Bake for 5 minutes at 425F degrees, then without removing the muffins from the oven, turn the oven down to 375F degrees and continue baking for 8-10 minutes or until an inserted toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin and continue cooling on a wire rack

PEACH COBBLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
• Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
• Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 375ºF. Line a 12-cup muffin pan with paper liners, or grease with butter.
• Add all streusel ingredients to a small bowl and work them together with fingers until coarse crumbs form; set aside.
• In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the sour cream, oil, eggs and vanilla extract. Add the sour cream mixture to the dry ingredients and gently fold together. When about 80% combined (there should still be floury patches), gently fold in the chopped peaches.
• Spoon the muffin batter into prepared muffin pan and sprinkle streusel over tops. Add a peach slice to each. Bake 20-22 minutes, or until top feels springy when lightly pressed. Cool on wire rack.

PEACH MUFFINS

Steps:

• Add the flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized bowl. Whisk to combine.
• Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry. Set aside until ready to use.
• Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
• If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
• In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
• In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest and juice, and vanilla. Add the butter and whisk until combined.
• Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Fold in the chopped peaches.
• Fill the liners or muffin cup 3/4 of the way full and sprinkle a generous pinch of the streusel topping across the tops of the muffins.
• Bake for about 18 minutes. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
• Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the milk, and a pinch of salt. Whisk until the mixture has liquified.
• Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!

PEACH STREUSEL MUFFINS

Steps:

• Using and electric mixer, beat the butter at medium speed until creamy.
• Gradually add in 1/3 cup sugar and beat until light and fluffy.
• Add in egg and beat until well blended.
• In a bowl, mix together the 2 1/3 cups flour, baking powder, and salt.
• Alternately add flour mixture and milk to batter; stir after each addition.
• Add in vanilla; stir to combine.
• Gently fold in peaches.
• Grease muffin tin; spoon batter into muffin cups until 2/3 full.
• In a small bowl, add 1/4 cup sugar, 3 tablespoons flour, and cinnamon; stir to combine.
• With a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.
• Sprinkle crumb mixture over muffin batter.
• Bake in a 375° oven for 20 minutes or until golden.
• Turn muffins out of pan and cool on wire rack.