Fluffy and warm Peach Crisp Muffins with a delicious streusel topping. (Just look at the photo below, can somebody say yum?) These muffins are great for breakfast, but my favorite way to eat them is warm right out of the oven! This recipe is super simple and easy to make, double the recipe to make 24 muffins. Learn how to make these Peach Crisp Muffins down below! -The Big Booty Baker
How To Make Peach Crisp Muffins:
There are two components to these muffins: the peach muffin batter and the streusel topping
For the muffins you will need:
A dry mixture: flour, baking soda, baking powder, & salt & and wet mixture: creamed butter and granulated sugar & brown sugar, eggs, sour cream, vanilla.
Then combine the dry into the wet alternating with milk.
Then fold in the peaches and tada! The muffins are done!
Tip: You will need about 3 peaches diced for this recipe. To do this wash and dry your peaches, cut down the middle of the peach to remove the pit, then cut peach into half inch cubes. (Reserve 1/4 cup of peaches to top the muffins with, this is for looks but also to make sure there are peaches in the first few bites.)
The second component to these peach crisp muffins is the streusel topping: simply combine melted butter, chopped walnuts, brown sugar, cinnamon, and quick oats in a small bowl and top each muffin before baking. I baked my muffins in these super cute muffin wrappers. I like them because they give off that real bakery feel that these muffins deserve! You can get these muffin wrappers here. They are from King Arthur.
Simple, easy, delicious, need I say more? These pictures (although beautiful) do not capture how yummy these muffins are. Give this recipe a go, trust me! Like blueberries more than peaches? Give my Blueberry Muffins with Streusel Topping a try instead, or make both?! Very similar recipes AND is a muffin really a muffin without a delicious brown sugar and cinnamon topping? You can decide. Happy baking friends!
Peach Streusel Muffins
Ingredients
Streusel Topping
- 3 tbsp (60g) unsalted butter melted
- ½ cup (60g) chopped walnuts
- ½ cup (100g) packed brown sugar
- 1 tsp ground cinnamon
- ¼ cup (23g) quick oats
Peach Muffins
- 1½ cups (192g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 2 eggs room temperature
- ⅓ cup (80g) sour cream
- 2 tsp vanilla extract
- ¼ cup (60ml) milk room temperature
- 1½ cups (250g) peaches diced about 3 large peaches
Instructions
- Preheat oven to 425°F. Line and/or spray a 12-count muffin pan with nonstick spray, set aside. (The non-stick spray over the cupcakes liners allows for an easy removal at the end.) Mix all of the streusel ingredients together in a small bowl and set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl with a hand mixer or stand mixer with a paddle attachment, beat together the butter and both sugars on high until smooth and creamy. Beat in eggs one at a time, then beat in sour cream and vanilla.
- Slowly beat in dry ingredients alternating with the milk until no flour pockets remain in the batter. Fold in 1¼ cups of peaches, reserving ¼ cup. Spoon batter into the liners all the way to the top. Add remaining ¼ cup of peaches on the tops of the muffins, then lightly pack streusel topping over the muffins.
- Bake muffins for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for an additional 18-19 minutes. Let muffins cool for about 15 minutes before removing from the pan. Enjoy!