Peach Streusel Muffins
Fluffy and warm Peach Crisp Muffins with a delicious streusel topping made of nuts, cinnamon, and oats.
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!