Recipe for Peach Streusel Muffins

August 3rd, 2016 by Trish Robinson

These Peach Streusel Muffins are sure to be a hit to bake at home for family or friends. You might even like to bring them for a party. What is so great about these muffins is that they can easily be served as an afternoon snack, which we have done here at The Captains Manor Inn. This is a great way to use up peaches that might be going to the “dark side”. The streusel topping is the perfect crunchy addition to the moist and flavorful muffin. Fun Fact: you can substitute other fruits if you are not a peach fan, try apples !

Peach Streusel Muffins

yield: 12 Standard size muffins

Ingredients:

Crumb Topping

-1/3 cup packed light or brown sugar

-1 Tablespoon granulated sugar

-1 teaspoon ground cinnamon

-1/4 cup unsalted butter, melted

-2/3 cup all purpose flour

Muffins

-1/2 cup unsalted butter, softened

-1/2 cup packed light or brown sugar

-1/4 cup granulated sugar

-2 large eggs

-1/2 cup yogurt (greek or regular)

-2 teaspoon vanilla extract

-1 and 3/4 cup all purpose flour

-1 teaspoon baking power

-1 teaspoon baking soda

-1/2 teaspoon ground cinnamon

-1/8 teaspoon allspice

-1/2 teaspoon salt

-3 Tablespoon milk (any kind)

-1 and 1/2 cups peeled, chopped peaches (3 peaches)

Glaze

1 cup confectioners sugar

3 Tablespoon heavy cream (or milk)

1/2 teaspoon vanilla extract

Directions:

  1. First, make the crumb topping:ย In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin panย with nonstick spray. Set aside.
  3. Make the muffins:ย In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture.ย Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peachesย with a wooden spoon or rubber spatula.
  5. Spoon the muffin batter evenly between all 12ย muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peachย chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  6. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19ย more minutes or until a toothpick inserted in the center comes out clean.
  7. Make the glaze:ย whisk all of the ingredients together and drizzle over warm muffins.
  8. Make ahead tip:ย Muffins stay soft, fresh, and moist in the refrigeratorย for up to 5 days.ย Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

 

 

 

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