Recipe for Peach Streusel Muffins
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! Yield: 12 Standard size muffins
- 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
- 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)
- 1 cup confectioners sugar
- 3 Tablespoon heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- First, make the crumb topping: 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.
- Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
- Make the muffins: 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. Scrape down the sides and bottom of the bowl as needed.
- 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 peaches with a wooden spoon or rubber spatula.
- Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach 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.
- Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
- Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.