Fluffy, buttery, super soft Peach Muffins with Streusel Topping – the combination of fresh summer peaches and a crunchy cinnamon-pecan streusel makes these the perfect muffins. You can make them with fresh peaches or canned if that’s what you have on hand.
I’ve never been to Georgia, but I imagine I’d love it—peaches grow there, it’s warm, and there’s that Willie Nelson song. With the final week of August upon us (I’m not saying summer is ending), now is the perfect time for these Peach Muffins with Streusel Topping. Muffins are one of my favorite ways to highlight summer fruit.
These muffins pair soft, flaky, buttery cake with tender peach pieces and a crunchy cinnamon-and-pecan streusel for an ideal breakfast or snack.
I’ve made this recipe several times in the last week and a half, so I’m confident you’ll love them too.
The batter begins by creaming butter and sugars. Butter is used here for its rich flavor—since there’s no strong competing element like chocolate or coffee, butter really shines. Beat the butter and sugars until very light and fluffy to achieve the best texture.
These muffins stay soft and moist thanks to a combination of sour cream and buttermilk. Sour cream gives a tender, moist crumb while buttermilk yields a soft, delicate texture. If you don’t have buttermilk, make a quick substitute by adding 2 teaspoons of vinegar to a measuring cup and filling to the 3/4 cup line with milk; let it sit about 5 minutes to sour.
To keep muffins tender, do not overmix once the flour is added. Stir until just combined—a few small lumps are fine. Overworking the batter develops gluten and can make muffins tough or create tunnels.
Look at those muffin tops—tall, domed, and perfect. This happens because:
- The batter is thick
- We use both baking powder and baking soda
- Each muffin cavity is filled to the top
- The muffins are baked at 425°F for 5 minutes to activate the leaveners before lowering the oven temperature
Sweet peaches, buttery vanilla muffins, and a crunchy cinnamon-brown sugar pecan streusel—these Peach Muffins with Streusel Topping are a delightful treat.
Peach Muffins with Streusel Topping
Rate Recipe
Print Recipe
Ingredients
For the Streusel Topping
- 1/4 cup flour
- 1 tablespoon plus 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 cup chopped pecans
- 1/4 cup unsalted butter, melted
For the Muffins
- 2 cups plus 1/2 cup all-purpose flour, careful not to overmeasure
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1/4 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1 cup plus 3/4 cup chopped peaches, use fresh peaches to avoid adding excess liquid
Instructions
-
Preheat the oven to 425°F. Line two muffin tins with paper liners or spray with nonstick spray. This yields about 14–16 muffins.
-
Make the streusel by combining the flour, cinnamon, brown sugar, granulated sugar, chopped pecans, and melted butter in a small bowl. Set aside.
-
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
-
In a large bowl using a stand or handheld mixer, beat the softened butter with the granulated and brown sugars on medium speed until light and fluffy. Add the eggs and vanilla, beating until combined. Lower the mixer speed and beat in the sour cream and buttermilk.
-
Turn off the mixer and fold the dry ingredients into the wet with a rubber spatula or wooden spoon. When the mixture is about half combined, fold in the chopped peaches. Stir just until the flour is nearly incorporated—small lumps are okay.
-
Spoon the batter into the prepared tins, filling each cavity to the top. Crumble the streusel slightly in your hand and sprinkle it over each muffin.
-
Bake at 425°F for 5 minutes, then reduce the oven to 375°F (without opening the oven) and continue baking for 8–10 minutes more, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.
Nutrition
Like this recipe? Rate and comment below!