Fluffy, buttery, super soft Peach Muffins with Streusel Topping – The combo of fresh summer peaches and crunchy, cinnamon, pecan streusel makes these the perfect muffins! You can make them with fresh summer peaches, or canned if that’s what you have on hand.
I’ve never been to Georgia – but I feel like I would love it. Solely for the fact that peaches grow there. And it’s hot. And because of the Willie Nelson song.
So since it’s the last week of August (note I did NOT say “since summer’s coming to an end”) – I’m sharing these Peach Muffins with Streusel Topping. Because peaches make for such delicious recipes. And muffins are one of my favorite ways to showcase summer fruit.
The combination of soft, fluffy buttery muffins, fresh peaches and crunchy, cinnamon infused pecan streusel is the perfect breakfast.
I’ve made these peach muffins with streusel topping 3 times in the last week and a half – so I’m pretty positive you’re going to love them too.
The batter starts off by creaming together the butter and sugar. We’re using butter in this recipe because of the delicious taste. Since there’s no strong flavors like chocolate or coffee, using butter adds so much flavor. It’s important to really beat the butter and sugars til very fluffy to get the perfect light & fluffy consistency.
Then these peach muffins are so soft and moist because we’re using a combo of sour cream and buttermilk. The sour cream creates a perfectly moist texture, while the buttermilk leads to the softest muffin crumb. If you don’t have buttermilk – for this recipe you can make your own with regular milk and vinegar. Just add 2 teaspoons of vinegar to a liquid measuring cup then fill to the 3/4 cup line with milk and let to sour for about 5 minutes.
Now, when making muffins we want them to be fluffy and soft. If muffin batter is mixed too much, you’ll get tough muffins with tunnels in them. So after you add in the flour only mix the batter until just combined – a few lumps of flour is totally ok.
Then have you seen these perfect muffin tops??? (Yes – I just used the words muffin top & perfect in the same sentence). They’re tall & perfectly domed tops because:
- The batter is thick
- We’re using a combo of baking powder & baking soda
- We fill the muffins to the very top of each muffin cavity
- First they’re baked at 425F degrees for 5 minutes to really activate the leaveners
Sweet peaches; buttery, vanilla, super soft muffins; crunchy cinnamon, brown sugar, pecan streusel. Yes – these Peach Muffins with Streusel Topping are delicious.
- 1/4 cup flour
- 1 tablespoons and 1/2 cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 cup chopped pecans
- 1/4 cup unsalted butter melted
- 2 cups and 1/2 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 and 3/4 chopped peached use fresh peaches to avoid adding too much liquid to the batter
- Preheat the oven to 425F degrees. Prepare two muffin tins by either lining with muffin papers or spraying with non-stick cooking spray. You'll end up with about 14-16 muffins total.
- To make the streusel topping, combine all the ingredients together in a small bowl. Set aside.
- To make the muffins, first whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- In a large bowl using a stand or hand-held electric mixer on medium speed beat together the butter and sugars until light and fluffy in texture. Add in the eggs and vanilla and continue beating until well combined. Turn the mixer down to low and beat in the sour cream and milk.
- Turn off the mixer and gently stir in the flour mixture using a large rubber spatula or wooden spoon. Once about 1/2 combined, add in the peaches and continue stirring the mixture until the flour is almost combined. There shouldn't be large streaks of flour, but a few lumps in the batter is ok.
- Spoon the muffin batter into the prepared muffin tins filling each muffin cavity to the very top. Crumble the streusel in your fist, then sprinkle over the top of each muffin.
- Bake for 5 minutes at 425F degrees, then without removing the muffins from the oven, turn the oven down to 375F degrees and continue baking for 8-10 minutes or until an inserted toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin and continue cooling on a wire rack