Description
These moist and tender peach muffins are packed with juicy diced peaches and topped with a spiced cinnamon-ginger streusel. Perfect for breakfast, snacks, or dessert, and easy to make with fresh or frozen peaches.
Ingredients
- Streusel:
- ⅔ cup (80g) all-purpose flour
- ¼ cup (56g) unsalted butter, cold and cut into small pieces
- 3 Tablespoons (38g) firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Muffins:
- 2 and ½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100g) firmly packed light brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup (240mL) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups diced peaches (about ¾ lb; fresh or frozen)
Instructions
- Preheat oven to 400ºF (203ºC). Grease or line 16 muffin cups and set aside.
- Make the streusel: In a small bowl, whisk together flour, butter, brown sugar, cinnamon, ginger, and salt. Use a fork and your fingers to form small crumbles. Refrigerate until ready to use.
- Make the muffin batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk brown sugar, granulated sugar, and melted butter until smooth. Add eggs, buttermilk, and vanilla extract. Whisk until fully combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in diced peaches.
- Let the batter rest for 10–15 minutes.
- Spoon batter evenly into 16 muffin wells, filling each about ¾ full. Top each with 2–3 tablespoons of streusel.
- Bake at 400ºF for 5 minutes, then reduce temperature to 350ºF (177ºC) and bake for an additional 13–15 minutes, or until a toothpick inserted comes out mostly clean.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Muffins freeze well for up to 2 months.
Notes
- Room temperature ingredients help with even mixing and better texture.
- If using frozen peaches, do not thaw before adding to batter.
- You can substitute homemade buttermilk using milk + vinegar or lemon juice.
- Leave off the streusel for a simpler, plain peach muffin.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 261
- Sugar: 17g
- Sodium: 226mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
