Go Back
–+ servings

Peach Streusel Muffins

Teresa Ambra
These outstanding breakfast muffins will have you drooling after the first bite! They're filled with peaches, cinnamon, allspice & Greek yogurt. Then the muffins are topped with a brown sugar streusel topping & drizzled with a luscious vanilla glaze. They're perfect for summer holiday breakfasts like Memorial Day, Father's Day, Fourth of July & Labor Day when peaches are in season.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 16
Calories 284 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 3 mixing bowls
  • 2 wooden spoons
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 electric mixer
  • 1 sharp knife to peel and pare peaches

Ingredients
  

CRUMB TOPPING:

  • 1/3 cup light or dark brown sugar packed
  • 1 tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods

MUFFINS:

  • 1/2 cup unsalted butter softened (1 stick)
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or Icelandic yogurt; peach flavor will also work
  • 2 tsp. vanilla extract
  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt or kosher salt
  • 1/2 tsp. cinnamon
  • 1/8 tsp. allspice
  • 3 tbsp. heavy whipping cream or half-and-half
  • 2 cups peaches peeled and finely diced

GLAZE:

  • 1 cup confectioners’ sugar
  • 3 tbsp. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions
 

CRUMB TOPPING:

  • In a small mixing bowl, combine all the ingredients with a wooden spoon.
  • The mixture will be crumbly. Set aside.
  • Preheat oven to 425°.
  • Spray muffin pans with Baker’s Joy nonstick cooking spray.
  • Set aside.

MUFFINS:

  • In a medium bowl combine butter, sugars, eggs, yogurt, and vanilla and mix with an electric mixer until combined.
  • Add baking soda, baking powder, cinnamon, allspice, salt and whipping cream and beat until smooth.
  • Stir in flour and peaches with a wooden spoon until ingredients are just moistened.
  • Don’t overmix the batter.
  • Spoon the muffin batter into prepared muffin tins all the way up to the top.
  • Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
  • Bake for 5 minutes at 425°.
  • Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

GLAZE:

  • Whisk all of the ingredients together.
  • Allow muffins to cool about 10 minutes in muffin tins.
  • Remove muffins from baking tins and place on wire rack.
  • Drizzle glaze over muffins.

Notes

Recipe adapted from Sally's Baking Addiction.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 284kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 197mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 446IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword breakfast, muffins, peaches
Tried this recipe?Let us know how it was!