Description
These light and fluffy peach streusel muffins are chock full of fresh summertime peaches and sprinkled with a layer of brown sugar streusel. Drizzled with a sweet vanilla glaze, these easy muffins are a delicious breakfast treat!
Ingredients
For muffins
1 1/4 cups diced peaches, skins removed (about 3 large, ripe peaches)
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla
1/2 cup full fat Greek yogurt (or sour cream), room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of nutmeg (optional)
1/4 teaspoon salt
For streusel
1/2 cup (113 g) unsalted butter, melted
2/3 cup light brown sugar, packed
1 1/2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup all-purpose flour
For vanilla glaze
3/4 cup confectioners sugar
2–3 tablespoons heavy cream (or whole milk)
1/2 teaspoon vanilla
Instructions
Preheat oven to 425° F. Line a 12-cup muffin tin with muffin liners. If you have two muffin tins, place 6 muffin liners in each, spacing them apart. Set aside.
Remove the skins from the peaches and dice into small cubes. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
Add the eggs, one at time until fully incorporated.
Mix in the vanilla. Scrape down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
With the mixer on low speed, add the dry ingredients to the butter and egg mixture alternating with the greek yogurt. Begin and end with the dry ingredients. Do not over mix.
Remove the bowl from the mixer and use a wooden spoon or spatula to gently fold in the diced peaches.
If time allows, let the batter rest for 20 minutes. This will help the muffin tops rise higher when baking.
While the batter rests, make the streusel by combining the brown sugar, vanilla, cinnamon and flour in a small bowl. Add the melted butter and use a fork to combine. The mixture will be sandy and wet.
Using a large ice cream or cookie scoop, fill the muffin liners 3/4 full. Cover each muffin with a generous amount of brown sugar streusel. Use your hands to gently press down on the topping so that it adheres to the muffin while baking.
Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and bake for an additional 12-14 minutes. The muffins can bake quickly so check at the 12 minute mark. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the streusel topping is browning too quickly, cover the muffin tins loosely with a sheet of aluminum foil and continue baking.
Remove the muffins from the oven. Allow to cool for 5 minutes in the muffin pan.
Meanwhile, make the glaze by whisking together the confectioners sugar, heavy cream and vanilla until smooth and pourable.
While the muffins are still warm, drizzle the glaze over the top of each muffin. Allow the glaze to set for 5 minutes. Serve warm.
Notes
Muffins are best enjoyed on the day they are made.
Store muffins tightly covered at room temperature for up to 4 days.
May be frozen.