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Add a photoPeach Streusel Muffins are fresh, ripe, juicy summer peaches baked in a sweet, moist cinnamon muffin, then sprinkled with a buttery crunchy streusel topping. Your family and friends are going to love it!
Ingredients
- Streusel Topping:
- ⅓ cup dark brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon allspice
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour
- Peach Muffins:
- 1¾ cups peeled, chopped peaches (about 4 peaches)
- 1 teaspoon lemon juice
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon allspice
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup plain yogurt
- 2 teaspoons vanilla extract
- 3 tablespoons milk
Directions
- Preheat oven to 425°F. Grease the cups of a 12-cup muffin tin or use paper liners.
- For the Streusel Topping - Combine all the topping ingredients until mixture is crumbly and set aside.
- For the Peach Muffins, combine the chopped peaches and lemon juice in a medium bowl and set side.
- In another medium bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside.
- In a large bowl, use a handheld mixer and beat the butter on high speed for 2 minutes until smooth. Add in the brown and granulated sugars and beat until creamy, another 3 minutes. Add in the eggs, yogurt, vanilla and milk and beat for another minute until combined. Using a spatula, pour the flour mixture into the butter mixture, stirring gently to just mix together. Stir in the peaches slowly.
- Spoon the mixture evenly into the 12 muffins cups. Sprinkle batter with the streusel topping mixture evenly. Bake for 5 minutes at 425°F and then lower the temperature to 350°F. Bake for another 15-19 minutes or until a toothpick comes out clean when inserted into the middle. Let cool slightly and remove from muffin tins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 115 | 44% |
| Total Fat 13.02g | 16% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 329mg | 14% |
| Potassium 112mg | 3% |
| Total Carbs 32.42g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.87g | 12% |
| Protein 3.74g | 6% |
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