Peach Streusel Muffins

Peach Streusel Muffins

A delicious peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.

INGREDIENTS

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15ggranulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60gunsalted butter, melted
  • 2/3 cup (84gall-purpose flour (spoon & leveled)

Muffins

  • 1/2 cup (115gunsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50ggranulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120gyogurt*
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (220gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 Tablespoons (45ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped peaches (3 peaches)*

Glaze

  • 1 cup (120gconfectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon pure vanilla extract

DIRECTIONS

  1. First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. Set aside.
  3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
  5. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  6. Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  7. Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.

Recipe and Photo Source:  https://sallysbakingaddiction.com/peach-streusel-muffins/