Fresh Peach Muffin Recipe with Cinnamon Crumble Topping
Soft, tender, and bursting with juicy fresh fruit, these bakery-style peach muffins are finished with a buttery, sweet cinnamon crumble topping. Made with simple pantry staples, they are the ultimate warm breakfast or coffee-time treat!
Equipment
- 1 Mixer
- Measuring cups and spoons
- Mixing bowl 1 for the mixer and 1 for to mix the streusel topping
- Paper cupcake cups
- Muffin tin
- Spatula
- Ice cream scoop or large spoon Use one of these to fill your muffin cups
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 large Egg room temperature
- 3/4 cup Milk you can substitute unsweetened almond milk
- 1/2 cup Plain Greek yogurt
- 1/3 cup Melted butter you can substitute vegetable oil
- 1 tsp Vanilla extract
- 2 cups Finely diced peaches
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp cinnamon
- 3 tbsp butter cut into pieces - you can add more if you feel it is needed
Instructions
- For the Streusel Topping - In a small bowl, fork together the 1/2 cup flour, 1/2 cup sugar, 1 tbsp cinnamon, and 3 tbsp butter until coarse crumbs form. Set aside.
- For the Muffins - Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Next, mix in the egg, milk, yogurt, oil, and vanilla until smooth.
- Fold in Peaches & Fill Liners - Gently pour wet ingredients into dry and mix just until combined (do not overmix!). Gently fold in the diced peaches. Divide batter evenly among the 12 muffin cups.
- Top and Bake - Generously sprinkle the streusel topping over each muffin. Bake at 375°F for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Cool in the pan for 5 minutes before moving to a wire rack.