Easy Peach Muffins
Looking for a tasty way to enjoy peaches? Try these easy-to-make peach muffins topped with a simple, crunchy streusel. Perfect for breakfast, a snack, or a sweet treat, these muffins are a great way to use up peaches when they're in season. The recipe is straightforward and the result is a batch of warm, fragrant muffins with juicy peach chunks and a deliciously crumbly topping
Tools
- Electric Hand Mixer or Stand Mixer An electric hand mixer or stand mixer can be used to efficiently mix the muffin batter, especially when combining the wet and dry ingredients. It saves time and effort compared to using a whisk manually.
- Mixing Bowls Use mixing bowls to combine and mix the dry and wet ingredients separately before combining them together.
- Measuring Cups and spoons Accurate measurements are crucial for baking, so having a set of measuring cups and spoons is essential to measure the ingredients precisely.
- Whisk or fork Whisks or forks can be used to mix and combine the dry ingredients, ensuring they are evenly distributed.
- Spatula or wooden spoon Use a spatula or wooden spoon to mix the wet and dry ingredients together until just combined. These tools help prevent overmixing, which can result in dense muffins.
- Muffin Pan A muffin pan is necessary for shaping and baking the muffins. Make sure it has enough cavities for the desired number of muffins.
- Muffin Liners or Non-Stick Cooking Spray If using muffin liners, have them ready to line the cavities of the muffin tin. Alternatively, you can use non-stick cooking spray to grease the tin if you prefer not to use liners.
- Cooling rack Once the muffins are baked, place them on a cooling rack to cool down completely. This helps prevent the bottoms from becoming soggy.
Ingredients
For the Streusel topping:
- 45 g all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder , optional
- 2 tablespoons butter , cold and cut into cubes
For the Peach muffin batter:
- 240 g all-purpose flour
- 2-½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter , softened
- 120 g white sugar
- 60 g light brown
- 190 g peach-flavored or plain yogurt
- 2 large eggs
- 70 ml avocado oil, grape seed oil, or sunflower oil
- 70 ml unsalted butter , melted and cooled
- 1 tablespoon pure vanilla extract
- 130 g Ripe Peaches (with skin on), preferably white flesh peach puree
- 70 g fresh ripe peaches , small diced
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Prepare a 12-cup muffin pan by either spraying it with non-stick cooking spray or lining it with paper liners.
- For the Streusel Topping: In a small bowl, whisk together flour, brown sugar, cinnamon, nutmeg and baking powder to make the streusel topping. Add the cold, cubed butter to the bowl. Use your hands to mix until the mixture resembles coarse breadcrumbs. Set aside.
- For the Peach Muffins: In a medium mixing bowl, whisk together flour, baking powder, salt, and ground cinnamon. In a stand mixer or a large bowl, beat together butter and sugars until well combined and fluffy, about 3 minutes. Beat in the egg until well combined. Mix in peach puree, yogurt, and vanilla extract. Gradually add the flour mixture to the wet ingredients, beating until just combined to avoid overmixing. Gently fold in diced peaches.
- Baking: Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full. Spoon a heaping spoonful of the streusel topping over each muffin. Bake in the preheated oven for 35 minutes or until the topping is golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
How to Store & Re-Heat
To store peach muffins, allow them to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. Store at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months.
To reheat peach muffins, you can use the oven, microwave, or toaster. In the oven, heat at 350°F (175°C) for 5-10 minutes. In the microwave, wrap in a damp paper towel and microwave for 20-30 seconds. In the toaster, slice, and toast until warmed and slightly crispy.
How to Make-Ahead
You can make peach muffins a day ahead and store them in the refrigerator for up to 5 days. After baking and allowing the muffins to cool completely, place them in an airtight container or wrap them tightly in plastic wrap. When you're ready to enjoy them, you can either bring them to room temperature or warm them up in the microwave. Be careful not to overheat them to avoid drying them out.
How to Freeze
Allow the muffins to cool completely after baking. Individually wrap each muffin with plastic wrap or place them in airtight freezer bags. Seal the bags, removing as much air as possible. Label the bags with the date of freezing. Place the wrapped muffins or sealed bags in the freezer for up to 3 months.
To thaw and enjoy frozen peach muffins: Remove the desired number of muffins from the freezer. Unwrap the muffins if individually wrapped, or open the freezer bag. Thaw the muffins at room temperature for a few hours or overnight. Once thawed, the muffins are ready to be enjoyed.
Nutrition Facts
Easy Peach Muffins
Amount per Serving
Calories
232
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
25
mg
8
%
Sodium
520
mg
23
%
Potassium
85
mg
2
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
3
g
6
%
Vitamin A
223
IU
4
%
Vitamin C
1
mg
1
%
Calcium
73
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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