Peach Muffins
User Reviews
5
Peach Muffins
Description
This peach muffins recipe integrates finely chopped fresh, frozen, or canned peaches into a batter made from sugar, melted butter, oil, milk, eggs, and vanilla extract. The dry ingredients, including flour and baking powder, are folded into the wet mixture before gently mixing in the peaches. Muffin tins are filled full and topped generously with a crumbly streusel made of flour, light brown sugar, and melted butter.
Baking begins at 425°F (220°C) for a short period to help rise and crisp the tops, then the temperature is lowered to 350°F (175°C) to finish baking thoroughly. The result is moist muffins with the peach's fruity bursts and a sweet, slightly crunchy crumb topping. Measuring flour carefully prevents dry texture, and substitutions allow for different milk types and reduced calories by swapping oil with applesauce.
Storing muffins in an airtight container keeps them fresh for several days either at room temperature or chilled. Making extra streusel is an option for those who enjoy a more bakery-style topping. This recipe balances moistness and sweetness while showcasing seasonal or preserved peaches.
Store cooled muffins in an airtight container for 2-3 days at room temperature or up to 4-5 days refrigerated.Measure flour using the spoon and level method to avoid dryness.Use fresh ripe peaches for best flavor, or substitute with thawed frozen or drained canned peaches.For a lower calorie alternative, replace oil with unsweetened applesauce.White sugar can be used for the streusel topping if preferred.Doubling the streusel topping creates a more substantial crumb layer.
Ingredients
For the Muffins
- 1 cup granulated sugar
- 6 tablespoons butter melted, unsalted
- ¼ cup canola oil or vegetable oil
- 1 ½ cups milk whole
- 2 egg large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups peaches finely chopped (see notes)
For the Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons butter melted
Instructions
For the Streusel Topping
- In a small bowl, add the flour, brown sugar, and melted butter and stir until the butter completely coats the flour.
For the Muffins
- Preheat oven to 425° F and line muffin tin with paper liners or spray each hole with nonstick cooking spray.
- In a large mixing bowl, whisk together the sugar, melted butter, and oil.
- Next, add the milk, eggs, and vanilla extract and whisk together well.
- Add in the flour and baking powder and gently stir until the flour mixed in and then add the diced peaches and gently fold them into the batter.
- Spoon the batter into each the muffin tin hole, filling each one completely full.
- Sprinkle the top of the batter with the crumb topping.
- Bake at 425F for 5 minutes.
- Then reduce the oven temperature to 350° F and bake for an additional 15 minutes.
- Remove the muffins form the oven and carefully transfer immediately to a wire rack to allow them to cool.
Notes
- Store cooled muffins in an airtight container for 2-3 days at room temperature or up to 4-5 days refrigerated.
- Measure flour using the spoon and level method to avoid dryness.
- Use fresh ripe peaches for best flavor, or substitute with thawed frozen or drained canned peaches.
- For a lower calorie alternative, replace oil with unsweetened applesauce.
- White sugar can be used for the streusel topping if preferred.
- Doubling the streusel topping creates a more substantial crumb layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 235kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 30mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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