Peach Streusel Muffins
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12
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Course
Bread
Peach Streusel Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- Peach Muffins:
- ½ cup butter softened to room temperature, unsalted
- ½ cup light brown sugar or dark brown sugar, packed
- ¼ cup white sugar
- 2 egg room temperature, large
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 flour 3/4 cups
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅛ tsp allspice
- 3 tbsp milk
- 3 peaches peeled & diced
- Crumb Topping:
- ⅓ cup brown sugar packed
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- ¼ cup butter melted, unsalted
- ⅔ cup flour
- Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by beating the butter with a hand mixer until creamy.
- Add the brown sugar and white sugar and beat until well creamed, about 1-2 minutes.
- Scrape the sides of the bowl then add the eggs, sour cream, and vanilla then beat until creamy and smooth.
- In a separate bowl, combine the flour with the baking powder, baking soda, salt, ground cinnamon, and ground allspice together; whisk until well combined.
- Slowly add half of the flour mixture to the batter, followed by half the milk; mix.
- Add the remaining flour mixture followed by the remaining milk then mix until just combined.
- Add the diced peaches; gently mix.
- Pour the batter equally into the muffin pan filling them to the top.
- Make the crumb topping by combining the brown sugar, white sugar, flour, melted butter, and cinnamon together and mix until crumbly.
- Spoon the crumb topping evenly over the batter in the muffin tin.
- Place into the oven and bake for 5 minutes.
- Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
- Make the vanilla glaze by combining the powdered sugar with the heavy cream and vanilla; mix until creamy, smooth, and a bit thick.
- Spoon drizzle the glaze over the cooled muffins. Serve and enjoy.
- Side Note: Setting the oven to a “high-temperature burst” lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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