These peach streusel muffins are fluffy, light, and full of chopped fresh peaches, all topped with a sugary streusel.
I love to enjoy all of the fresh fruit that summertime has to offer, especially here in the south, where the peaches are in abundance!
These peach streusel muffins are fluffy and have a tender crumb, full of sweet and juicy chopped peaches, and let’s not forget the best part: they’re topped with a perfectly crumbly and buttery brown sugar streusel.
They’re so easy to whip up, they make the perfect sweet treat for breakfast, brunch, or even a midday snack!
Don’t be surprised if your friends and family start asking you to make these peach streusel muffins all summer long!
Need more fruit muffins? Try Streusel Topped Rhubarb Muffins, Mulberry Muffins, and Blueberry Lemon Thyme Muffins.
Table of Contents
Ingredients for peach streusel muffins
For muffins:
- Granulated sugar – This will add sweetness to the muffins.
- Melted butter and vegetable oil – These will both help keep the muffins tender and moist.
- Whole milk – Whole milk will add the necessary fat and moisture.
- Eggs – Eggs will help emulsify the batter to make sure all of the ingredients are blended together.
- Vanilla extract – Vanilla extract will add a subtle sweet vanilla flavor.
- All-purpose flour – All-purpose flour is a common baking ingredient that will make the base of our batter.
- Baking powder – Baking powder will make sure our peach streusel muffins stay light and fluffy.
- Chopped fresh peaches – Chopped fresh peaches will add a juicy, sweet peach flavor throughout the muffins.
For streusel:
- All-purpose flour – All-purpose flour will make up the base of our streusel topping.
- Brown sugar – Brown sugar will add a deep, sweet flavor.
- Melted butter – Melted butter will help the streusel form into perfect crumbles.
Variations
These peach streusel muffins are super versatile!
Here are some great ideas for additions or adjustments to make it your own:
- Chopped nuts (walnuts, pecans, or almonds)
- A drizzle of vanilla glaze on top
- Replace the vanilla extract with almond extract for a nuttier flavor
- Add a little bit of spice with a pinch of cinnamon
Using fresh or frozen peaches
I’ve used fresh peaches here, but if you can’t find peaches in season, no worries!
You can easily replace fresh chopped peaches with frozen peaches in these peach streusel muffins.
Frozen fruit is picked at the peak of freshness, so it’ll always be ripe and sweet.
Storage and leftovers
Lastly, any leftover peach streusel muffins can be stored at room temperature for up to 2 days.
Or you can freeze them for later! Simply wrap baked and cooled peach streusel muffins in plastic wrap, and then again in aluminum foil, and place in a freezer-safe bag for up to 3 months.
To thaw, simply place at room temperature until thawed.
More muffin recipes
- Looking for something unique? Try my Cranberry Orange Rosemary Muffins
- Need something sweet? Try my Blueberry Lemon Thyme Muffins
- Love all things pumpkin? Try my Pumpkin Cream Cheese Muffins
- Want something tasty? Try my Sweet Potato Muffins
Peach Streusel Muffins
Ingredients
For muffins
- 1 cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ cup vegetable oil
- 1-½ cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1-½ cups finely chopped peaches
For streusel
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- 2 tablespoons butter melted
Instructions
For muffins
- Preheat the oven to 425 degrees F and line 18 muffin tins with paper liners (or spray them with nonstick baking spray).
- In a large bowl, whisk together the granulated sugar, melted butter, and vegetable oil.
- Next whisk in the milk, eggs, and vanilla.
- Whisk in the flour and baking powder. When the flour is almost fully incorporated, add the peaches and gently fold them into the batter.
- Divide the batter between the muffin pans, filling each one completely full.
- Top the muffins with the streusel (below).
- Bake at 425 degrees F for 5 minutes. Then reduce the oven temperature to 350 degrees F and bake for 15 minutes.
- Remove the muffins to a wire rack and allow them to cool completely before storing.
- Store any leftovers in an airtight container at room temperature for up to three days.
For the Streusel
- In a small bowl, mix together the flour, brown sugar, and melted butter until the mixture resembles wet sand. Set aside until ready to use.
Notes
Nutrition
Marsha
Tuesday 8th of August 2023
Absolutely delicious! Perfect muffins for summer.