Best 8 Peach Muffins With Streusel Topping Recipes

PEACH COBBLER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 425F degrees. Prepare two muffin tins by either lining with muffin papers or spraying with non-stick cooking spray. You'll end up with about 14-16 muffins total.
• To make the streusel topping, combine all the ingredients together in a small bowl. Set aside.
• To make the muffins, first whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• In a large bowl using a stand or hand-held electric mixer on medium speed beat together the butter and sugars until light and fluffy in texture. Add in the eggs and vanilla and continue beating until well combined. Turn the mixer down to low and beat in the sour cream and milk.
• Turn off the mixer and gently stir in the flour mixture using a large rubber spatula or wooden spoon. Once about 1/2 combined, add in the peaches and continue stirring the mixture until the flour is almost combined. There shouldn't be large streaks of flour, but a few lumps in the batter is ok.
• Spoon the muffin batter into the prepared muffin tins filling each muffin cavity to the very top. Crumble the streusel in your fist, then sprinkle over the top of each muffin.
• Bake for 5 minutes at 425F degrees, then without removing the muffins from the oven, turn the oven down to 375F degrees and continue baking for 8-10 minutes or until an inserted toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin and continue cooling on a wire rack

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 400 degrees. Grease muffin cups or use liners.
• 2. In a large bowl, mix flour, baking soda, cinnamon and salt. Separately mix oil, eggs and sugar in medium bowl.
• 3. Stir the oil mixture into the dry mixture just until moistened. Fold in peaches. Spoon into cups.
• 4. Bake 20-25 minutes or until toothpick comes out clean. Cool 5 minutes until moving onto a cooling rack, then cool completely.
• 5. STREUSEL TOPPING: Put 3 TBS flour and 1/4 cup sugar into small bowl. Add 2 TBS butter and lightly mix with fingers until it is crumbly. Sprinkle onto muffins just before baking.

PEACH MUFFINS

Steps:

• Add the flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized bowl. Whisk to combine.
• Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry. Set aside until ready to use.
• Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
• If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
• In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
• In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest and juice, and vanilla. Add the butter and whisk until combined.
• Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Fold in the chopped peaches.
• Fill the liners or muffin cup 3/4 of the way full and sprinkle a generous pinch of the streusel topping across the tops of the muffins.
• Bake for about 18 minutes. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
• Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the milk, and a pinch of salt. Whisk until the mixture has liquified.
• Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!

PEACH MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

PEACH COBBLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
• Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
• Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PEACH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.