Peach Streusel Muffins

Those peach streusel muffins are the perfect breakfast or summer treat for your family. Also know as “peach cobbler muffins”, this recipe will become your family’s favorite in no time!

These peach muffins have been my favourite summer dessert from years. I have baked them countless times with the recipe that I am sharing below, sometimes with small variations that work very well. For example adding nuts to the batter or to the topping.

Peach streusel muffins

What is streusel?

The streusel is a german crumbling top made with flour, butter and sugar. Its name means “something sprinkled, spread” and in german bakery is use it to put on top of cakes and tarts.

Even if it’s seems like a normal crumble top, actually streusel is made with a different ratio of butter, sugar and flour. So the final crumb has a different texture and taste.

Crumbles and crisps are very similar, with the name crumble originating from England. They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked.

The Kitchn
Peach streusel muffins

The first time I saw these peach cobbler muffins on Pinterest I became obsessed and followed a random recipe that I found there. The result was some very rich but very strange looking muffins because the streusel top melted all over.

Then I found another recipe and although they came out almost to my liking; there were a couple of things that I didn’t like. Like they had too much sugar and again, the streusel completely melted.

So I made a couple of testing and modifications to various recipes. Until they come out as you see them in the pictures: Gorgeous!

Tips for gorgeous peach cobbler muffins

  • Follow the instructions for baking them. Normally I bake those peach streusel muffins at 360°F/180°C and they are baked to perfection in 18-20 minutes. Due to the type of topping these muffins are better if they are baked as it says in the recipe: the first few minutes at a high temperature and the rest at lower.
  • For the muffin batter use all the ingredients at room temperature. The streusel is the only ingredient that has to be cold.
  • You can replace the yogurt with whole cream, but be sure it is not too liquid but rather with a consistency similar to Greek yogurt.
  • If you use very ripe peaches, add only half of the milk so your muffins won’t have a pudding consistency. It is recommended that you use peaches with a firm pulp, but if you don’t have those, just take in mind this suggestion.
  • The key to have that wonderful streusel texture is to NOT crumble it so much when adding it. Leave some big chunks here and there.
  • Use a kitchen scale. Can’t stress enough to say everyone how important and useful this gadget is for baking goods.
  • Prepare all the ingredients, weigh the flour, chop the fruit, melt the butter, etc. When baking, it is always better to have all the ingredients prepared before starting a recipe. Some things are done in advance and also many times the ingredients have to be brought to room temperature.
Peach streusel muffins ingredients

How to make peach streusel muffins

Heat the oven to 220°C (425°F). Prepare the streusel: In a bowl put all the ingredients and mix with a spatula or spoon. Place it in the refrigerator until it is time to use.

Peach streusel muffins - how to make the streusel

In a large bowl, sift the flour together with baking powder and baking soda, add the sugar, salt and cinnamon then mix to combine.

Mix in peaches – leaving aside about two tablespoons – combine well. If the peaches are very ripe and juicy do not put them in this step but rather in next.

mixing flour for muffins

In a different bowl, pour in milk, yogurt, eggs, melted butter and vanilla extract. Give it a good mix to combine everything. Add the flour mixture and with a spatula mix until all the ingredients are incorporated. *If your peaches are too juicy, add them now.

whisking batter for muffins

Using an ice cream server or a spoon, scoop the mixture into paper lined muffin pan cups, filling only about 2/3 of each one.

Filling muffins cups with batter.

Top with a few peaches bites each (the ones you left aside).

Adding diced peaches on top.

Add now the streusel, filling completely the muffin cup. Try to not crumble so finely the streusel. Leave some big chunks here and there to achieve that nice topping.

Adding crumble on top of Peach streusel muffins.

Bake the peach streusel muffins for 5 minutes at 425°F (220°C). Low the temperature to 175 ° C (350F) and continue baking for 13-15 minutes or until a skewer comes out clean.

Take them out of the oven. Place them on a rack for 5 minutes. Then take them out the pan and let them cool until they reach room temperature.

How to store peach muffins

Having fresh fruit on them, these peach streusel muffins do not keep for more than a day at room temperature (in summer). So it is better to put them in zip bags or a container and store them in the fridge for up to three days.

You can take them out half an hour before to allow them to reach room temperature before eating.

More baked goods

Streusel muffins

Peach Streusel Muffins

Peach streusel muffins to start kicking your day! those muffins are the perfect breakfast or summer treat for your family.
PREP 15 minutes
COOK 20 minutes
TOTAL 35 minutes
5 from 2 votes
Print Pin Rate
Servings: 12 muffins
Author: Maricruz

Ingredients 

  • 2 small fresh peaches (cut in small cubes)
  • 1 ¾ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup butter (melted)
  • ¼ cup whole milk
  • ½ cup greek yogurt (or cream)
  • 2 medium eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

For the streusel

  • cup all purpose flour
  • ¼ cup butter (melted)
  • cup white sugar
  • ½ tsp ground cinnamon
  • 1 tsp lemon zest

Instructions

  • Heat the oven to 425°F (220 °C).
  • In a bowl place all the ingredients and mix with a spatula or spoon. Store it in the refrigerator until it is time to use.
    ⅔ cup all purpose flour, ¼ cup butter, ⅓ cup white sugar, ½ tsp ground cinnamon, 1 tsp lemon zest
  • In a large bowl, sift the flour together with baking powder and baking soda.
    1 ¾ cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda
  • Add sugar, salt and cinnamon then mix to combine.
    ½ cup brown sugar, ½ tsp salt, 1 tsp ground cinnamon
  • Mix in peaches – leaving aside about two tablespoons – combine well. *If the peaches are very ripe and juicy do not add them in this step but rather in next.
    2 small fresh peaches
  • In another bowl, pour in milk, add yogurt, eggs, melted butter and vanilla extract. Mix to combine.
    ½ cup butter, ¼ cup whole milk, ½ cup greek yogurt, 2 medium eggs, 1 tsp vanilla extract
  • Add the flour mixture and mix until all the ingredients are incorporated. *If your peaches are too juicy, add them now.
  • Scoop the mixture into paper lined muffin pan cups, filling only ⅔ of each one.
  • Top with a few peaches bites each (the ones you left aside).
  • Add now the streusel, filling completely the muffin cup. Try to not crumble so finely the streusel. Leave some big chunks here and there to achieve that nice topping.
  • Bake the muffins for 5 minutes at 425°F (220°C). Low the temperature to 350°F (175°C) and continue baking for 13-15 minutes or until a skewer comes out clean.
  • Take them out of the oven. Place them on a rack for 5 minutes. Then take them out the pan and let them cool until they reach room temperature.

NOTES

  • Follow the instructions for baking them. Normally I bake those peach streusel muffins at 360°F/180°C and they are baked to perfection in 18-20 minutes. Due to the type of topping these muffins are better if they are baked as it says in the recipe: the first few minutes at a high temperature and the rest at lower.
  • For the muffin batter use all the ingredients at room temperature. The streusel is the only ingredient that has to be cold.
  • You can replace the yogurt with whole cream, but be sure it is not too liquid but rather with a consistency similar to Greek yogurt.
  • If you use very ripe peaches, add only half of the milk so your muffins won’t have a pudding consistency. It is recommended that you use peaches with a firm pulp, but if you don’t have those, just take in mind this suggestion.
  • The key to have that wonderful streusel texture is to NOT crumble it so much when adding it. Leave some big chunks here and there.
  • Use a kitchen scale. Can’t stress enough to say everyone how important and useful this gadget is for baking goods.
  • Prepare all the ingredients, weigh the flour, chop the fruit, melt the butter, etc. When baking, it is always better to have all the ingredients prepared before starting a recipe. Some things are done in advance and also many times the ingredients have to be brought to room temperature.
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 376mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 627IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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3 Comments

  1. 5 stars
    Very nice, I made 1 substitution: I used vegan cashew butter and yogurt (dairy allergy). The batter made a light cakey muffin that isn’t too sweet. If I make again I would reverse the sugars: put the brown in the streusel and the white in the muffin. I think that would change the textures to more traditional muffin texture.
    Line 7 didn’t get translated, nor did addition of the sugar show up. Thanks for a nice recipe.