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.
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.