Ingredients
- Muffins:
- 2 cups all-purpose flour, plus 1 tablespoon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice (from canned or fresh peaches)
- 1 cup chopped peaches (fresh, canned, or frozen)
- Streusel Topping:
- ¼ cup cold salted butter
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together 2 cups flour, salt, and baking powder.
- In another bowl, beat eggs with melted butter, sugar, vanilla, milk, and peach juice until smooth.
- Fold wet ingredients into the dry ingredients until just combined—do not overmix.
- Toss chopped peaches with the extra 1 tablespoon flour, then gently fold them into the batter.
- Make streusel by cutting cold butter into flour and sugar until crumbly.
- Spoon batter into muffin tin, filling each cup about ¾ full.
- Top each muffin with a generous sprinkle of streusel mixture.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
- Add cinnamon or nutmeg to the batter for a spiced variation.
- Top cooled muffins with a glaze made from powdered sugar and milk for extra sweetness.
- Substitute peaches with nectarines or mango for a tropical twist.
- To keep streusel from sinking, ensure it is crumbly and cold before topping.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
