Peach Muffins

Print Recipe

5 from 3 votes

Enjoy pops of juicy peaches, a buttery streusel topping, and a sweet vanilla glaze in our best-loved peach muffins!

Prep Time25

Cook Time15

Total Time40

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: muffins

Author: Lil' Luna

Equipment

Ingredients

Muffins

2 cups flour
2½ teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup buttermilk, warmed
¼ cup canola oil
4 tablespoons melted butter
2 large eggs
2 teaspoons vanilla
2 cups finely chopped peaches

Streusel

½ cup flour
3 tablespoons sugar
3 tablespoons brown sugar
½ teaspoon cinnamon
4 tablespoons melted butter

Instructions

Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
In a large bowl, whisk flour, baking powder, salt, and sugar.
In a small bowl or measuring cup, whisk buttermilk, oil, melted butter, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold the peaches into the muffin batter.
Scoop the batter into the prepared muffin tins, filling ¾ full.
To make the streusel, in a small bowl whisk the flour, sugar, brown sugar, and cinnamon together with a fork. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
Sprinkle the streusel over the top of each muffin. Bake 15-18 minutes, or until light golden brown and cooked through.

Notes

STORE. Place cooled muffins in an airtight container or bag. Adding a paper towel or pieces of white bread can help soak up any extra moisture and avoid sticky muffin tops.

FREEZE. Store cooled muffins in a freezer-safe Ziploc or airtight container, label, and freeze for up to 3 months.

Nutrition