Ingredients
Scale
Muffin Batter Ingredients:
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1 ¼ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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⅔ cup granulated sugar
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¾ cup chopped peaches (plus an additional ¼ cup for topping)
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½ cup milk (whole or 2% recommended)
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1 large egg
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¼ cup vegetable oil
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1 teaspoon vanilla extract
Streusel Topping Ingredients:
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⅓ cup all-purpose flour
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¼ cup brown sugar (light or dark)
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¼ teaspoon cinnamon
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3 tablespoons cold unsalted butter, cubed
Preparation Steps:
Before beginning, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease each cup with non-stick spray. This recipe yields about 10 to 12 muffins depending on how full you fill the cups.
Instructions
- Prepare the Streusel Topping
- In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon.
- Add the cold cubed butter and use a fork or pastry blender to cut it into the dry mixture until it resembles coarse crumbs.
- Set aside in the fridge while you prepare the muffin batter.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together 1 ¼ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ⅔ cup sugar.
- Stir well to ensure the leavening agents and salt are evenly distributed.
- Combine the Wet Ingredients
- In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract until well combined.
- Make sure the egg is fully incorporated to help with even rising in the oven.
- Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry mixture.
- Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—the batter should still be slightly lumpy.
- Overmixing can lead to dense muffins.
- Fold in the Peaches
- Add ¾ cup of chopped peaches to the batter and fold gently to incorporate.
- Make sure the fruit is evenly distributed throughout the batter.
- Fill the Muffin Cups
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Top each muffin with a few pieces from the remaining ¼ cup of chopped peaches.
- Add the Streusel Topping
- Remove the streusel from the fridge and sprinkle a generous amount over each muffin.
- The streusel adds a sweet crunch and a lovely texture contrast.
- Bake the Muffins
- Place the muffin pan in the preheated oven.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The tops should be golden brown and slightly domed.
- Cool and Serve
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- These are delicious slightly warm but also hold up well at room temperature.
Notes
- Use fresh or canned peaches: If using canned peaches, make sure to drain them well and pat dry to avoid excess moisture in the batter.
- Don’t overmix: Muffins benefit from a light hand. Overmixing will activate the gluten too much and result in a tough texture.
- Cold butter in streusel: Always use cold butter for the streusel. It creates that crumbly texture as it melts during baking.
- Room-temperature egg and milk: These help the batter mix evenly and produce a more uniform crumb.
- Check doneness early: Oven temperatures can vary. Start checking at the 18-minute mark to avoid dry muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes