Description
Soft, buttery muffins bursting with juicy peaches and crowned with a cinnamon-sugar streusel topping inspired by classic peach cobbler. Perfect for breakfast, brunch, or dessert, and easily adaptable to gluten-free or vegan diets.
Ingredients
For the Muffins:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 large eggs
– ⅓ cup plain or vanilla yogurt (or dairy-free alternative)
– ⅓ cup vegetable, canola, or olive oil
– 2 large fresh peaches, peeled and diced into ½-inch pieces (about 2 cups)
For the Streusel Topping:
– ⅓ cup all-purpose flour
– ⅓ cup granulated sugar
– ½ teaspoon ground cinnamon
– ¼ cup (4 tablespoons) cold unsalted butter, cubed
Instructions
- Make the streusel: In a small bowl, combine flour, sugar, and cinnamon. Cut in cold butter with fingers or a pastry cutter until mixture is crumbly. Set aside.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Stir in about 1¼ cups of the diced peaches (reserve ¾ cup for topping).
- In a medium bowl, whisk eggs, yogurt, and oil until smooth.
- Pour wet ingredients into dry ingredients and fold together just until combined—do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Top each muffin with a few reserved peach pieces, then sprinkle generously with streusel topping.
- Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
– Frozen peaches? Thaw completely and pat dry to remove excess moisture.
– Gluten-free: Use certified gluten-free all-purpose flour in both muffin and streusel.
– Vegan option: Use flax eggs (2 tbsp ground flax + 5 tbsp water), plant-based yogurt, vegan butter, and ensure sugar is vegan-friendly.
– Yogurt substitutes: Sour cream, buttermilk, or dairy-free yogurt work well.
– Storage: Keep in an airtight container at room temperature for up to 3 days, refrigerated for 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~240
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg