Peaches are one of my favorite things about summertime. The smell of ripe peaches is a mood lifter and I always have recipes lined up for when peach season rolls around!
For me, these are perfect at breakfast or with a cup of tea in the afternoon. My kids like to split them open and put a scoop of vanilla ice cream on top. Honestly, these are fantastic any way you have them!
They are also wonderful for taking to a friend or to a picnic. I haven’t met anyone yet who doesn’t like these muffins. I have doubled the recipe and frozen the extras for when I want to make a batch but don’t have time.
In case you need to use canned peaches, use the ones in juice and drain very well. Too much extra liquid will prevent the inside from baking properly.
Try these and I think you will receive many compliments and requests for more!
For the Muffins
1 ¼ cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
⅔ cup white sugar
1 cup chopped fresh peaches -or canned and well drained
½ cup whole milk
¼ cup vegetable oil
1 tsp. vanilla extract
For the Streusel Topping
¼ cup all-purpose flour
3 Tbsp. white sugar
½ tsp. baking powder
½ tsp. cinnamon
4 Tbsp. cold unsalted butter
Prepare the Streusel Topping
Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs. Set aside.
Prepare the Muffins
Preheat your oven to 350° F.
Prepare a large muffin tin with 12 muffin cups or grease each well with butter.
Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
Add the peaches and stir well with a rubber spatula to coat.
Add the milk, egg, oil, and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
Portion the batter into the muffin cups evenly – about ¾ full.
Top the muffins with a spoonful of the streusel topping.
Bake at 350° F for about 20 minutes or until golden brown and a toothpick inserted into one of the muffins comes out clean.
Let cool for 10 minutes and move the muffins to a cooling rack.
Serve warm or let cool and store in an airtight container for 3 days.
• Freeze – After cooling, place in an airtight container and freeze up to 2 months. When thawing, uncover the muffins so the streusel doesn’t get soggy.
• Frozen Peaches – If you have frozen peaches, thaw them first and drain as well as you can. Then chop into small pieces.
• Other Fruit – I have made these with blueberries and with raspberries and they were fantastic. Peaches aren’t the only fruit you can use. Get creative with the fresh fruit that is in season!
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