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Southern Peach Muffins with Brown Sugar Streusel

Peach Muffins

These bakery-style peach muffins capture peak Georgia summer in every bite. Ripe Freestone peaches are folded into a tender, cinnamon-scented batter enriched with sour cream and brown sugar, then crowned with a buttery streusel that shatters into golden crumbs. A blast of high heat gives them tall, domed tops with soft, fruit-studded centers that taste like peach cobbler for breakfast.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup all-purpose flour for the streusel
  • 0.33 cup light brown sugar packed, for the streusel
  • 1 tsp ground cinnamon for the streusel
  • 4 tbsp unsalted butter cold, cubed, for the streusel
  • 2 cups all-purpose flour plus 1 tablespoon for tossing the peaches
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg freshly grated if possible
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs room temperature
  • 0.5 cup sour cream full-fat, room temperature
  • 2 tsp vanilla extract
  • 1.75 cups fresh ripe peaches about 2 medium, peeled and diced into 1/2-inch pieces

Equipment

  • 1 12-cup muffin tin
  • 12 paper muffin liners
  • 2 Mixing bowls one large, one medium
  • 1 Small bowl for streusel
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer handheld or stand
  • 1 wire cooling rack

Method
 

  1. Position an oven rack in the center of the oven and preheat to 425 F. Line a 12-cup muffin tin with paper liners.
  2. Make the streusel first. In a small bowl, whisk together the 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Add the 4 tablespoons cold cubed butter and rub it in with your fingertips until the mixture looks like coarse, clumpy sand. Refrigerate while you mix the batter.
  3. Peel and dice the peaches into 1/2-inch pieces. Pat them dry with paper towels, then toss with 1 tablespoon of the all-purpose flour and set aside.
  4. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, 1.5 teaspoons cinnamon, and nutmeg until evenly combined.
  5. In a large bowl, beat the softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium-high for 2 to 3 minutes, until pale and fluffy.
  6. Add the eggs one at a time, beating well after each. Scrape down the bowl, then beat in the sour cream and vanilla until smooth.
  7. Add the dry ingredients to the wet in two additions, folding gently with a rubber spatula just until no dry streaks remain. Do not overmix or the muffins will turn tough.
  8. Fold in the floured peaches with 3 or 4 gentle strokes, distributing them evenly through the batter.
  9. Divide the batter among the 12 liners, filling each nearly to the top. Spoon the chilled streusel generously over each muffin, pressing lightly so it adheres.
  10. Bake at 425 F for 5 minutes to jump-start the domed tops. Without opening the oven, lower the temperature to 350 F and bake for another 15 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out with only moist crumbs.
  11. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Toss diced peaches with a spoonful of flour so they suspend in the batter instead of sinking to the bottom.
  • Ripe-but-firm peaches work best. If your peaches are very juicy, pat them dry with paper towels before folding in.
  • Out of season, use frozen peaches thawed and thoroughly drained, or drained canned peaches patted dry.
  • Serve warm with a pat of salted butter, peach preserves, and a mug of hot coffee.
  • Store cooled muffins in an airtight container at room temperature up to 2 days, or freeze up to 2 months.