Go Back
–+ servings
Bakery Style Peach Muffins

Bakery Style Peach Muffins for Irresistible Summer Mornings

Bakery Style Peach Muffins are a delightful way to celebrate summer, featuring juicy peaches and a crunchy streusel topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder ensure it’s fresh
  • 1 tsp baking soda for extra leavening
  • 1 tsp salt balances sweetness
  • 1 tsp cinnamon add nutmeg for a twist
  • 0.5 tsp ground ginger optional for milder flavor
  • 0.75 cups light brown sugar can substitute granulated
  • 0.5 cups vegetable oil can substitute with melted butter
  • 1 cup buttermilk or yogurt/milk with vinegar
  • 1 large egg can substitute with flax egg
  • 1 tsp vanilla extract use pure for best flavor
  • 2 cups peaches fresh or thawed frozen, chopped
  • 0.5 cups sliced toasted almonds optional or substitute pecans
For the Streusel Topping
  • 0.5 cups all-purpose flour base for streusel
  • 0.25 cups unsalted butter must be cold
  • 0.25 cups brown sugar adds sweetness
  • 0.5 tsp cinnamon
  • a pinch salt balances sweetness

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • pastry cutter
  • Ice cream scoop

Method
 

Step-by-Step Instructions for Bakery Style Peach Muffins with Streusel
  1. Preheat your oven to 425ºF (220ºC) and line a muffin tin with paper liners.
  2. In a medium bowl, combine flour, brown sugar, cinnamon, and a pinch of salt for the streusel. Cut in the cold butter until crumbly, then refrigerate.
  3. Slice your peaches into ½ inch chunks and set aside.
  4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and brown sugar in a large bowl.
  5. In another bowl, whisk together the oil, buttermilk, egg, and vanilla extract until well mixed.
  6. Combine the wet ingredients with the dry ingredients, stirring until just combined. Fold in the chopped peaches.
  7. Fill each muffin cup three-quarters full and top with streusel and toasted almonds.
  8. Bake at 425ºF for 5 minutes, then reduce to 350ºF and bake for 15 minutes more.
  9. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For optimal results, use fresh ingredients and avoid overmixing to keep muffins fluffy.

Tried this recipe?

Let us know how it was!