Peach Muffins

a beautiful peach muffin on a plate with muffins and peaches in the background

4.84 from 6 votes

Peach Muffins are a perfect combination of flavors and textures! You've got sweet and tangy, moist and crunchy. What more could you want?

Prep Time25

Cook Time26

Total Time51

Course: Dessert

Cuisine: American

Keyword: Peach Muffins

Servings: Muffins

Calories: 290kcal

Author: Kelly Anthony

Ingredients

For the Streusel Topping:

¾ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
Pinch of fine sea salt
6 tablespoons unsalted butter, cut into ½" cubes

For the Peach Muffins:

Non-stick cooking spray
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea salt
¾ cup granulated sugar
2 large eggs
Zest and juice of 1 lemon
1 ½ teaspoon pure vanilla extract
½ cup unsalted butter, melted and slightly cooled
⅔ cup buttermilk

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
Pinch of fine sea salt

Instructions

Make the Streusel:

Add the flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry. Set aside until ready to use.

Make the Muffins:

Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together ¾ cup of sugar, eggs, lemon zest and juice, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Fold in the chopped peaches.
Fill the liners or muffin cup ¾ of the way full and sprinkle a generous pinch of the streusel topping across the tops of the muffins.
Bake for about 18 minutes. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.

Make the Glaze:

Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the milk, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!

Notes

Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.

Makes about 16 muffins.

Nutrition