Peach Streusel Muffins seemed like a good idea, when I found a recipe for them at Sallysbakingaddiction. So I just had to try them, and I am so glad I did.
The idea of a muffin with a taste of cinnamon and allspice and containing juicy junks of peach really appeals. The result of my effort is most rewarding too. Although there is a fair bit of work, to make the streusel and then the muffins, it is no too arduous, since muffins are quite simple. For my peaches I tried to choose ones that didn’t feel too ripe, so that they had a bit of firmness to them as I chopped them into pieces. I didn’t want the peach pieces to totally disintegrate during baking.
Having drizzled some icing over the tops and allowed the muffins to cool I had to sample one. Happily I am very pleased with the result, a moist, tasty muffin with a big hit of peach.
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 medium eggs, if in UK(in US use large eggs), room temperature preferred
- 1/2 cup (120g) yogurt1
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3 Tablespoons (45ml) milk (any kind)
- 1 and 1/2 cups peeled, chopped peaches (3 peaches) You can use chopped frozen peaches, but don’t thaw before use.
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract
- First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
- Preheat oven to 425F/220C/200C Fan degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
- Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
- Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
- Bake for 5 minutes at 425F/220C/200C fan degrees, then keeping the muffins in the oven, lower the oven temperature to 350F/180C/160C Fan degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.