Peach muffins are such a treat this time of year. I’ve even got special “Peach Muffin” section of my freezer stocked so that I can bring the joy to cold November mornings.
This peach muffin recipe makes for irresistibly soft sour cream muffins with buttery brown sugar streusel. Sweet peach chunks are studded throughout with bonus a juicy peach on top.
I like to make a double batch and either share or squirrel away the extras.
Our local peaches have been so sweet and flavourful this year, I’m going to fall to pieces when they disappear from the market.
I’ll be keeping this short and sweet today. We are in our last week of summer holidays before Theo (gulp) starts kindergarten (sob) and — speaking of falling to pieces — I’m having difficulty coping. I’ll be spending the next seven days smothering him in embarrassing kisses before he’s too cool for that.
Peach Muffins with Streusel Topping
Ingredients
For Streusel
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- 2 tbsp butter
For muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 large peaches peeled and chopped + 1 large peach, sliced, for topping
Instructions
- Preheat oven to 375ºF. Line a 12-cup muffin pan with paper liners, or grease with butter.
- Add all streusel ingredients to a small bowl and work them together with fingers until coarse crumbs form; set aside.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the sour cream, oil, eggs and vanilla extract. Add the sour cream mixture to the dry ingredients and gently fold together. When about 80% combined (there should still be floury patches), gently fold in the chopped peaches.
- Spoon the muffin batter into prepared muffin pan and sprinkle streusel over tops. Add a peach slice to each. Bake 20-22 minutes, or until top feels springy when lightly pressed. Cool on wire rack.
Can I substitute Greek Yogurt for sour cream?
Hi Debra! Yes, Greek yogurt is a great substitute for sour cream here — use full-fat Greek yogurt for the closest result (same tang, similar fat content). The texture will be almost identical. Enjoy!
What a hit at our Saturday breakfast with friends! I didn’t add all the sugar or peal the nice ripe peaches, other than that followed the recipe to the T. I drained and patted off some of the peach juice as they were really ripe. Everyone commented on how good they were. I made 12 standard muffins and 12 small ones. This recipe is a keeper!
Great job on this recipe. ❤️. These muffins are easy to make and taste great…I used fresh peaches and let them drain a bit after cutting them up before adding to the batter. You could even save that juice and make a little bit of glaze if you like. These make very large muffins so you could even make 15 or 16 from this amount of batter and then the streusel is more secure.
I plan to make these again but I would like to know the amount of peaches by total measurement please. My peaches were large and I made 15 muffins instead of 12 and this is probably the reason we did not feel they were sweet enough. Loved adding the topping and the peach slice. Looked very professional. Thanks for the recipe.