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5 from 15 votes

Peach Muffins

Perfect peach muffins with brown sugar pecan streusel topping
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 16 muffins
Calories: 329kcal

Ingredients

For the streusel topping:

  • 1 1/2 cups coarsely chopped pecans
  • 1/3 cup (40 g) all-purpose flour
  • 1/3 cup (71 g) light brown sugar firmly packed
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (42 g) unsalted butter melted

For the muffins:

  • 2 cups (240 g) all purpose flour
  • 1 cup (197 g) granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 large eggs room temperature
  • 3 tablespoons (42 g) unsalted butter melted
  • 1 1/2 cups (340 g) sour cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups peaches (about 3 peaches) peeled, pitted, and diced

For the vanilla glaze

  • 1 cup (113 g) powdered (confectioners) sugar
  • 1 tablespoon milk (or heavy cream, or water)
  • 1/4 teaspoon vanilla extract

Instructions

For the streusel topping

  • In a small bowl, combine the pecans, flour, brown sugar and cinnamon.
  • Stir in the butter, and mix until well blended.

For the muffins:

  • Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.
  • In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
  • In a separate bowl, whisk the eggs, butter, sour cream, and vanilla. Fold in the peaches.
  • Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
  •  Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). 
  • Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter
  • Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

For the glaze

  • In a small bowl, combine the glaze ingredients and whisk until smooth. You can adjust the consistency by adding more or less milk, and more or less powdered sugar. Drizzle over the muffins once cooled.

Notes

  • Storage: Wrap or keep cooled muffins in an airtight container at room temperature for up to 2 days.
  • Freezing: Freeze cooled muffins in a plastic bag (or wrap individually then place in a bag for maximum freshness) for up to 3 months. I thaw mine at room temperature, unwrapped, and they thaw quickly. You can also freeze muffins unbaked. Scoop batter into liners in your muffin tin and place the whole tin in the freezer. Once frozen solid, I transfer the frozen muffins to a plastic bag and freeze for 3 months. Once ready to bake I place back into the muffin tins and bake as normal (no need to thaw). You will just need to add on a few minutes of baking time.
  • Peaches: I peeled my peaches first. I haven't tested with unpeeled peaches but I think they would work just fine. And I used fresh peaches and haven't tried with frozen. Frozen may release too much moisture (and you may need add on more baking time). Do not thaw if using frozen. 
  • Sour cream: I prefer and used full-fat sour cream for richness. Yogurt or creme fraiche would also work.

Nutrition

Calories: 329kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 142mg | Potassium: 161mg | Fiber: 1g | Sugar: 26g | Vitamin A: 375IU | Vitamin C: 1.2mg | Calcium: 59mg | Iron: 1.4mg