Peach Streusel Muffins

by Chrissy

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Peach cobbler baked into a muffin, that’s what these muffins are like. Super tasty, moist in the center with slightly crispy topping, these muffins are the way to go.
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If you didn’t know this already, I have a peach addiction, and these muffins help curb the withdrawals. In the summer, if I don’t have my daily peach/nectarine, I might go into beast mode.

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I blame this condition on the fact that I grew up with a lovely peach tree in my backyard, so I had peaches all day, every day, whenever my little heart desired a little sweet snack.

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If you run out of muffin cup liners, an easy alternative–besides freaking out and having to run to the store–is to use parchment paper and cut into squares, large enough to fill the cup and stickup a ways over the edge. They look like fancy bakery muffins with the parchment paper touch, so give it a try!

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If you’re not a big fruit peel lover, you can peel the fruit before chopping. This is easy to do if you blanch them in boiling water for 30-40 seconds, then the peels will come loose, making it simple to remove.

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These muffins are easy to whip up, they are oil free (and almost butter-free, except for the topping), and they have great flavor! The pecans give a subtle crunch and nutty flavor, so even if you aren’t the biggest fan of nuts in baked goods, these might change your perspective. Unless you are allergic, then maybe skip the nuts.

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If you want to make the most of peach season this is one recipe that you will want in your arsenal.

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Peach Streusel Muffins

Print Recipe!

Makes 2 dozen muffins, or 4 dozen mini muffins


For the Muffin:

5 cups ripe peaches, peeled and diced

1/2 lemon, juiced

1 cup brown sugar, plus 2 tablespoons

2 eggs

3/4 cup light sour cream (plain nonfat Greek yogurt)

3/4 cup unsweetened vanilla almond milk (we used homemade)

3 tsps. pure vanilla extract

1/2 cup unsweetened applesauce

2 cups white whole wheat flour

1 cup all-purpose flour

1 1/2 Tbsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 tsp. ground ginger

1 1/2 tsps. cinnamon

1/8 tsp. fresh-grated nutmeg

3/4 cup toasted pecans, chopped


For the Streusel Topping:

1/2 cup white whole-wheat flour

3/4 cup brown sugar

1/2 tsp. cinnamon

4 Tbsp. cold butter, cut in pieces



Preheat oven to 400F.

Prepare streusel topping by mixing all of the topping ingredients and cutting in butter with hands, in a small bowl and set aside.

In a medium bowl, toss peaches with lemon juice and 2 tablespoons brown sugar, and let stand. In another bowl combine flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and set aside. In the bowl of the stand mixer, combine brown sugar, eggs, sour cream/yogurt, almond milk, vanilla, and applesauce, mixing well. Stir in peaches. Gradually add the dry mixture and mix until just moistened. Fold in the pecan pieces.

Line muffin tin with paper cups or parchment paper squares and fill until about 2/3 full. Sprinkle about 2 tablespoons of the streusel topping. Bake 17-20 minutes, or till a toothpick inserted in center of muffins is mostly clean. Cool in pan 2-3 minutes, and then transfer muffins to wire rack to finish cooling. Makes about 2 dozen muffins.

Option to make mini muffins by coating mini muffin pan with cooking spray, filling batter almost to the top and sprinkling 1 tsp streusel topping, and bake for 16-20 minutes, testing doneness with a toothpick. Makes about 4 dozen mini muffins.

*Store in an airtight container in the fridge, in a single layer. They are best enjoyed fresh, but will keep for about 5 days. They are delicious re-heated in the toaster oven or microwave.

From the Little Yellow Kitchen,


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2 Comments to “Peach Streusel Muffins”

  1. I’m picking up a Costco box of peaches, just for these muffins!

  2. Chrissy

    If you have a Trader Joe’s nearby, they might carry flats for only $5! Ours carries nectarines and peaches that are to die for. Enjoy!