Sweet Peach Muffins with Brown Sugar Walnut Streusel

August 06, 2022

This delicious recipe for streusel-topped Sweet Peach Muffins is wonderful to make in the summertime when fresh peaches are ripe and sweet.

I’m so in love with peaches this time of year. They’re sweet and wonderful, and they’re good when eaten just about any which way. Chopping them up and adding them to muffins to create peach muffins to eat for breakfast is such a good idea! Of course, you could use canned or frozen peaches, but fresh peaches are going to be best!

Ingredients needed:

all purpose flour
white sugar
baking powder, baking soda and salt
ground cinnamon and ground allspice
eggs
unsalted butter
sour cream
vanilla extract
fresh peaches

How to make Sweet Peach Muffins:

The complete, printable recipe is at the end of this post.

Preheat the oven to 375°F. Line two (12-cup) muffin pans with paper liners and spray the top part of the pan lightly with nonstick spray. Or simply spray the whole muffin pan with nonstick spray.

Sift together the flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

Whisk together the sour cream, eggs, butter and vanilla in a separate bowl until well-blended. Stir in the peaches. Add the wet mixture to the flour mixture and stir just until blended (don’t over mix).

Scoop the batter into the prepared muffin cups with a large ice cream scoop. The batter should come to the top of the paper liner.

Mix the streusel ingredients (walnuts, flour, brown sugar, cinnamon and unsalted butter) in a small bowl until crumbly. Sprinkle muffin cups with the streusel topping and lightly press it into the muffin batter.

Bake these sweet peach muffins for 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes before attempting to remove the muffins from the pan. Serve warm or at room temperature.

These sweet peach muffins have a tender crumb and a crunchy sweet streusel on top. They’re going to be your favorite summer muffin recipe! Since the recipe makes 24 muffins, you’ll want to eat some now and freeze some for enjoying later.

How do you freeze muffins?

After your muffins are completely cooled, place them on a baking sheet and pop that into the freezer until all of the muffins are frozen. Then move the frozen muffins to an airtight freezer baggie (squeeze out any excess air), and then place that baggie in another freezer zip baggie. This helps to prevent freezer burn and dryness. To enjoy a frozen muffin, just take it out of the freezer and either let it defrost or microwave it for a few seconds. Freeze muffins for up to three months.

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