When you're looking for a peachy start to your morning. These spiced Peach Streusel Muffins definitely hit the mark. What better excuse to eat cake for breakfast?
Peach Streusel Muffins
Spiced perfectly to complement that cup of joe. These Peach Streusel Muffins are like eating cake for breakfast
- ⅓ cup packed light or dark brown sugar
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
- ½ cup unsalted butter softened to room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup yogurt or sour cream
- 2 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- 3 Tbsp milk
- 1 ½ cups peeled chopped peaches (3 peaches)
- 1 cup confectioners’ sugar
- 3 Tbsp heavy cream or milk
- ½ tsp pure vanilla extract
- In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- 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, 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. 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 425°F, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 15-18 more minutes or until a toothpick inserted in the center comes out clean.
- Whisk all of the ingredients together and drizzle over muffins.
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