Peach Streusel Muffins

Since peaches are one of my favorite fruits, I always look forward to peach season and making all kinds of peachy treats—like these Peach Streusel Muffins! This recipe is adapted from one I found at A Few Short Cuts. I changed it up by using canola oil instead of vegetable oil, unbleached flour instead of white flour, and a little less butter in the streusel mixture to make the streusel more crumbly. Also, I used a little more chopped peaches in the batter, because you can never go wrong with that! 🙂

The streusel topping makes these peachy muffins very yummy and they are great for breakfast, brunch, or an afternoon snack. Since this recipe makes quite a few muffins, 20 to 21, you can freeze some of them for later or share with friends! 🙂

Peach Streusel Muffins

  • Servings: 20-21
  • Difficulty: easy
  • Print

PEACH STREUSEL MUFFINS by NancyC, adapted from A Few Short Cuts
Makes 20 to 21 muffins

BATTER INGREDIENTS:
1 1/4 cups canola oil
3 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2 cups granulated sugar
3 cups all-purpose unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups finely chopped fresh peaches, peeled or unpeeled (or you can use drained canned peaches)
Pecan Streusel Topping (see recipe below)

Preheat oven to 375˚F. Line two muffin pans with 20 to 21 cupcake liners; set aside.

In large bowl, mix the canola oil, eggs, vanilla, and sugar until well blended. In medium bowl, mix the flour, cinnamon, baking soda, and salt.

Add the flour mixture to the oil mixture and mix until all ingredients are blended together (but don’t overmix). The batter will be very thick! Fold in the peaches, stirring to distribute evenly in batter (the juicy chopped peaches will help thin out your batter a little).

Spoon batter into your prepared muffins cups, filling cups about 3/4 full, and top each muffin with about 1 Tablespoon (I used slightly less than 1 Tablespoon) of the Pecan Streusel Topping (see recipe below).

Bake at 375˚F for 22 to 24 minutes, or until a toothpick inserted in center of muffin comes out clean. Let muffins cool in pan about 5 minutes, then cool completely on wire rack.

PECAN STREUSEL TOPPING:
2/3 cup brown sugar, well-packed
2/3 cup unbleached flour
1 teaspoon cinnamon
3 Tablespoons cold butter, cut into small pieces
2/3 cup chopped pecans

In medium size bowl, blend together the brown sugar, flour, and cinnamon. Add in the cold butter, cutting into flour mixture with a fork until mixture is crumbly. Add in chopped pecans and blend all ingredients together.

NOTE: You’ll have about 3/4 cup of streusel left over; I always prefer to have too much than too little in case I want to use more! You can save the extra streusel to use on something else or you can reduce the amounts of the streusel ingredients to:
1/2 cup packed brown sugar
1/2 cup unbleached flour
3/4 teaspoon cinnamon
2 Tablespoons butter
1/2 cup chopped pecans
That should give you just enough topping with none left over.

Recipe from NancyC | nancy-c.com

Are you a peach fan, too? What’s your favorite peach-flavored treat?

Sharing at Weekend Potluck, Meal Plan Monday, Thursday Favorite Things, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.

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