Ingredients
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups fresh peaches, peeled and chopped
For the streusel topping:
• ½ cup all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup cold unsalted butter, cubed
• Optional: ¼ teaspoon cinnamon for extra flavor
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk melted butter, eggs, sour cream, and vanilla extract until smooth.
4. Gently fold the chopped peaches into the wet ingredients, then incorporate into the dry mixture until just combined.
5. To make the streusel, combine flour and brown sugar, then cut in cold butter until crumbly. Add cinnamon if desired.
6. Spoon the batter into muffin cups, filling about ⅔ full. Sprinkle generously with streusel topping.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
Notes
• Use fresh peaches for best flavor, but thawed frozen peaches work well if drained thoroughly.
• Ensure not to overmix the batter to keep muffins tender.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
• Reheat muffins in an air fryer or oven for a warm, fresh-baked experience.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
