Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh or canned peaches, diced
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter, eggs, vanilla extract, and sour cream until smooth. Gently fold in diced peaches.
- Add wet ingredients to dry ingredients and stir until just combined, being careful not to overmix.
- Make the streusel by mixing flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Divide batter evenly into muffin cups about 3/4 full. Sprinkle streusel generously on top of each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool before serving.
Notes
- If fresh peaches are unavailable, use thawed frozen peaches, drain excess moisture thoroughly.
- Try substituting nectarines or plums for a different fruity flavor.
- These muffins can be frozen individually wrapped for quick on-the-go breakfasts. Reheat in your oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg