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Peach Streusel Muffins

Prep Time:

25 Minutes

Cook Time:

20 Minutes

Makes:

12 Muffins

Buttery, tender and packed full of juicy peaches, these muffins are delightful to have on a summer morning with some tea. This is a great way to utilize those local peaches when you just cannot eat them fast enough. Freeze those extra peaches and use them for these muffins. They still work great. The streusel adds a crunchy texture, and we added a vanilla bean glaze on top to finish.

 

EQUIPMENT

  • 3 medium bowls
  • Mixing spoons
  • Measuring Cups
  • Measuring Spoons
  • 12 count muffin pans
  • Hand mixer or stand mixer

 


INGREDIENTS FOR STREUSEL TOPPING

  • 1/3 Cup Brown Sugar
  • 1 Tbsp. Granulated Sugar
  • 1 tsp. Ground Cinnamon
  • 1/4 Cup Unsalted Butter, Melted
  • 2/3 Cup All Purpose Flour

 


INGREDIENTS FOR MUFFINS

  • ½ Cup Unsalted Butter, Softened
  • ½ Cup Brown Sugar
  • ¼ Cup Granulated Sugar
  • 2 ea. Whole Eggs
  • ½ Cup Greek Yogurt
  • 2 tsp. Vanilla Extract
  • 1 ¾ Cup All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt
  • 3 Tbsp. Whole Milk
  • 1 ½ Cups Peeled, chopped Peaches (Fresh or Frozen)

 

INGREDIENTS FOR GLAZE

  • 1 Cup Confectioners’ Sugar
  • 3 Tbsp. Heavy Cream
  • ½ tsp. Vanilla Extract

DIRECTIONS

  1. Make the streusel topping first and set aside. In a medium bowl combine both sugars, cinnamon, melted butter and flour. Stir until crumbly.
  2. Preheat oven to 425°F and either line or spray the 12-count muffin pan.
  3. Mix the muffins in either a stand mixer or a medium bowl with a hand mixer.  
  4. Beat softened butter and both sugars until creamy. Add in eggs, yogurt, and vanilla extract.
  5. Beat on medium speed until combined. Scrape down sides of bowl.
  6. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.  
  7. Add dry ingredients to the wet and stir gently. Add in milk and stir until just combined. Batter will still have small lumps. Do not over mix.  
  8. Fold in the diced peaches.
  9. Spoon batter evenly into the 12 muffin cups and top with streusel.  
  10. Bake for 5 minutes at 425°F then lower the oven temp to 350°F and bake for 15 more minutes. Check muffins with a toothpick, insert and it should come out clean.
  11. Make the glaze while muffins cool.  
  12. Whisk together confectioners’ sugar, heavy cream, and vanilla until smooth. Drizzle over top of muffins.

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.

Learn More

Farm Stand | CSA Shares

With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.

Learn More

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