Peach Streusel Muffins

$- Dry Ingredients - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - Wet Ingredients - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, melted - 2 large eggs - ½ cup buttermilk - 1 teaspoon vanilla extract - 1 cup ripe peaches, diced (fresh or canned) - Streusel Topping Ingredients - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup rolled oats - ¼ cup unsalted butter, cold and cubed - 1 teaspoon ground cinnamon Gather these items before you start baking. Fresh peaches make these muffins taste great. If you have canned peaches, they work too. Make sure the butter is melted for the batter. The streusel topping needs cold butter for the right texture. Each ingredient plays a key role in making these muffins scrumptious. The sugars add sweetness, while the spices bring warmth. Enjoy the process of mixing and baking. It’s a fun way to make your kitchen smell amazing! First, you need to get your oven ready. Preheat it to 350°F (175°C). While it warms up, grab your muffin tin. You can line it with muffin liners or use cooking spray to grease it. This helps keep the muffins from sticking. Now, let’s make the wet mix. In a large bowl, whisk together ½ cup of melted unsalted butter and ¾ cup of granulated sugar until it blends well. Next, add ½ cup of packed brown sugar and mix until smooth. Then, crack in 2 large eggs one at a time. After the eggs, pour in ½ cup of buttermilk and 1 teaspoon of vanilla extract. Mix until everything is well combined. In a separate bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Gradually add this dry mix into your wet ingredients. Stir gently until just combined. Be careful not to overmix. Finally, fold in 1 cup of diced ripe peaches. Make sure they are evenly spread in the batter. For the tasty streusel, take a small bowl. Combine ½ cup of all-purpose flour, ¼ cup of packed brown sugar, ¼ cup of rolled oats, and 1 teaspoon of ground cinnamon. Cut in ¼ cup of cold, cubed unsalted butter. Use a fork or pastry cutter to mix until it looks like coarse crumbs. Now for the fun part! Divide your muffin batter evenly into the prepared muffin tin. Fill each cup about 2/3 full. Then, sprinkle the streusel topping generously on each muffin. Place the tin in the oven and bake for 18-20 minutes. To check if they’re ready, insert a toothpick in the center. It should come out clean. Once they’re done, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. For a special touch, serve these muffins warm with a light dusting of powdered sugar. Pair them with a cup of coffee or tea for a perfect treat! Pick ripe peaches for the best flavor. Look for peaches that are soft but not mushy. A sweet aroma is a good sign too. If you can't find fresh peaches, canned ones work well. Just make sure they are in juice, not syrup. Store fresh peaches at room temperature until they are ripe. Once ripe, keep them in the fridge. This helps them last longer. If you have leftover muffins, store them in an airtight container. They stay fresh for about 3 days at room temperature. Mix your wet and dry ingredients gently. Overmixing can make the muffins tough. Fill each muffin cup about two-thirds full. This allows room for rising. Check for doneness by inserting a toothpick. If it comes out clean, your muffins are ready! {{image_2}} You can make these muffins gluten-free. Use a 1:1 gluten-free flour blend. This blend often has a mix of rice flour, potato starch, and tapioca flour. It helps keep the muffins light and fluffy. Make sure to also add a bit of xanthan gum if your blend doesn't have it. This gum helps mimic the elasticity found in wheat flour. Peach Streusel Muffins are tasty, but feel free to switch up the fruit. Here are some great options: - Ripe bananas: Mash them into the batter for sweetness. - Blueberries: Fold in fresh or frozen blueberries for a pop of color. - Apples: Dice them up and mix them in for a crunchy texture. - Cherries: Pitted and halved cherries add a tart flavor. You can mix and match fruits to find your favorite combo! Personalize your muffins with fun flavor additions. Here are some ideas: - Nuts: Add chopped walnuts or pecans for crunch. - Spices: Try nutmeg or ginger for added warmth. - Citrus: A bit of orange or lemon zest brightens the flavor. - Chocolate chips: Fold in some dark chocolate chips for a sweet treat. These additions make the muffins even more special and tasty! To keep your muffins fresh, place them in an airtight container. This helps prevent them from drying out. Store them at room temperature for up to three days. If you want them to last longer, refrigeration is an option. However, it may change the texture slightly. If you want to save some for later, freezing is the best choice. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. This way, they can last up to three months in the freezer. When you're ready to eat one, just thaw it at room temperature. To enjoy your muffins warm, you can reheat them easily. If they are at room temperature, pop them in the microwave for about 10 to 15 seconds. For frozen muffins, microwave them for 30 seconds to one minute. You can also reheat them in the oven. Preheat the oven to 350°F (175°C) and warm the muffins for about 5 to 10 minutes. Enjoy them warm for the best taste! Yes, you can use frozen peaches in this recipe. Just make sure to thaw and drain them first. This helps keep the batter from getting too wet. Frozen peaches may be softer, but they still taste great! To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean, your muffins are ready. They should also look golden brown on top. Yes, you can replace buttermilk with regular milk. Add one teaspoon of vinegar or lemon juice to the milk to make a quick substitute. Let it sit for five minutes before using. You can add a dusting of powdered sugar for sweetness. A drizzle of honey or maple syrup works well too. Chopped nuts or a dollop of yogurt adds a nice crunch and creaminess. These muffins stay fresh for about three days at room temperature. Store them in an airtight container to keep them moist. If you want them to last longer, consider freezing them. We explored the key steps to making delicious Peach Streusel Muffins. We covered ingredients, mixing, and tips for baking the best muffins. Remember to choose ripe peaches and store leftovers correctly. You can even try different fruits or make gluten-free versions. These muffins are a tasty treat any time of year. I hope you enjoy baking and sharing these muffins with friends and family. Happy baking!$

Indulge in the delightful taste of Peach Streusel Muffins, perfect for breakfast or a snack! These easy-to-make muffins combine juicy peaches with a crunchy streusel topping, creating a deliciously sweet treat. Follow simple steps to whip up a batch of 12 muffins in just 35 minutes. Click through to discover the full recipe and elevate your baking game with these mouthwatering Peach Streusel Muffins! Enjoy warm with your favorite beverage!

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Ingredients

1 ½ cups all-purpose flour

1 cup ripe peaches, diced (fresh or canned)

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, melted

2 large eggs

½ cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup rolled oats

¼ cup unsalted butter, cold and cubed

1 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or grease with cooking spray.

In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.

Add the brown sugar and mix until the mixture is smooth.

Incorporate the eggs one at a time, followed by the buttermilk and vanilla extract, mixing until fully combined.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in the diced peaches until evenly distributed throughout the batter.

For the streusel topping, in a small bowl combine the flour, brown sugar, rolled oats, cinnamon, and cubed cold butter. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.

Divide the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Sprinkle the streusel topping generously over each muffin.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Serve the muffins warm, dusted with powdered sugar if desired, and enjoy with a fresh cup of coffee or tea for a delightful breakfast treat!