Perfect during the height of peach season! These almond streusel peach muffins are made using vanilla based batter mixed with fresh peaches and topped with almond oat crumble.
I’m all about portable snacks. Be it protein bars, trail mix, or dried fruit, I like to keep my purse stocked with emergency hunger cures.
My husband and I tend to schedule long drives on Saturday mornings.
Whether it’s going across town to meet with friends or family, or driving an hour or so to get to my favorite beach (Laguna Beach!), we like to pack a quick and easy snack that pairs well with coffee for the road.
Muffins have become our favorite portable Saturday morning breakfast treat. While peaches are in season, I’ll be making plenty of these peach muffins!
These muffins are super easy to make. Use a hand mixer, or simply whip the muffin batter together by hand.
In addition to the fresh peaches, chopped nuts (like almonds or pistachios) may be folded into the batter.
While peaches are the focus of these muffins, the oat almost streusel is definitely the star!
A food processor is required to mix this streusel together.
Unfortunately, the mini food processor photographed above has been discontinued and is no longer available for purchase.
Oat Almond Streusel Topping
For the streusel you will need:
- Sliced Almonds
- Brown Sugar
- Rolled Oats (old-fashioned oats)
- Ground Cinnamon
This streusel is a variation of the one used in this blueberry walnut streusel cake.
It’s a versatile streusel that can used to top cakes, bundt cakes, muffins, and scones. Switch it up by swapping out the almonds for different nuts. Instead of cinnamon, use other spices like nutmeg or pumpkin spice!
To make the streusel, pulse together all the ingredients (minus the butter) until coarsely ground. Add the cold butter and pulse a few times until the mixture is crumbly.
The streusel may be prepared ahead of time and stored in the fridge for up to 3 days.
Fresh Peach Muffin Batter
The thick muffin batter is flavored with vanilla extract. You may also substitute in almond extract, if desired. However, I suggest using half the amount listed if using almond extract.
Fold in the fresh peach chunks into the vanilla muffin batter. Don’t use frozen peaches for this recipe. Frozen peaches will leak out too much moisture, causing the muffins to be mushy and soft.
If fresh peaches are unavailable, substitute fresh nectarines or other stone fruits in season.
Scooping out muffin batter:
This recipe makes exactly 12 standard sized muffins.
I used a size 24 scoop to portion out the peach muffin batter into the muffin tin. Half a tablespoon of streusel is sprinkled over the top of the batter. A 40 scoop of batter covers the streusel. And then, top the batter with a tablespoon more of streusel.
When finished, the streusel will be level with the muffin tin.
NOTE: (#24 is about 3 1/2 Tablespoons. #40 is about 1 1/2 Tablespoons)
What’s the deal with ice cream scoop or cookie scoop sizes?
Look at the inside bowl of your ice cream scoop or cookie scoop. There is a number listed on the scraper (wiper).
This number ranges from 1 to 70. The number refers to the amount of scoops it would take to fill one quart (equal to 4 cups or 32 fluid ounces).
That means, the smaller the number the larger the scoop. For example, a #1 scoop takes one scoop to fill a quart. Whereas, as #4 scoop takes four scoops to fill a quart.
The resulting almond streusel peach muffins are soft, moist, and flavorful.
Enjoy these muffins warm fresh from the oven, or allow to cool to room temperature.
Store baked muffins at room temperature overnight. Otherwise, for longer storage, it is best to keep leftovers in the fridge to prevent the fruit from molding.
Almond Streusel Peach Muffins
- ½ cup slivered almonds (60 g)
- 6 Tablespoon brown sugar (88 g)
- 4 Tablespoon rolled oats (32 g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoon unsalted butter, cold
- ½ cup unsalted butter, softened, room temp (113 g)
- ¾ cup granulated sugar (150 g)
- 3 Tablespoon sour cream (43 g)
- 1 large egg
- ⅓ cup milk (75 g)
- 1 ½ teaspoon pure vanilla extract
- 2 cup all-purpose flour (260 g)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ¼ cup fresh peach chunks, peeled, pitted (240 g)
- Place sliced almonds, brown sugar, rolled oats, cinnamon, and salt in a food processor. Quickly pulse 3 to 5 times until almonds are coarsely chopped. Add cold butter. Pulse another 3 to 5 times until mixture is crumbly. Set aside until ready to use. For longer storage, keep in the fridge.
- Preheat oven to 350°F. Line standard 12-cavity muffin tin with paper liners. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Scrape down sides of bowl as needed for thorough mixing.
- Add sour cream, egg, mik and vanilla. Mix until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to mixing bowl. Mix on low speed until batter is smooth, thick, and well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
- Fold in fresh peach chunks until evenly distributed. Use a size 24 scoop (3 ½ Tablespoons) to distribute batter among prepared muffin tin. Sprinkle ½ Tablespoon streusel. Follow with a size 40 scoop (1 ½ Tablespoon) of batter on top on streusel. Finish by adding 1 Tablespoon of struesel to cover batter.
- Bake for 25-28 minutes until a toothpick inserted in center of muffin comes out clean. Allow muffins to cool in pan for 5-7 minutes before unmolding. Allow muffins to cool on wire rack. Serve muffins warm or at room temperature.
Storage & Leftovers:
- Muffins can be left out at room temperature overnight. Since the peaches are not fully cooked (or dried out) during baking, I suggest storing leftovers in the fridge in an airtight container. Simply reheat in the microwave or toasted oven, or enjoy chilled!
- Streusel may be prepared up to three days in advance. Store in an airtight container in the fridge.
- Peach measurement refers to peaches after they have been peeled, pitted, and chopped.
- Yogurt may be used in place of sour cream.
Ice Cream/Cookie Scooper Notes:
- I used two scoopers: size 24 and size 40 scoop.
- Size 24 is about 3 1/2 Tablespoons. Size 40 is about 1 1/2 Tablespoon.
- The number refers to the amount of scoops it would take to fill one quart (equal to 4 cups or 32 fluid ounces).
- That means, the smaller the number the larger the scoop. For example, a #1 scoop takes one scoop to fill a quart. Whereas, as #4 scoop takes four scoops to fill a quart.