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Almond Streusel Peach Muffins

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. 

Course Breakfast, Snack
Servings 12 muffins
Author Maryanne Cabrera

Ingredients

Almond Streusel:

  • 1/2 cup (60 g) slivered almonds
  • 6 Tablespoon (88 g) brown sugar
  • 4 Tablespoon (32 g) rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 Tablespoon unsalted butter, cold

Peach Muffins:

  • 1/2 cup (113 g) unsalted butter, softened, room temp
  • 3/4 cup (150 g) granulated sugar
  • 3 Tablespoon (43 g) sour cream
  • 1 large egg
  • 1/3 cup (75 g) milk
  • 1 ½ teaspoon pure vanilla extract
  • 2 cup (260 g) all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 ¼ cup (240 g) fresh peach chunks, peeled, pitted

Instructions

Almond Streusel:

  1. 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.

Peach Muffins:

  1. Preheat oven to 350°F. Line standard 12-cavity muffin tin with paper liners. Set aside.

  2. 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.

  3. Add sour cream, egg, mik and vanilla. Mix until well combined.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

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!

Ingredient Notes:

  • 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.