Peach Muffins

A muffin tin of muffins with brown sugar crumb topping and glaze.

Peach Muffins are loaded with juicy peaches, hints of cinnamon and nutmeg, a brown sugar crumble streusel, and a simple vanilla glaze over top.

Course Muffins

Cuisine American

Keyword brown sugar crumb topping peach muffins, peach muffins, peach muffins with canned peaches

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 344kcal

Author Jessica - Together as Family

Ingredients

Streusel Topping

3 tablespoons packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
3 tablespoons butter melted
1/2 cup all-purpose flour

Peach Muffin Batter

2 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
1 large egg
3/4 cup 2% milk or whole milk
1/2 cup vegetable oil
1 ½ teaspoon pure vanilla extract
1 can (15 oz) peaches drained and chopped

Vanilla Glaze

1/2 cup powdered sugar
1-2 tablespoons heavy cream
½ teaspoon pure vanilla extract

Instructions

Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease with cooking spray.
Make Streusel Topping : In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and blend with a fork. Add the melted butter and mix until combined. Stir in the all-purpose flour using a fork and mix until the topping is thick and crumbly. Break up large crumbles into smaller ones so that they will stay on top of the muffins. Set aside.
3 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, 3 tablespoons butter, 1/2 cup all-purpose flour
Peach Muffin Batter : In a medium mixing bowl, whisk together all-purpose flour, light brown sugar, granulated sugar, baking powder, ground cinnamon, kosher salt, and ground nutmeg.
2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon kosher salt, ¼ teaspoon ground nutmeg
In another mixing bowl, beat the egg with a whisk. Add in then mix in the milk, vegetable oil, and vanilla extract. Whisk until combined.
1 large egg, 3/4 cup 2% milk or whole milk, 1/2 cup vegetable oil, 1 ½ teaspoon pure vanilla extract
Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula just until combined. Avoid overmixing.
Gently fold the chopped peaches into the batter.
1 can (15 oz) peaches
Bake Muffins : Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle some streusel topping over each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make The Glaze : In a mixing bowl, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over the cooled muffins using a piping bag/Ziploc bag with a small hole or a spoon.
1/2 cup powdered sugar, 1-2 tablespoons heavy cream, ½ teaspoon pure vanilla extract

Notes

Ensure the peaches are well-drained and patted dry with a paper towel to avoid any excess moisture in the muffin batter.

Once you have mixed the batter, be sure to fill the muffin tins and immediately put it into the oven. The leavening agents, like the baking powder, start working once they come in contact with the wet ingredients. It's important to not let the muffin batter sit for too long before baking. Have the oven heated and ready to go!

Muffins are done when a toothpick into the top center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as the muffins can dry out.

Don't have heavy cream for the glaze? It's ok, use any milk you have but take note that the glaze will be thinner and not as rich. Heavy cream adds thickness, richness, and the fat needed to thicken the glaze but still make it pourable. If you're using a milk lower in fat than heavy cream, use less milk as you won't need as much to create the glaze consistency.

Nutrition