Can I use canned peaches instead of fresh?

Yes, you can use canned peaches in a pinch. Make sure to drain them well and pat them dry so that the excess moisture does not affect the muffin texture.

Can I make these muffins gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose includes a binder like xanthan gum if the mix doesn't already contain it.

How should I store leftover muffins?

Store any leftover Peach Muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them in a freezer-safe bag for up to three months.

Can I add nuts to this recipe?

Yes, adding nuts like walnuts or pecans is a great way to enhance the texture and flavor. Simply fold in about half a cup of chopped nuts along with the diced peaches.

What can I use instead of eggs in this recipe?

You can replace the eggs with flaxseed meal or chia seeds mixed with water as a binding agent. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water for each egg.

Peach Muffins with Cinnamon Streusel

Ingredients

Scale

2 cups All-purpose flour
1 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Unsalted butter, softened
1 cup Milk
2 Large eggs
1 teaspoon Vanilla extract
2 cups Fresh peaches, diced
1/2 cup Brown sugar
1 teaspoon Ground cinnamon
1/4 cup All-purpose flour (for streusel)
1/4 cup Unsalted butter (melted, for streusel)

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Instructions

Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
Beat together the softened butter, milk, eggs, and vanilla extract until smooth in another bowl.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the diced peaches gently to evenly distribute throughout the batter.
Mix the brown sugar, cinnamon, and flour for the streusel in a separate bowl, then combine with the melted butter until crumbly.
Fill each muffin cup with batter, and sprinkle the streusel on top.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Allow to cool before serving.

Notes

Don’t overmix the batter to keep the muffins fluffy. Use ripe peaches for the best flavor.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg