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Overhead view of a muffin tin with paleo peach muffins and diced peaches

Peach Muffins

These peach streusel muffins are super moist with a nice sweet crunch from the streusel topping. Perfect for breakfast on the go or brunch!

Course Breakfast
Cuisine American
Keyword easy muffin recipe breakfast, peach muffin recipe, summer breakfast recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 muffins
Calories 334 kcal

Ingredients

  • 1-1/2 cup all-purpose flour
  • 1/2 cup buttermilk at room temperature
  • 1/4 cup melted coconut oil canola oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar can substitute with coconut sugar
  • 1 cup fresh peaches peeled, diced

Streusel Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup light or dark brown sugar packed
  • 2 tablespoons turbinado sugar or coarse sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter softened

Instructions

Streusel Topping:

  1. Whisk together flour, brown sugar, cinnamon and turbinado sugar in a small bowl. Then use a fork or pastry cutter to cut in butter until mixture forms coarse crumbs. Set aside.

Muffins:

  1. Preheat oven to 425°F and spray muffin tins with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a medium bowl whisk buttermilk, egg, sugar and brown sugar combining well, Mix in the vanilla and oil. Add to flour mixture and fold until just combined. Be careful not to overmix or the muffins will be tough and dry.

  4. Gently fold in diced peaches.

  5. Pour batter into muffin tins filling 3/4 to the top. Sprinkle with streusel topping until the muffin tin is just full.

  6. Bake at 425 F for 5 minutes. Then reduce oven temperature to 375 F leaving the muffins in the oven and continue to bake for 15-20 minutes until toothpick comes out clean or the tops are slightly browned. Cool in the pans for 10 minutes before moving to a wire rack.

Recipe Notes

These muffins are best when enjoyed on the day they are baked but can be stored in an airtight container for up to 4 days.

Nutrition Facts
Peach Muffins
Amount Per Serving (1 muffin)
Calories 334 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g50%
Cholesterol 39mg13%
Sodium 226mg9%
Potassium 159mg5%
Carbohydrates 49g16%
Sugar 36g40%
Protein 3g6%
Vitamin A 275IU6%
Vitamin C 1.7mg2%
Calcium 59mg6%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.