I have a long list of requirements for a peach muffin to be called perfect, but I can assure you that these peach muffins meet all of them. They are tender, fruity, and absolutely perfect!
A good muffin is soft and cake-like, yet can still hold together big chunks of fruit. It has a soft crumb structure and a tall dome that gets slightly crunchy thanks to a streusel topping. It’s topped with a creamy drizzle, and is super simple to make. A great muffin is all of these things, and also full of chopped Harry & David Oregold Peaches!
Baking the Peach MuffinsOregold peaches are easy to slice in half, twist, remove the pit, and dice. You’ll need 1 & 1/4 cups of diced peaches for these muffins, which is roughly two peaches. If you like the look of a juicy peach slice on top of each muffin, you’ll need another peach for that. But the good news is that you only need 12 slices from that peach, so you can snack on the rest of it while the muffins bake!
Sour cream in the batter makes these muffins soft and tender. You can substitute with whole milk yogurt, but I wouldn’t recommend Greek yogurt or fat-free yogurt. The fat from the sour cream and whole milk yogurt contributes to the muffins’ flavor!
I like the peach flavor to really shine through in my peach desserts, so I have a light hand with the cinnamon and spices in this muffin recipe. My other tip is to use a very small amount of almond extract. This will heighten the flavor of the peaches in the batter, because peaches and almonds are in the same stone fruit Prunus family (the more you know!).
This recipe makes 12 big muffins, but if you accidentally add slightly more chopped peaches, you may have some extra batter and be able to make 13-14 muffins.
The streusel on top is entirely optional, but I love the cinnamon, crunchy bite. Then, there’s the creamy vanilla drizzle, which makes these peach muffins a delicious spin on the classic peaches and cream. A creamy vanilla glaze, over a juicy peach slice, over a crunchy cinnamon streusel, all on top of a delicate peach muffin––this is what summer dreams are made of! Serve them for a breakfast treat or a sweet afternoon snack paired with peach iced tea.
Peaches and Cream Muffins with Streusel Crumble
- For the Streusel
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup flour
- For the Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1 cup sour cream (or full-fat plain yogurt)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 & 1/4 cups peeled and diced Harry & David Oregold Peaches
- 1 Oregold Peach, thinly sliced for top of muffins
- For the Glaze
- 3/4 cup of powdered sugar
- 1-2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
Preheat the oven to 400 degrees Fahrenheit, and line 12 cups in a muffin pan with paper liners.
Prepare the streusel: In a small bowl, combine the melted butter, sugar, cinnamon, salt, and flour. Stir until homogenous, then set aside.
Make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
In a medium bowl, whisk together the melted butter, sour cream, beaten eggs, vanilla, and almond extract.
Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. When everything is almost combined (but you can still see some bits of flour), stir in the diced peaches.
Scoop out the batter into the prepared cups. You might have extra batter to make 1-2 more muffins.
Dollop the streusel mixture on top of each muffin top, and then top with a peach slice, if desired.
Bake for 18-22 minutes, until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Note that if you stick the toothpick into a peach chunk, it will appear the muffin is still raw, so poke it in a few places.
Let the muffins cool on a wire rack for about 10 minutes.
While the muffins cool, whisk together all of the glaze ingredients. Drizzle the glaze evenly over the muffins, and serve.
Leftover muffins will keep in an airtight container in the fridge for 2 days.