Can I use canned peaches instead of fresh or frozen?

Yes, you can. Just make sure you drain them very well to get rid of all that extra syrup or juice. Pat them dry with a paper towel before dicing them and adding them to the batter.

Why did my crumb topping disappear while baking?

This usually happens if the butter wasn't mixed in thoroughly enough to create distinct crumbs, or if the topping wasn't chilled before baking. Chilling helps the butter solidify a bit, which holds the crumb structure together better in the oven.

My muffins didn't rise very much. What happened?

This could be due to a few things. Make sure your baking powder isn't old; it loses its effectiveness over time. Also, be careful not to overmix the batter after adding the wet ingredients to the dry; overmixing can lead to tough, flat muffins. Make sure your oven temperature is accurate too.

How can I get those beautiful domed tops on my muffins?

Using the initial higher oven temperature for the first few minutes of baking helps create that sudden burst of steam and leavening activity that pushes the tops up, giving you that nice dome shape.

Can I add other spices to the muffins or topping?

Absolutely! A pinch of nutmeg or cardamom could be lovely additions, especially alongside the cinnamon in the crumb topping or the muffin batter itself. Get creative with your favorite warm spices.

How do I know if I'm overmixing the batter?

When you're combining the wet and dry ingredients, stop mixing as soon as you no longer see streaks of dry flour. The batter might still look a little lumpy, and that's perfectly fine. Overmixing happens when you keep stirring and the batter becomes smooth and elastic.

Best Peach Crumb Muffins (Easy Streusel Recipe)

Description

These Peach Muffins with Crumb Topping are incredibly moist, bursting with sweet peaches, and finished with an irresistible golden crumb topping! They make a delicious treat for breakfast or any time of day!

Ingredients

For the Crumb Topping

1 cup (120 grams) all-purpose flour
6 ½ tablespoons (100 grams) melted butter
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) light brown sugar, packed
1 ¼ teaspoons (3 grams) ground cinnamon

For the Muffin Batter

2 large eggs, at room temperature
2 cups (250 grams) all-purpose flour
2 cups (300 grams) peaches, diced (use frozen thawed or fresh peeled and sliced)
1 cup (200 grams) granulated sugar
1 cup (240 grams) sour cream, full-fat recommended
½ cup (120 grams) vegetable oil
2 tablespoons (15 grams) all-purpose flour (for dusting peaches)
3 teaspoons (12 grams) baking powder
1 teaspoon (5 grams) vanilla extract
½ teaspoon (3 grams) salt

For the Glaze

1 cup (120 grams) powdered sugar
½ teaspoon (2.5 grams) vanilla extract
1 to 2 tablespoons (15 to 30 grams) milk

Instructions

Preheat your oven to 400 degrees Fahrenheit. Prepare a standard 12-cup muffin pan by lining each cup with paper liners.
To make the crumb topping, measure flour, granulated sugar, brown sugar, and cinnamon into a small bowl. Whisk these dry ingredients together until they are combined. Pour in the melted butter. Stir with a fork until the mixture resembles coarse crumbs. Place this bowl in the refrigerator to chill while you make the batter.
In a large mixing bowl, measure the 2 cups of flour, baking powder, and salt. Stir these dry muffin ingredients together. Set this bowl aside for now.
In a separate medium-sized bowl, add the granulated sugar and eggs. Whisk them together until they are well combined. Next, add the sour cream, vegetable oil, and vanilla extract to the bowl. Continue whisking until the mixture looks pale yellow and is fully blended.
Now, gently fold the wet ingredients from the medium bowl into the dry ingredients in the large bowl. Mix carefully until the batter is just combined and no dry streaks remain. Do not overmix.
Take the diced peaches. Reserve about 1 cup of the diced peaches to place on top of the muffins later. Put the remaining peaches in a small bowl. Add the 2 tablespoons of flour to these peaches and gently toss to coat them lightly. Carefully fold these floured peaches into the prepared muffin batter.
Using a spoon or scoop, divide the batter evenly among the prepared muffin cups. Fill each cup to about two-thirds full. Gently tap the muffin pan on your kitchen counter a few times to help the batter settle evenly in the cups.
Place the reserved 1 cup of diced peaches on top of the batter in each muffin cup, pressing a few pieces gently into the surface of each muffin. Remove the chilled crumb topping from the refrigerator. Using your hands, crumble chunks of the topping over the batter in each muffin cup, covering the top generously.
Carefully place the pan of muffins into the preheated 400-degree Fahrenheit oven. Bake for exactly 5 minutes at this temperature. Without opening the oven door or removing the muffins, reduce the oven temperature down to 375 degrees Fahrenheit. Continue baking for an additional 15 minutes. The muffins are done when a wooden toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before attempting to move them. After 5 minutes, carefully lift the muffins out of the pan and transfer them to a wire rack to cool completely.
While the muffins cool, prepare the glaze. In a small bowl, combine the powdered sugar, vanilla extract, and the starting amount of milk (1 to 2 tablespoons). Stir or whisk until a smooth, pourable glaze forms. If the glaze is too thick, add a tiny splash more milk. If it’s too thin, stir in a little more powdered sugar until you reach your desired consistency. Once the muffins are cool, drizzle the glaze generously over the tops. Enjoy!

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Freezing: Cooled, unglazed muffins can be wrapped individually or stored in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Peaches: If using fresh peaches, ensure they are ripe but still firm. For frozen, thaw completely and drain well to avoid excess moisture in the batter.

Glaze: The glaze is optional but adds an extra touch of sweetness. You can omit it for a less sweet muffin.

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 35g
Sodium: 150mg
Fat: 18g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg