These peach muffins are probably the best muffins, any kind of muffin, I have ever made. And the first batch was so good I went ahead and whipped up a few more batches and baked 4 dozen that day so I could freeze them. Best. Decision. Everrrr!
I used fresh peaches because I love my Grand Junction peaches, but I think you will be just fine using canned, or previously frozen since the peach season has just ended. Be sure you check out my peach pie recipe with homemade crust too!
Peach Muffins with Streusel Topping
Ingredients:
- 1 1/2 c. flour
- 1/2 c. sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c. melted butter
- 1/4 c. milk (I used coconut milk)
- 1 egg
- 2 medium peaches peeled and diced OR 1 c.
Topping Ingredients:
- 1/3 c. packed brown sugar
- 1/4 c. flour
- 1 tsp ground cinnamon
- 2 tsp melted butter
Directions:
Preheat oven to 400°. Line muffin tin with paper cups, or grease pan.
Prepare topping by combining all topping ingredients and stirring until crumbly. Set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In a small bowl, mix butter, milk and egg until well blended. Pour into flour mixture and stir until just moistened.
Fold in peaches.
Spoon into muffin cups and top with streusel topping. Bake for 20-25 minutes or until the they pass the toothpick test.
PS Just looking at this last photo with the chunks of peaches peeking through makes my mouth water!! 
{ 2 comments… read them below or add one }
When do you add the streusel topping?
Thank you! I revised the instructions. You add it after you put the muffin mix into the muffin cups/tin.