Description
Portion-sized Southern summer comfort, these buttery muffins feature juicy peaches in a custardy crumb and cinnamon-sugar streusel topping. A perfect handheld dessert ready in 20 minutes with pantry staples.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup whole milk
2 cups peeled, diced ripe peaches (fresh or canned, no syrup)
1/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
Pinch of salt
Instructions
Preheat oven to 375°F (190°C) and line muffin tin with paper liners
Whisk flour, granulated sugar, and cinnamon for base batter
In separate bowl, mix melted butter, eggs, and milk; combine wet and dry ingredients
Fold in diced peaches
Divide batter among muffin cups, filling 3/4 full
Make streusel: mix brown sugar, cornstarch, remaining cinnamon, and softened butter until crumbly; sprinkle over each muffin
Bake 20-25 minutes until golden and toothpick inserted near center is clean
Notes
Use fresh peaches if in season; canned work well too
Make-ahead: freeze unbaked muffins for 2 months
Add 1/2 tsp vanilla extract for extra warmth if desired
For extra crunch: sprinkle coarse sugar on streusel before baking
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg