Peach Streusel Muffins

21 Muffins
44 min

Peaches are one of my favorite fruits, and these muffins are a great way to use fresh peaches—you don't even need to peel them if you don't want to, and that saves time! And if you don't have any fresh peaches on hand, you can substitute drained canned peaches instead!

So these muffins have chopped peaches in the batter and if that isn't yummy enough, they're also topped with a brown sugar-pecan streusel topping! Serve them for breakfast, brunch, or an afternoon snack. Since this recipe makes quite a few muffins, 20 to 21, you can freeze some of them for later or share with friends! 

Recipe details
  • 21  Muffins
  • Prep time: 20 Minutes Cook time: 24 Minutes Total time: 44 min
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  • 1 1/4 cups canola oil
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 3 cups all-purpose unbleached flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking
  • 1 teaspoon salt
  • 2 1/4 cups finely chopped fresh peaches, peeled or unpeeled (or you can use drained canned peaches)
  • 2/3 cup brown sugar, well-packed
  • 2/3 cup unbleached flour
  • 1 teaspoon cinnamon
  • 3 Tablespoons cold butter, cut into small pieces
  • 2/3 cup chopped pecans
For the batter:
Preheat oven to 375˚F. Line two muffin pans with 20 to 21 cupcake liners; set aside.
In large bowl, mix the canola oil, eggs, vanilla, and sugar until well blended. In medium bowl, mix the flour, cinnamon, baking soda, and salt.
Add the flour mixture to the oil mixture and mix until all ingredients are blended together (but don’t overmix). The batter will be very thick!
Fold in the peaches, stirring to distribute evenly in batter (the juicy chopped peaches will help thin out your batter a little).
Spoon batter into your prepared muffins cups, filling cups about 3/4 full, and top each muffin with about 1 Tablespoon of the Pecan Streusel Topping.
Bake at 375˚F for 22 to 24 minutes, or until a toothpick inserted in center of muffin comes out clean. Let muffins cool in pan about 5 minutes, then cool completely on wire rack.
For the streusel topping:
In medium size bowl, blend together the brown sugar, flour, and cinnamon.
Add in the cold butter, cutting into flour mixture with a fork until mixture is crumbly.
Add in chopped pecans and blend all ingredients together.
NOTE: You may have about 2/3 to 3/4 cup of streusel left over; I always prefer to have too much than too little in case I want to use more! You can save the extra streusel to use on something else!
NancyC |
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  • C Maxey C Maxey on Oct 14, 2021

    Great recipe . I reduced the sugar by 20% I used 1/2 oil 1/2 butternut squash for the rest of the oil. Added equal amount of almond extract to vanilla extract. Used chopped almonds. Great texture. I justed happened to have some butternut squash open. I often sub applesauce or banana or squash for half the oil . works well to cut calories.

  • Run11225662 Run11225662 on Oct 22, 2022

    In the ingredients it calls for 1 teaspoon baking

    the directions list it as baking soda just thought you might want to correct the ingredient list. Plan on making these tomorrow!