fresh peach streusel muffins

I’m not sure what it is about back-to-school season that turns me into some kind of Betty Crocker / Martha Stewart home-making type. But it’s undeniable. I’m cleaning, organizing, and baking like a maniac. Maybe it’s the promise of the routine that back-to-school brings, but I’m a nesting machine these days. Other perks of back-to-school? Less Kidz Bop on the radio, a playroom that’s not perpetually bombed out, and the end of  the frustration-inducing moans of “I’m bored”.

I’ve talked before about how great the peaches are where we live, in York County, SC. I couldn’t let the season pass without posting at least one recipe, so today I bring you these peach streusel muffins.

Peach Streusel Muffins

Makes about 16 large muffins

fresh peach streusel muffins


3 eggs
1 cup sour cream
1 1/2 tsp. vanilla extract
1 3/4 cup flour
1 tsp cinnamon
1 cup sugar

2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

3 peaches, peeled and chopped into medium sized pieces

Crumb Topping:
1 cup flour
2/3 cup sugar
1/2 cup butter
1/2 tsp cinnamon


Preheat oven to 350 degrees.

First, make crumb topping. Mix flour and sugar, and then add butter, mixing until crumbly. Put in freezer while you make the cake. (This is an important step so that the crumbles maintain some shape while they bake).

Beat eggs, vanilla and sour cream in a medium bowl; set aside. In a larger bowl, mix all the dry cake ingredients. Slowly incorporate wet ingredients into dry ingredients.

Prepare your muffin tins.

Pour batter into muffin tin (about half-way full). Sprinkle chopped peaches evenly on top. Be generous!

fresh peach streusel muffins

Scatter chilled crumb topping on top of peaches.

fresh peach streusel muffins

Bake for 22-25 minutes. You’ll know it’s done when a toothpick comes out clean.

fresh peach streusel muffins