Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 2 cups ripe peaches, chopped
For the Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- In a small bowl, combine ½ cup flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or forks to blend until the mixture resembles coarse crumbs. Set aside.
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, vanilla, and sour cream until smooth. Pour wet ingredients into dry ingredients and gently fold until just combined. Fold in chopped peaches.
- Divide batter evenly among muffin cups, filling about 2/3 full. Sprinkle streusel topping generously over each muffin.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ripe peaches yield the best flavor, but frozen or canned peaches can be used—drain excess moisture before adding.
- Do not overmix the batter to keep muffins light and fluffy.
- Adjust baking time for different muffin tin sizes or oven variations.
- For extra flavor, consider adding chopped nuts or shredded coconut to the batter.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg