These are my peaches and cream streusel muffins and they are to die for! These muffins are not only topped with a gorgeous and shiny slice of macerated peach, it’s filled with peachy chunks throughout the fluffy sponge. It’s then topped with an indulgent scoop of vanilla cream and covered in a buttery and crunch streusel skirt.
I love anything stone fruit, so this combination in a muffin felt natural. Everything goes so well with each other and it goes perfectly with a side of coffee or tea! If you try this recipe out, let me know what you think in the comments!
Yield: 9 Muffins
INGREDIENTS:
MACERATED PEACH-
- 1-2 Fresh Peaches
- 1/3 Lemon
- 1tbsp Caster or Granulated Sugar
- 1/2tsp Vanilla Bean Paste
STREUSEL-
- 50g Plain/AP Flour
- 50g Granulated or Caster Sugar
- Pinch of Salt
- 20g Unsalted Butter, cold
BATTER-
- 160g Granulated or Caster Sugar
- 1 Large Egg
- 100ml Milk (or any milk alternative [I love it with oat or soy milk])
- 80ml Vegetable Oil
- 1tsp Vanilla Extract
- 190g Plain/AP Flour
- 2tsp Baking Powder
- 1/2tsp Salt
- 150-200g Canned Peaches
CREAM-
- 250ml Double or Heavy Cream
- 2tbsp Powdered Sugar
- 1-2tsp Vanilla Bean Paste
STEPS:
PREP-
- Line a cupcake/muffin tin with 12 muffin liners.
- Preheat the oven to 190°C.
MACERATED PEACHES-
- Wash and gently rub the peach to remove any fluff on its surface.
- Cut the peaches into 9-10 segments.
- Place them into a bowl and add sugar and vanilla.
- Squeeze the juice of 1/3 of a lemon all over the peaches, then gently mix everything until the sugar has mostly dissolved into the juices and the vanilla beans are evenly dispersed.
- Leave this in the fridge to chill while we make the muffins.
STREUSEL-
- Combine flour, sugar, and salt in a shallow bowl.
- Cut the cold butter into small cubes and add it to the dry mix.
- Rub the butter into the dry mix using your fingers until a crumb forms. To check if the streusel is the correct consistency, squeeze and compress the mixture into a big clump. It should be able to hold itself together, but when you press on it with 1 finger, it will shatter into small crumbly chunks.
- Place it into the fridge to keep cold while we prep the batter.
BATTER & MUFFIN-
- Drain the canned peaches from their juice then cut them into bite-size cubes and set them aside.
- In a large bowl, whisk together egg, oil, milk, and vanilla extract until smooth.
- Add flour, baking powder, and salt. Whisk until just combined.
- Add the cubed peaches and fold it through the batter with a spatula.
- Scoop the muffin batter into 9 liners. Aim to fill each liner 2/3 – 3/4 of the way full.
- Take the streusel from the fridge, and add 1/3-1/2 of it to the 3 empty liners. aim to fill each liner 1/2 way up so that it’s not too full. Sprinkle the rest of the streusel over the muffin tops and gently press the crumb into the batter so it’s secure.
- Pop them into the preheated oven and bake at 190°C for 20-25min. When they are done, the tops should be golden and a toothpick should come out clean.
- The streusel in the empty liners should be golden and crispy. They might be slightly stuck to each other, just use a fork to break it apart and it should turn back into a crumb form. Leave it to cool in a shallow bowl.
- Leave the muffins to cool completely on a wire rack before moving on to the next steps.
CREAM & ASSEMBLING-
- In a large bowl, combine cream, vanilla, and powdered sugar. Whip it up using an electronic mixer until it reaches medium-stiff peaks.
- Scoop a spoonful of cream onto the muffins, then dip the sides of the cream into the loose streusel.
- Place a macerated peach slice on the center of the cream!
- Enjoy these Peaches and Cream Muffins!!!
TIPS:
- EAT IT FRESH!
- Because this recipe uses fresh peaches and whipped cream, I suggest eating it fresh. This way the cream and peaches are in their peak condition and the streusel will be extra crunchy.
- KEEP IT FOR LATER…
- If you cannot finish it, here is how you can store it. Keep the muffins, cream, streusel, and peaches separately stored. The muffins and streusel can stay at room temp while everything else should be kept in the fridge. To prevent dehydration or things going stale, keep them in an air-tight container or a ziplock bag. When you want a muffin, do a quick assembly and enjoy!
