Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup packed Light Brown Sugar (for streusel)
  • 1/2 teaspoon Ground Cinnamon (for streusel)
  • 3 tablespoons Unsalted Butter, chilled and diced (for streusel)
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk, room temperature
  • 1/4 cup Neutral Oil (Canola, Sunflower, or Vegetable)
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Diced Peaches (fresh or frozen)

Instructions:

  1. Whisk together the 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Using your fingertips or a pastry blender, cut the cold, diced butter into the dry mixture until crumbly and resembling coarse sand or small peas. Place the streusel in the fridge to chill while preparing the batter.
  2. Preheat the oven to 425°F (220°C). Line the standard 12-cup muffin tin with paper liners.
  3. In the large bowl, whisk together the measured flour (1 3/4 cups), granulated sugar, baking powder, baking soda, and salt. Ensure the leavening agents are fully distributed.
  4. In a separate medium bowl, whisk the eggs lightly. Add the buttermilk, oil, and vanilla extract. Whisk until fully combined.
  5. Pour the wet ingredients into the dry ingredients bowl. Using a rubber spatula, gently fold them together until just combined. A few streaks of flour remaining are fine; do not overmix, as this will result in tough muffins.
  6. Gently fold the diced peaches (fresh or frozen) into the batter until evenly distributed.
  7. Use an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
  8. Retrieve the chilled streusel and sprinkle generously over the top of each muffin. Press lightly so the topping adheres to the batter.
  9. Place the tin in the preheated 425°F (220°C) oven for exactly 5 minutes. This high heat activates the leavening quickly to create a domed top.
  10. Keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and bake for an additional 15–17 minutes, or until a skewer inserted into the center comes out clean and the streusel is golden brown.
  11. Remove the tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.