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Classic Bakery-Style Peach Muffins with Cream Cheese Streusel

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Tender, crumbly peach muffins topped with a tangy, buttery cream cheese streusel. Perfect for breakfast or brunch, these muffins combine juicy peaches with a rich, melt-in-your-mouth topping.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (unbleached preferred)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 tsp vanilla extract
  • 1 1/2 cups (about 2 medium) fresh peaches, peeled and diced (or thawed frozen peaches, drained)
  • For the Cream Cheese Streusel:
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (70g) light brown sugar, packed
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, beat the softened cream cheese until smooth. Add flour, brown sugar, cold cubed butter, and cinnamon. Use a mixer or pastry cutter to combine until mixture resembles coarse crumbs. Refrigerate while making the batter.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  4. Combine wet ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla extract until smooth.
  5. Fold wet into dry: Pour wet ingredients into dry ingredients and gently fold with a spatula. Do not overmix; batter should be slightly lumpy.
  6. Add peaches: Gently fold in diced peaches, distributing evenly but keeping batter light.
  7. Fill muffin cups: Spoon batter into prepared muffin tin, filling each about 3/4 full. Generously sprinkle cream cheese streusel topping over each muffin, pressing lightly to adhere.
  8. Bake: Place in oven and bake for 18-22 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and butter for smoother batter. Pat peaches dry if very juicy to avoid soggy muffins. Chill streusel before baking to maintain crumbly texture. Fresh or thawed peaches work best. Streusel can be made a day ahead and refrigerated.

Nutrition

Keywords: peach muffins, cream cheese streusel, breakfast muffins, bakery style muffins, easy peach recipe, brunch muffins

Find it online: https://milaspoon.com/classic-bakery-style-peach-muffins-with-cream-cheese-streusel-recipe-easy-and-perfect-for-breakfast/