Peach season is here! Penny had the idea to bake peach cupcakes. I was thinking more along the lines of a cobbler. So we agreed on these Peach Streusel Muffins.
The muffins are super moist and the cinnamon sugar crumble is a perfect match for the peaches. Top it off with a vanilla glaze and you have a satisfying summer breakfast or tea time treat. We also added nutmeg and some fresh garden basil to our streusel.
Between the crumble topping, muffin batter and vanilla glaze this was one of the more involved bakes we’ve done together. But with some prep on my part, Penny stayed involved through the end. Here’s what we did.
Baking tips by age
2-4 years: Measure out the ingredients for the muffin batter in small bowls. If you have kid safe knives, your little baker might help dice the peaches that you’ve sliced. If not, go ahead and cut up the peaches ahead of time. At this age I would mix up the streusel before your little baker gets involved. Aside from the usual combining and mixing, they can help scoop batter into the tins and place the crumble topping. Using a pastry bag and small pipping tip makes drizzling the glaze less messy and more fun.
5-7 years: If you have kid safe knives, let them cut the peaches while you prep ingredients. Once you’ve melted and cooled the butter, they might try adding the ingredients to the crumble on their own. Aside from combining and mixing ingredients, they can practice cracking the eggs in a separate bowl. Finish it off by filling the muffin tins, placing the crumble topping and, Penny’s favorite part, “decorating” the muffins using a pastry bag.
how we baked it
These muffins go perfectly well with a cup of tea. Penny has been on a kick with peppermint tea since the holidays and I enjoy my earl grey. Let us know what you think!
Bugs and kisses,
June Bug Bakers
Peach Streusel Muffins
Cook time: 1 hour (25 minutes active)
1 dozen muffins. Recipe adapted slightly from Sally’s Baking Addiction
1/3 cup brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fresh basil
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1/2 cup unsalted butter, room temperature
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup yogurt
2 teaspoons pure vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon salt
3 tablespoons milk
1 and 1/2 cups chopped peaches (3 peaches) You can use chopped frozen peaches do not thaw.
1 cup confectioners’ sugar
3 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
- Make the streusel topping. Combine sugars, cinnamon, nutmeg, and melted butter. Gradually stir in flour using a rubber spatula. Stir in chopped basil. Set aside.
- Preheat oven to 425 F (218 C). Spray muffin pan with nonstick spray and set aside.
- Make the muffin batter. In a medium bowl beat the butter on high until smooth and creamy. About 1 minute.
- Add both sugars and beat until creamed. About 2 minutes.
- Add eggs, yogurt, and vanilla extract and beat on medium speed for 1 minute to incorporate and then beat on high until the mixture is a uniform texture. Scraping down the sides of the bowl as needed.
- In a large bowl, combine dry ingredients including flour, baking soda, baking powder, cinnamon, all-spice, and salt.
- Pour wet ingredients into dry ingredients and slowly mix.
- Add the milk and gently whisk until combined and few lumps remain.
- Fold in the peaches with a wooden spoon or spatula.
- Spoon muffin batter into tin, filling each to the top.
- Press a handful of crumb topping on each muffin.
- Bake for 5 minutes at 425 F (218 C) then lower the oven temperature to 350 F (177 C) and continue to bake for 15 -20 more minutes or until a toothpick comes out clean.
- While muffins are baking make the glaze by whisking all ingredients together.
- Drizzle over warm muffins.