Peach Streusel Muffins

Have you had peaches this year? They are SO GOOD. So far, I'm doing a great job at eating them all before they're over ripe, but I often have eyes that are bigger than my stomach when it comes to buying produce. That's when a recipe like this comes in handy! 

These muffins just scream summer. (Well they would if they could scream.) They are a decadent start to the day, or a great coffee break addition. I made them to celebrate a colleague's birthday, and they were a huge hit.

These muffins not only have peaches IN the batter, but you save some out and top each muffin with more peaches! 

Then every muffin gets a handful of streusel, and we all know that streusel makes everything better. 

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But we're not done yet - after these beauties bake, they are covered in a delicious glaze! It doesn't get much better than this. (I always put paper towels under my baking racks when putting glaze on muffins - easy clean up!)

Get yourself some peaches - and buy plenty - so you can eat some and use some for these muffins. You will be glad you did.

Peach Streusel Muffins

Muffins:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2  eggs 
1 cup sugar
1 cup Greek yogurt
1/2 cup oil
1 tsp. vanilla extract
2 and 1/3 cups peeled, chopped peaches, divided 
1–2 Tbsp. flour

Streusel:

1 cup all-purpose flour

1/4 cup sugar

1/4 cup brown sugar

3/4 tsp. cinnamon (or more to taste)

6 Tbsp. butter, melted

Glaze:
1 cup powdered sugar
1–2 Tbsp. milk
1/4 tsp. vanilla

For the streusel, in a small bowl, whisk together flour, sugar, brown sugar and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

For the muffins, in large bowl stir together flour, baking powder and salt. In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla. Fold wet ingredients into dry ingredients and whisk everything together.

Reserve 1 cup of peaches for topping. Place remaining peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter. Spoon batter into paper lined muffin tins, filling 2/3 of each cup. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.

Bake 5 minutes at 400 F degrees, then lower the oven temperature to 375 F degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

For the glaze stir together powdered sugar, vanilla and milk. Adjust the sugar and/or milk to achieve your desired consistency. Drizzle over muffins.