Peach Muffins With Streusel Crumble and Vanilla Glaze

I have a long list of requirements for a peach muffin to be called perfect, but I can assure you that these peach muffins meet all of them. They are tender, fruity, and absolutely delicious!

A good muffin is soft and cake-like, yet can still hold together big chunks of fruit. It has a soft crumb structure and a tall dome that gets slightly crunchy thanks to a streusel topping. A great muffin is all of these things, plus full of chopped Harry & David Oregold Peaches!

The addition of sour cream in the batter makes these muffins soft and tender. You can substitute with whole milk yogurt, but stay away from Greek yogurt or fat-free yogurt. The fat from the sour cream and whole milk yogurt contributes to the muffins' flavor.

I want the peach flavor to really shine through in my desserts, so I have a light hand with the cinnamon and spices in this muffin recipe. Use a very small amount of almond extract to heighten the flavor of the peaches in the batter because, believe it or not, peaches and almonds are actually related; they're in the same stone fruit Prunus family. (Huh, right?)

A creamy vanilla glaze drizzled over crunchy cinnamon streusel on top of a delicate peach muffin is what summer dreams are made of. Serve them for a breakfast treat or a sweet afternoon snack.