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Peaches and Cream Muffins with Streusel Crumble

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 12-14


  • Muffin pan
  • Paper muffin wrappers


For the streusel

  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • ¼ cup flour

For the muffins

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter (melted)
  • 1 cup sour cream (or full-fat plain yogurt)
  • 2 large eggs (beaten)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ¼ cups peeled and diced Harry & David Oregold Peaches (about 2 peaches)
  • 1 Oregold Peach (thinly sliced for top of muffins)

For the glaze

  • ¾ cup of powdered sugar
  • 1-2 tablespoons heavy cream
  • teaspoon vanilla extract


  • Preheat the oven to 400° F. Line 12 cups in a muffin pan with paper liners.

Prepare the streusel

  • In a small bowl, combine the melted butter, sugar, cinnamon, salt, and flour. Stir until homogenous, then set aside.

Make the muffins

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
  • In a medium bowl, whisk together the melted butter, sour cream, beaten eggs, vanilla, and almond extract.
  • Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. When everything is almost combined, but you can still see some bits of flour, stir in the diced peaches.
  • Scoop out the batter into the prepared muffin tin. You might have extra batter to make 1-2 more muffins.
  • Dollop the streusel mixture on top of each muffin top, and then top with a peach slice, if desired.
  • Bake for 18-22 minutes or until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Note that if you stick the toothpick into a peach chunk, it will appear the muffin is still raw, so poke it in a few places.
  • Let the muffins cool on a wire rack for about 10 minutes.

For the glaze

  • While the muffins cool, whisk together all of the glaze ingredients. Drizzle the glaze evenly over the muffins, and serve.


Leftover muffins will keep in an airtight container in the fridge for 2 days.
Course: Breakfast
Cuisine: American
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