Fresh peaches sweeten up the morning with these peach crumb muffins.

With a streusel topping, a simple glaze and loads of fresh summer produce inside, these muffins are a great way to celebrate breakfasts this summer.

Peach Crumb Muffins

Peach crumb muffins are the answer to “What’s for breakfast?” (Kate Wood / Wood and Spoon)

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 12

Ingredients

For the streusel:

⅔ cup (85 gm) flour
2 tablespoons brown sugar
1½ tablespoons sugar
¼ teaspoon baking powder
Pinch of salt
¼ cup (55 gm) unsalted butter, melted

For the muffins:

½ cup (110 gm) unsalted butter, melted and slightly cooled
1¼ cup (250 gm) sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
2 cups (260 gm) flour
2¼ teaspoon baking powder
½ teaspoon salt
½ cup (120 ml) milk, room temperature
2 cups (280 gm) small diced peaches

For the glaze (optional):

½ cup (60 gm) confectioner’s sugar
2 tablespoons sour cream
1½ teaspoons of milk

Add a teaspoon of cinnamon, substitute fresh berries or nectarines, or top the whole thing with sweet, sugared nuts. (Kate Wood / Wood and Spoon)

Instructions

To make the streusel:

1. Combine the flour, brown sugar, sugar, baking powder and salt in a medium-sized bowl.
2. Stir in the butter until clumps form.
3. Set aside while you make your muffins.

To make the muffins:

1. Preheat the oven to 400 degrees and move one rack to the upper third of the oven, leaving enough room for the muffin pan up top.
2. Line a 12-compartment muffin tin with liners and set aside.
3. In a large bowl, stir the butter and sugar until well combined.
4. Add the eggs, one at a time, stirring after each addition.
5. Add the vanilla and lemon zest, stirring until combined.
6. In a separate, smaller bowl, combine the flour, baking powder and salt.
7. Add half of the dry ingredients to the butter and egg mixture, stirring until combined.
8. Add the milk, stir and then add the remaining dry ingredients. Stir to combine.
9. Fold in the peaches, being careful not to overwork the batter.
10. Divide the muffin batter among the 12 muffin liners. Depending on your liners, you may have a hair too much batter. Just fill as much as you feel comfortable; they will be full.
11. Divide the streusel among the 12 muffins, sprinkling on top.
12. Put the muffin pan on the top rack and immediately decrease the heat to 375 degrees. Bake at this temperature for 10 minutes, then decrease the heat to 350 degrees and bake for an additional 22-25 minutes, or until the muffins are set and a toothpick inserted comes out clean. The muffins should be starting to bronze around the edges.
13. Allow to cool slightly before topping with the glaze.

To make the glaze:

1. Whisk together all three ingredients.
2. Drizzle over top of slightly cooled muffins.