Peach and Pecan Streusel Muffins

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I have been out of school now for over 25 years but I still get that funny feeling this time of year. Labour Day doesn’t mean back to school for me anymore, but it still feels like a transition time; a time to get organized and back into routine after the long, lazy days of summer, I guess.

Delicious fresh peach and pecan streusel muffins, perfectly made with fresh Summer peaches.

I dream of the day when I won’t have to deal with rushed school-day mornings and school lunches. I’m almost there … just 4 years to go! Muffins have always been one of those things that seems to go hand-in-hand with school days. They freeze beautifully and are great to grab and heat up on a rushed morning or to throw into a lunch bag or for an after-school snack to hold them over until dinner.

The peaches this year have been great and the season seems to get longer and longer each year. At under $3 a basket, I just can’t seem to resist picking up a basket every time I go to the grocery store. So needless to say, beyond just eating them out of hand, I’ve made a lot of peach things the past little while. I guess I was bound to get around to peach muffins sooner or later.

These muffins were a big hit, especially warm from the oven. And while they’re probably not the prettiest muffins on the block, they might well be one of the tastiest! They are light, nutty and fruity with a crunchy streusel topping. They are the perfect use for a couple of peaches!

peach muffin

Peach Pecan Streusel Muffins
Prep time
Cook time
Total time
These muffins are light, fruity, nutty and flavourful with a wonderful crunchy topping. To quickly toast the pecans for the topping, chop pecans, spread on a plate and microwave in 30 second intervals, stirring well in between, until fragrant. If you don't have buttermilk on hand, you can sour 1/2 cup of regular milk with 1 1/2 tsp. of lemon juice or cream of tartar and let stand for about 10 minutes. Walnuts or almonds can be substituted for pecans, if you like.
Recipe type: Muffins
Serves: 12

  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 2 Tbsp. brown sugar
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • Pinch salt
  • 1/4 cup roughly chopped toasted pecans
  • 1/4 cup butter, melted

  • For the Muffins:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely chopped pecans
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1/4 cup butter, melted
  • 1/2 cup buttermilk
  • 2 cups diced peaches (approximately 2 med-sized peaches)
  1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or lightly grease. Set aside.
  2. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Add the melted butter and mix with a fork until evenly moistened (mixture should be chunky).
  3. For the Muffins: Prepare the peaches and set aside. In a medium bowl, whisk together the flour, pecans, baking powder, baking soda, cinnamon and salt. Set aside.
  4. In separate large bowl, combine the egg and sugar and whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter. Add the buttermilk and whisk until combined.
  5. Fold the flour mixture into the wet ingredients, just until combined (do not over-mix). Fold the peaches gently into the batter.
  6. Divide the batter between the prepared muffin cups (will come almost up to top) and top with streusel. Bake in the centre of the oven until light golden and a toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely.


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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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