Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 2 tbsp Unsalted Butter, chilled and diced (for streusel)
  • 2 cups All-Purpose Flour (for muffin base)
  • 3/4 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 cup Whole Milk (or Buttermilk), room temperature
  • 2 Large Eggs, room temperature
  • 1/2 cup Neutral Oil (e.g., Rapeseed or Canola)
  • 2 tsp Vanilla Bean Paste
  • 5 cups Peaches, diced (fresh or lightly drained frozen)

Instructions:

  1. Prepare the Oven and Streusel: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold, diced butter using fingertips or a pastry cutter until the mixture resembles coarse sand. Set aside in the fridge.
  2. Combine Dry and Wet Ingredients: In the first large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt. Create a well in the centre. In the second large bowl, whisk the milk, eggs, oil, and vanilla paste until homogenous. Pour the wet ingredients into the well of the dry ingredients and mix only until just combined; do not overmix.
  3. Fold and Scoop: Gently fold the diced peaches into the batter until evenly distributed. Fill the prepared muffin liners evenly (about 3/4 full). Retrieve the streusel from the fridge and sprinkle generously over the top of each muffin.
  4. Bake and Cool: Place the tin into the preheated 425°F (220°C) oven and bake for exactly 5 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 17–20 minutes, or until a skewer inserted into the centre comes out clean. Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.