Peach Streusel Muffins

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Step 1

Prep the pan & oven: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners, then set aside.

Step 2

Make the crumb topping: In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add the flour and gently mix with a fork until crumbs form (do not over-mix into a paste). Set aside.

Step 3

Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.

Step 4

Mix wet ingredients & batter: In a large bowl using a mixer, beat the butter and both sugars on high speed for about 2 minutes until smooth and creamy. Add eggs, yogurt (or sour cream), and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed until combined (it may look slightly curdled). With the mixer on low, add the dry ingredients and milk until no flour pockets remain. Gently fold in the chopped peaches.

Step 5

Fill the muffin pan: Spoon the batter evenly into each cup or liner, filling each all the way to the top. Top each with crumb topping, pressing down gently so it sticks.

Step 6

Bake & cool: Bake for 5 minutes at 425°F (218°C). Then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16–19 minutes (21–24 minutes total bake time) until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Let cool for at least 15 minutes before unwrapping and eating.

Step 7

Make the icing: Whisk all icing ingredients together and drizzle over warm or cooled muffins.