Ingredients
2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
24 oz canned peaches, peeled and drained
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons cinnamon
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/4 cup flour (for streusel topping)
Instructions
Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners.
In a small bowl, combine 1/4 cup flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/2 cup cold butter. Use your fingers to rub the butter into the dry ingredients until crumbly. Set aside.
Whisk 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons cinnamon in a large bowl.
In a separate bowl, mix 1 cup milk, 1 large egg, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
Fold wet ingredients into dry ingredients with a spatula until just combined. Gently stir in 24 oz drained peaches to the batter, being careful not to overmix. The batter will appear slightly lumpy when done.
Spoon batter into prepared muffin cups, filling 2/3 full. Top with a generous amount of crumbled streusel.
Bake for 20 minutes, or until golden and a toothpick inserted comes out clean. Cool completely in the pan before serving.
Notes
Substitute 2 cups whole wheat flour for a nuttier flavor
Use coconut sugar as a sweetener for a richer taste
For high-sodium diets, reduce or omit added salt
Almond milk or oat milk works for vegan adaptation
Add streusel just before baking for maximum flaky texture
Stashed in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg