Description
These peach macadamia nut muffins are packed with juicy peaches and crunchy nuts, and topped with a buttery streusel. They’re quick and easy, perfect for baking when fresh peaches are in season!
Ingredients
For the Streusel
- 5 tablespoons (70g) Unsalted butter, melted
- ½ cup (95g) Granulated sugar
- ¾ cup (90g) All-purpose flour
- ½ teaspoon Ground cinnamon
For the Muffins
- 2 large or 3 medium peaches, diced (about 1 heaping cup).
- 2 ½ cups (300g) All-purpose flour
- 2 ½ teaspoons (10g) Baking powder
- 1 teaspoon (4g) Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
- ½ cup (95g) Granulated sugar
- ¼ cup (56g) Light brown sugar
- 2 Large eggs, at room temperature
- ¼ cup (59ml) Vegetable oil
- 2 tablespoons (28g) Unsalted butter, melted
- 1 cup (236ml) Buttermilk, at room temperature
- 1/3 cup (64g) Full-fat sour cream, at room temperature
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup Dry roasted macadamia nuts, finely chopped
Instructions
- Prepare the streusel by combining the melted butter with the dry ingredients until well combined. Set the streusel aside to allow the dry ingredients to absorb into the butter.
- Peel and dice the peaches into small pieces, about the size of a dime. Set aside.
- Combine the dry ingredients in a mixing bowl. Set aside
- In a separate, large mixing bowl, beat the eggs until fluffy then add oil, butter, buttermilk, vanilla, and sour cream and beat until well combined.
- Slowly add the dry ingredients to the wet, and beat just until the flour starts to incorporate. Fold in the peaches and nuts in with a spatula and finish mixing the batter by hand. Rest the batter for 20 minutes, cover with plastic wrap.
- Preheat the oven to 375°F. Line a 12-cup muffin pan with 6 paper liners, altering them with an empty space in between. Use a large cookie scoop to fill muffin liners to the very top. Top each muffin with streusel.
- Bake both trays in the middle rack of the oven for 16-20 minutes. Test the muffins for doneness by inserting a toothpick into the center of the muffins. If the toothpick is clean, the muffins are done. Cool prior to serving.
Notes
- Nuts: Macadamia nuts can be swapped out for any other variety or left out altogether.
- Peaches. Peaches should be chopped to a dime size or smaller.
- Buttermilk. If you don’t have buttermilk, I suggest this homemade option using 1 tablespoon of distilled white vinegar or lemon juice combined with the milk (replace 1 tbsp of milk with either the lemon juice or vinegar).
- Room temperature ingredients: While you’re waiting for the ingredients to come to room temperature, you can prepare the streusel and line the pans
- Streusel. If you want to skip the streusel all together, I recommend using a coarse sparkling sugar topping.
Storing
- Storing: Muffins are at their freshest within 2 days of baking. Let the muffins cool completely and then store the muffins airtight at room temperature. I like to line the bottom of the container with a paper towel to help absorb any excess moisture.
- Freezing. Baked muffins can be frozen in an airtight, freezer-safe container. Thaw to room temperature prior to eating. Freeze in a single layer for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 395
- Sugar: 24.8 g
- Sodium: 242.2 mg
- Fat: 18.6 g
- Carbohydrates: 52.7 g
- Fiber: 2 g
- Protein: 6.1 g
- Cholesterol: 54.8 mg