Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A peach macadamia nut muffin in an unwrapped muffin liner, with more muffins in the background.

Peach Macadamia Nut Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

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

  1. 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.
  2. Peel and dice the peaches into small pieces, about the size of a dime. Set aside.
  3. Combine the dry ingredients in a mixing bowl. Set aside
  4. 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.
  5. 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.
  6. 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.
  7. 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