I saved this recipe for a while, but today was the day. Soft, tender muffins enhanced by the flavor of peaches and blueberries. In truth, Sallly’s recipe did not include blueberries, and I had some, so why not?

Peach/Blueberry Streusel Muffins – Sally

INGREDIENTS
Crumb Topping
• 67g ( 1/3 c) light or dark brown sugar
• 15g (1 Tbl) granulated sugar
• 1/2 tsp ground cinnamon
• 56g ( ¼ ) unsalted butter, melted
• 84g ( 2/3 c) all-purpose flour
Muffins
• 219g (1 ¾ c all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground cinnamon
• 1/8 tsp ground allspice
• ½ tsp salt
• 113g ( ½ c) RT unsalted butter
• 100g ( ½ c) light or dark brown sugar
• 50g ( ¼ c) granulated sugar
• 2 large eggs, room temperature
• 120g ( ½ c) RT plain yogurt or sour cream
• 2 tsp pure vanilla extract
• 30ml (2 Tbl) RT milk
• ~300g (1 ½ c) peeled chopped peaches
• 100 g Blueberries
Vanilla Icing (Optional)
• 120g (1 c) confectioners’ sugar
• 45g (3 Tbl) heavy cream (or milk for a thinner consistency)
• ½ tsp pure vanilla extract

METHOD

1. Preheat oven to 425°F (218°C). Spray a 12 count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
3. Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
5. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
6. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
7. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
8. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes.
9. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
10. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
11. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

1. Muffins freeze well for up to 3 months. It’s best to freeze the muffins without the icing and add the icing after thawing and before serving. (Freezing them with the icing on is completely fine, but the muffins taste better with fresh icing.) Thaw muffins in the refrigerator or at room temperature before icing/serving.
2. You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. The same amount of unsweetened applesauce or mashed banana may also be used if needed.
3. You can use any milk, dairy or nondairy.
4. Frozen Peaches: You can use chopped frozen peaches—do not thaw. Extend total bake time by 1–2 minutes.
5. Jumbo Muffin Pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30. Makes about 6.
6. Mini Muffin Pan: 350°F for 12–14 minutes. Makes about 36–40.