A Peachy Breakfast

Here it is. Another peach recipe. I told you it was coming. And there are more to come.

I can’t help it, really. Peaches are so darn good!

Today’s recipe is a twist off of my Strawberry Streusel Muffins (Which by the way I forgot to include eggs in the recipe! Whoops!). These muffins were so delicious the first time, I knew they would make an excellent peach muffin. I mean peaches and cinnamon? It doesn’t really get much better than that.

Between the peaches, cinnamon, and buttery topping, these muffins will have your whole house smelling like a bakery. I am usually fairly patient while things are baking in the oven, but I seriously couldn’t leave the oven’s side. Once these babies were out, I let them cool….lies, I think I might have burned my fingers plucking one out of the muffin tin to give it a taste.


The crunch of the cinnamony streusel, the fluffy muffin, the sweet pockets of peaches. Pure deliciousness.

These muffins would make the perfect Sunday morning breakfast. The smell of these baking will pull any sleepyhead out of bed. So what are you waiting for? Go grab some peaches and have a great weekend!

Peach Struesel Muffins
Makes about 8 large or 18 regular muffins
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour, plus 2 TBS
1/2 cup milk
2 cups peaches, chopped
Streusel Topping
1/4 cup butter, melted
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1/2 cup flour

Preheat oven to 375 degrees.

For the muffins…
Combine butter and sugar (for muffins) in a large bowl. Add eggs and vanilla until combined.
In a separate bowl mix 2 cups flour, salt, and baking powder.
Add milk and flour mixture, alternately, to the muffin batter.
Toss the peaches with 2 TBS flour, then gently fold into muffin mixture.
Fill muffin tins.

For the streusel…
Combine all ingredients in a bowl with a fork until crumbly. Sprinkle (generously!) over muffin batter.

For the baking…
Bake until a toothpick comes out clean…about 16 minutes for regular muffins and 20 minutes for large muffins.

Store in the fridge.

Helpful peachy hint: To easily remove skin off of peaches you can bring a large pot of water to a simmer/low boil. Drop a few peaches in at a time and set the timer for one minute. Remove peaches, let cool enough to handle. Gently pull away peach skin. Ta-da! Easily peeled peaches.

What’s your favorite kind of muffin?

Today’s Workout
legs cardio

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5 Responses to A Peachy Breakfast

  1. Grace August 16, 2013 at 10:15 am #

    your pictures are amazing! what camera/phone do you use to take them?

    • sneaksandsweets9 August 16, 2013 at 11:14 am #

      Thanks! I just got a Canon Rebel T3i for Christmas. I love it, but am still working on how to best use it. I also edit photos with picmonkey (for now-someday maybe I’ll have Photoshop!). Thanks for stopping by 🙂

  2. Catherine @ A Two Storey Home August 16, 2013 at 8:55 pm #

    Streusel. Why does it have to be so darn good? The muffins look awesome! My faves would be blueberry (with a steusel topping), or chocolate chip banana (at what point does a muffin become a cupcake? That one might be dangerously close :-D)

  3. Uncle Mark August 17, 2013 at 8:25 am #

    Thanks for sending one of those muffins my way. It was awesome!

  4. Natalie August 26, 2013 at 8:57 pm #

    My mom made these and they didn’t last very long! They are delicious!

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