Blueberry Peach Muffins with a streusel topping, are going to be your new favorite muffin recipe! If you don't have fresh peaches, thawed, frozen peaches can be used instead.
1cupdiced peaches, skin on(about 2 medium peaches)
Streusel Topping
¾cupall purpose flour(100 grams)
⅓cuprolled oats
⅓cupbrown sugar
4tablespoonsbutter, melted(half a stick)
1teaspooncinnamon
Instructions
Preheat oven to 375 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large bowl, use a handheld mixer to mix together eggs, sugar, sour cream, butter, and vanilla for about 2 minutes. Stir in the dry ingredients and mix until well incorporated. Fold in the blueberries and diced peaches.
Use a muffin scoop to divide the batter evenly into the muffin liners.
To make the streusel topping, stir together the flour, oats, and brown sugar. Add in the butter and stir until well combined. Sprinkle the streusel mixture on top of the muffins.
Bake for 20-25 minutes or until a toothpick inserted in the muffin comes out clean. Let muffins sit for 5 minutes before carefully removing to a wire rack to cool completely.
Video
Notes
When making fruit muffins, I recommend using cupcake liners instead of just spraying the pan.
If you don't have sour cream, you can substitute greek yogurt.
I recommend using fresh blueberries and peaches for this recipe. If you want to use frozen, just thaw the fruit ahead of time and use a towel to dry any moisture.
The streusel topping adds a nice crunch, but you can make the recipe without it.
Store the muffins in an airtight container in the refrigerator for up to a week.