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Crispy Brown Butter Fresh Peach Muffins Recipe with Easy Crunchy Streusel Topping

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These muffins feature a crispy crust with a tender crumb bursting with juicy fresh peaches, topped with a nutty brown butter streusel for a satisfying crunch. Perfect for late summer breakfasts or snacks.

Ingredients

Scale
  • 2 medium ripe peaches, peeled and diced
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk plus 1 teaspoon lemon juice)
  • 1 teaspoon cinnamon
  • ½ cup (45g) rolled oats
  • ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the ¾ cup unsalted butter. Stir constantly as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prepare the streusel topping: In a small bowl, combine ¼ cup light brown sugar, ½ cup rolled oats, ½ cup chopped nuts, 1 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons of the browned butter and mix until crumbly. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Mix wet ingredients: In another bowl, whisk 2 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ cup buttermilk, and the remaining browned butter until combined.
  5. Combine batter: Pour wet mixture into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  6. Add peaches: Fold in the diced peaches carefully to distribute evenly without breaking them down.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling about two-thirds full.
  8. Top with streusel: Sprinkle the prepared streusel evenly over each muffin cup, pressing lightly to adhere.
  9. Bake: Preheat oven to 375°F (190°C). Bake muffins for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  10. Cool: Transfer muffins to a cooling rack immediately to prevent sogginess. Let cool at least 10 minutes before serving.

Notes

Use a light-colored pan to brown butter to better monitor color changes. Avoid overmixing batter to keep muffins tender. If peaches are very ripe, pat dry to avoid soggy batter. Tent muffins with foil if streusel browns too quickly. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: peach muffins, brown butter muffins, streusel topping, fresh peaches, summer baking, crunchy muffins, easy muffin recipe

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