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blackberry-peach streusel muffins

Blackberry-Peach Streusel Muffins


  • Author: Katherine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 jumbo muffins 1x

Description

Moist and tender blackberry peach streusel muffins are an amazing breakfast win! Big, bakery-style summer fruit muffins!


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1/3 cup Greek yogurt, room temperature
  • 1/3 cup brown sugar
  • 1/2 cup milk*, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 1 cup peaches, diced
  • 1/2 cup blackberries*

Streusel Topping

  • 1 cup large-flake oats
  • 1 tbsp all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp sliced almonds
  • 1/4 cup unsalted butter, diced into small pieces

Instructions

  1. Preheat the oven to 375 F and grease a bakery-style muffin tin or line with jumbo muffin liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a medium-sized bowl, beat the eggs lightly, then whisk in the Greek yogurt, brown sugar, and milk. Slowly pour in the melted butter, continuously whisking. Add in the vanilla extract.
  4. Add the wet ingredients to the dry, stirring until just combined. Gently fold in the diced fruit with a spatula. Divide the muffin batter between the 6 muffin cavities, filling about 3/4 full.
  5. Prepare the streusel, combining the butter until the streusel becomes crumbly. Cover the muffin cavities generously with streusel. Bake for 22-23 minutes, or until a toothpick comes out clean.
  6. Let the muffins cool in their pan for 5 minutes before removing and cooling completely on a wire rack.

Muffins will store at room temperature, in an airtight container for 3-4 days, or 1 week in the fridge. Muffins freeze well, up to 2 months in an airtight container or freezer bag.

Notes

  1. Any milk will do. I used 1% dairy, but you could full fat dairy, almond milk, or coconut milk.
  2. If the blackberries are very large, slice them in half

Keywords: summer fruit muffins // blackberry streusel muffins // bakery-style muffins

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