Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 1/4 cup (55g) unsalted butter, cold and cubed
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh peaches, peeled and diced
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Use a pastry cutter or fork to work cold cubed butter into the mixture until coarse crumbs form. Set aside in the fridge.
  3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and 1/2 tsp salt.
  4. In a separate medium bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients; stir with a spatula until just combined, leaving the batter slightly lumpy.
  6. Toss the diced peaches with 1 tablespoon of flour, then gently fold them into the batter.
  7. Divide the batter evenly among the 12 muffin liners and top each with a generous portion of the chilled streusel topping.
  8. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.