Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 4 tbsp (57g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced small

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Use a pastry cutter or forks to work the cold cubed butter into the mixture until it resembles coarse, pea-sized crumbs. Set aside in the fridge.
  3. In a large bowl, whisk together the muffin flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the oil, sour cream, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a silicone spatula until no streaks of dry flour remain. Fold in the diced peaches.
  5. Divide the batter evenly among the 12 muffin cups. Top each muffin with the chilled streusel, pressing lightly. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.