Ingredients:

  • ½ cup (65g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) baking soda
  • ½ tsp (3g) salt
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) whole milk
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) diced peaches
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Use a pastry cutter or forks to work the cold butter into the mixture until it forms pea-sized clumps; store in the fridge until needed.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the melted butter, egg, sour cream, milk, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, ensuring no streaks of flour remain.
  5. Toss the diced peaches in 1 tablespoon of flour until lightly coated, then gently fold the peaches into the batter.
  6. Divide the batter evenly among 12 lined muffin tins. Pile the cinnamon streusel generously on top and press slightly.
  7. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.