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Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!

Sour Cream Peach Muffins with Pecan Streusel: #MuffinMonday

Adapted from Chef Savvy and my mom. These muffins are better the second day. For me, this made 16 standard sized muffins with a little streusel left over. I really prefer Ceylon (or true) cinnamon for these muffins, as its softer, fruity flavor will not overwhelm the muffin or the peaches in particular.
Course muffins
Servings 16 muffins
Author TheSpicedLife


For the streusel:

  • 78 g finely chopped pecans (heaping 1/2 cup un-chopped)
  • 1 cup (140 g) white whole wheat flour (I ran out and used whole grain kamut flour)
  • Pinch of fine sea salt
  • 1/2 cup packed light brown sugar
  • 1 t Ceylon cinnamon
  • 1/2 cup butter, cold and cubed

For the muffin batter:

  • 1 cup (126 g) AP flour
  • 1 cup (140 g) white whole wheat flour (because I was out I used whole grain kamut)
  • 2 t Ceylon cinnamon
  • 1 t ginger
  • 1/4 t ground cloves
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 t fine sea salt
  • 1 T baking powder
  • 1 cup (232 g) full fat sour cream
  • 6 T neutral vegetable oi (I prefer avocado oil)
  • 1 t vanilla
  • 2 eggs
  • 2 peaches, diced


Make the streusel first:

  1. Measure and chop the pecans. Set aside.
  2. Whisk together the flour, salt, brown sugar and cinnamon. Cut the butter into this mixture--you can use a pastry cutter, forks, or your fingers. When it resembled a crumbly, sandy mixture with lumps of butter no bigger than a pea, mix the pecans in and set aside.
  3. Preheat the oven to 400 F.

Now make the batter (really in this muffin, it is more of a dough as it is quite stiff):

  1.  Dice the peaches. I prefer to leave the skin on. Set aside.
  2. Whisk together the flours, spices, sugars, salt and baking powder. Remove one tablespoon of this mixture and toss it with the peaches.
  3. Whisk together the sour cream, oil, vanilla and eggs.
  4. Switching to a rubber spatula, fold the dry and wet mixtures together. This is a stiff batter--when the mixture is partially but not completely mixed, add the peaches. Add them now so you can get them evenly incorporated without over-mixing the batter. Fold until no streaks of flour remain and the peaches are evenly distributed, but be careful to not over-mix.
  5. Place muffin cups into 16 muffin wells. Lightly spray the insides of the cups and the tops of the muffin pan with oil.
  6. Using a cookie scoop or 2 spoons, fill the muffin cups with the batter. This batter does not rise a lot, so fill the muffins pretty full. Then cover each muffin with streusel--be generous!--and press it lightly into the batter.
  7. I add a little water to each empty muffin well so it will not scorch.
  8. Bake for 17-20 minutes, until the muffins have risen, are golden brown, and a tester inserted into the center of the largest muffin comes out clean or with only a few crumbs attached.
  9. Remove the pans from the oven and let the muffins cool for 5 minutes in the muffin pan. Then remove each muffin (I never turn streusel topped muffins upside down, I just remove them one by one by their edges) to a cooling rack. let cool completely.
  10. These muffins are even better the second day, stored in a cake keeper dome or something similar.