Ingredients
Method
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with high-quality paper liners. For the tallest domes, only fill every other muffin cup to allow even heat circulation.
- Dice 2 cups of peaches into 1/2-inch pieces. Toss them with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Let them macerate for 10 minutes.
- In a small bowl, combine 1/2 cup brown sugar, 1/2 cup panko breadcrumbs, 1 teaspoon cinnamon, and 1/2 cup cold cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with several large clumps.
- In a large mixing bowl, whisk together 1 cup granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add 1 cup sour cream, 1/2 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract. Whisk until fully combined.
- Gently fold in the macerated peaches and any accumulated juice into the batter.
- Divide the batter evenly into the muffin tin, filling each cup to the top. Top each muffin with a generous amount of the streusel mixture.
- Bake for 5 minutes at 425°F, then reduce the heat to 350°F (175°C) and continue baking for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes. Meanwhile, mix 1 cup powdered sugar with 1 tablespoon milk to make a glaze. Drizzle the glaze over the muffins while they are still warm.
Notes
These muffins combine the best of both worlds – the juicy sweetness of peaches with a crisp, buttery streusel topping. The high-heat bake ensures a bakery-style dome and a tender crumb.
