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Take advantage of local peach season by making these Ontario peach streusel muffins studded with golden summery peaches. Pecans add a crunchy element on top of these muffins to make tham an irresistible summer treat or breakfast.

12 muffins

Peach Streusel Muffins

May substitute pecans with any nut e.g., walnuts. Muffins may be frozen for up to 1 month, thaw at room temperature.

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1/2 cup (125 mL) all purpose flour
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) granulated sugar
  • 1/2 tsp (2 mL) ground cinnamon
  • Pinch salt
  • 1/4 cup (50 mL) roughly chopped toasted pecans
  • 1/4 cup (50 mL) butter, melted
  • Muffins:
  • 1-1/2 cups (375 mL) all purpose flour
  • 1/2 cup (125 mL) finely chopped pecans
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) grated lemon zest
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1 egg
  • 1 cup (250 mL) granulated sugar
  • 1 tsp (5 mL) pure vanilla extract
  • 1/4 cup (50 mL) butter melted
  • 1/2 cup (125 mL) buttermilk
  • 2 cups (500 mL) diced, Ontario peaches (approximately 2 med-sized peaches)


  1. Preheat oven to 375F (190C).
  2. Line 12 muffin cups with large paper liners or lightly grease. Set aside.
  3. Streusel:
  4. In bowl, combine flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Drizzle with melted butter and toss with fork until evenly moistened (mixture should be chunky).
  5. Muffins:
  6. In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.
  7. In separate bowl, combine egg and sugar, whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
  8. Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.
  9. Divide batter into prepared muffin cups (will come almost up to top) and top evenly with streusel. Bake in centre of oven until light golden and toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely and serve or store in an airtight container at room temperature for up to 3 days.


Per serving (1 muffin): about 290 cal, 4g pro, 14g total fat (5g sat fat), 41g carb, 2g fiber, 40mg chol, 220mg sodium. %RDI: iron 8%, calcium 6%, vit A 6%, vit C 2%

This recipe was kindly provided by our featured member, Ontario Tender Fruit.

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