Happy weekend everyone! Hope you are out doing something relaxing, lovely and joyful. It is a gorgeous sunny crisp fall day here in West Lafayette, and I am soaking it in! My plans for the day include lunch at Panera, doing some work there, and then going for a nice walk down by the river. I’m making orange chicken with veggies in the crock-pot for dinner tonight … I’ll let you know how it turns out!

You may remember a few weeks ago I found a recipe on the blog Stacey Snacks for peach streusel muffins … at the time I didn’t have any peaches so I adapted it to make blueberry streusel muffins. They turned out great! However, I was eager to try it with peaches as the original recipe called for, and I finally did.

The results were incredible! These just might be my favorite muffins ever. Stacey was right about the combination of the peaches and the streusel topping … heavenly!

I was a little intimidated first by the streusel topping, but believe me it is super easy to make. These muffins are also a healthy breakfast or snack {or even tasty enough for a healthy dessert!} because they are packed with peaches and use applesauce and protein-packed Greek yogurt in place of oil.

peach streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 2 ripe peaches, cut into chunks {I like mine with the skin on for extra nutrients, but you could certainly peel them if you prefer}

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the peaches.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Have a scrumptious weekend!

❤ Dallas

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-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
–blueberry/blackberry/raspberry muffins
–good morning sunshine muffins
–coconut zucchini muffins