Peach streusel muffins DSC5814

Peach streusel muffins

On a recent road trip, I took a break in Fairfield, a small town about halfway between Dallas and Houston. For years, this has been my favorite place to stop during the warmer months as nearby Cooper Farms usually has fresh East Texas peaches on hand.

In past years, I would get my fill of Fairfield peaches from the back of a truck that the farm had parked at a gas station. But they now have their own brick and mortar location, and it’s chock full of Texan treats, such as pickles, local sodas, unusual candies, fresh field peas, homemade ice creams, breads, and pies. Since it’s almost summer, the peaches have arrived, too.

When I walked into the store, it was fragrant with the delicate, floral scent of just-picked fruit that had ripened in the sun. I was greeted by a woman who was slicing the fruit and handing out a taste. I took a bite and the peach was tart, juicy, and soft. It was perfect.

Now, Texans love to argue, and their thoughts on peaches are not exempt from this practice. Many extol the virtues of Fredericksburg peaches, grown in the Hill Country about an hour outside Austin. These peaches have become quite famous and I even had friends in New York inquiring if I would bring some back when I would travel home.

Peach streusel muffins | Homesick Texan

While Hill Country peaches are excellent, I am also partial to East Texas peaches, such as the ones I sampled in Fairfield. Our North Texas farm’s peach tree is also producing a bounty of fruit again now that my uncle is working on the farm full time, and he and my grandmother were recently recalling how sweet those peaches could be, too.

Indeed, I believe that all Texas peaches are good and if you have the opportunity to try one then you must. Due to their delicate nature, however, they don’t ship them to sell outside the state, so a visit is in order if you wish to try them. Though I can’t think of a better reason to take a road trip across the state, sampling its peaches from various regions and deciding what makes each flavorful yet unique.

Because it’s early in the season, the peaches are still clingstone (freestone peaches, which have fruit that slides off easily from the pit, come later in the summer. Also, Fairfield is in Freestone County, perhaps another argument to its dedication to the fruit.), so when cutting them, the slices aren’t as uniform and lovely as they are when there’s no pit to conquer.

Peach streusel muffins | Homesick Texan

No matter their appearance, they are delicious. A fresh, ripe peach doesn’t need much adornment, but for some of my bounty, I threw them into a rich muffin batter made with sour cream and topped with a nutty crumble speckled with brown sugar, sweet butter, and pecans.

I considered baking it in a skillet, but instead chose to turn the batter into muffins. This was the wise choice as these tender little breakfast cakes are bright and lively, and I’m certain if I had an entire pan of them, I’d get into trouble. One (or two) muffins is just right.

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5 from 1 vote

Peach streusel muffins

Servings 12 muffins
Author Lisa Fain


For the muffins:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 4 tablespoons butter melted
  • 2 tablespoons oil preferably pecan or grapeseed
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups diced peaches

For the streusel:

  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • Pinch nutmeg
  • 4 tablespoons butter melted
  • 1/4 cup chopped pecans


  • Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin or line them with muffin cups.
  • To make the muffin batter, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, stir together the melted butter, oil, eggs, vanilla, and sour cream until creamy, then add the wet ingredients to the dry ingredients, stirring gently until well combined and a thick batter is formed. Fold in the peaches.
  • To make the streusel, stir together the granulated sugar, flour, cinnamon, salt, and nutmeg until well combined. Stir in the butter and pecans until everything well combined.
  • Fill the muffin cups 3/4 full with the batter, then evenly top with streusel. Bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

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Recipe Rating


  1. Farrel Batson says:

    Great recipe chef. How about a shout out to North Texas’. beloved Parker County peaches!
    Farrel Batson

    1. Lisa Fain says:

      Farrel–I wasn’t familiar with Parker County peaches but now I know!

  2. elizabeth jernigan says:

    Peaches remind me of you. Love, Grandma Jean

  3. Oh these look good!
    I really want some peaches. Think I will use almond extract instead of vanilla as I think it accentuates peachiness. What do you think Lisa?

    1. Lisa Fain says:

      Vaughan–That is an excellent idea! I will be trying that myself next time as I agree that almonds and peaches are perfect companions. Thanks for the tip!

  4. would ricotta cheese work if I don’t have sour cream? Perhaps mixed with buttermilk?

    1. Lisa Fain says:

      Lee–I haven’t tried it with ricotta but it could work. Or you could directly substitute the same amount of buttermilk for sour cream instead.