Imperial Sugar
Imperial Sugar

Peaches & Cream Streusel Muffins


    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 375°F. Line two cupcake tins with cupcake liners. Set aside.
    2. In a medium bowl, combine brown sugar, granulated sugar, cinnamon, butter, and flour, until crumbly. Set aside.
    3. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
    4. In a large bowl, whisk together melted butter, sugar, egg, and vanilla extract. Add dry ingredients, alternating with milk, stirring until just combined. Fold in diced peaches.
    5. Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full. Sprinkle tops of batter with crumb topping.
    6. Bake 20-22 minutes or until the tops begin to lightly brown. Let cool in pan for 5 minutes.
    7. While muffins cool a little, make the icing. In a small bowl whisk together powdered sugar, milk, and vanilla extract until smooth.
    8. Drizzle each muffin with icing. Serve warm! Store leftovers in an airtight container for up to a week.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.