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Ontario Peach Streusel Muffins

The top of the muffin is arguably the best part – crumbly, sweet and crunchy. But once you peel back the paper liner from these Ontario Peach Streusel Muffins, chunks of fresh peaches and pecans embedded in a moist baked batter are revealed, heeding you to ask – what part of the muffin is better, the top or the bottom? With this recipe, it may just be a tie.

Makes 12 muffins

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


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


Preheat oven to 375F (190C).

Line 12 muffin cups with large paper liners or lightly grease. Set aside.


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).


In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.

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.

Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.

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 three days.

Nutritional Info

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%

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