1-Step 1: Pre-heat the oven to 425 °F (220 °C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking. This first step sets the stage for that perfect rise and golden top.

2-Step 2: In a small bowl, combine the flour and sugar. Using a pastry cutter or your fingertips, rub the cold butter into the dry mix until it resembles coarse crumbs. Pop the streusel in the refrigerator while you work on the batter to keep it crumbly.

3-Step 3: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside. This ensures even distribution of leavening agents for fluffy muffins.

4-Step 4: In a larger bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes, until light and fluffy. This step adds airiness to your batter, making the muffins tender.

5-Step 5: Add the eggs one at a time, beating briefly after each, then stir in the vanilla extract. If you’re out of vanilla, a bit of almond extract works in a pinch for that extra flavor pop.

6-Step 6: Turn the mixer to low. Add half of the dry-ingredient mixture, then the milk, mixing just until incorporated. Continue with the remaining dry ingredients, mixing on low until just combined don’t over-mix to keep things light and airy.

7-Step 7: Gently fold in 1 cup of the diced peaches (reserve the remaining cup for topping). This keeps the fruit juicy without turning the batter watery.

8-Step 8: Spoon batter into the prepared muffin cups, filling each almost to the top. Distribute the remaining peaches evenly over the tops, then sprinkle the chilled streusel over each muffin, pressing lightly to adhere.

9-Step 9: Place the pan in the oven at 425 °F for 5 minutes. Reduce the temperature to 350 °F (175 °C) and continue baking for 15 18 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches about 200 205 °F (93 96 °C). This technique gives those beautiful domed tops.

10-Step 10: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the optional glaze, whisk together powdered sugar, heavy cream, and vanilla until smooth, then drizzle over cooled muffins. For similar fruit-based bakes, check out our apple crisp recipe for more seasonal ideas.