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OPERA EATS: 🍑 Homemade Peach Streusel Muffins Drizzled in Vanilla Icing

In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers!

Photographs courtesy of Ryan Scott Lathan.
Photo by Fay Fox, Creative Director of Faymous.

Hi, FWO friends! I'm Ryan Scott Lathan, the Manager of Marketing and Communications at Fort Worth Opera. This week I'm thrilled to share with you another one of my recipes, homemade peach streusel muffins drizzled in sweet vanilla icing! For something a little more savory, if you haven't checked out my pan-seared scallops with parmesan risotto and sautéed asparagus, you must! Click HERE.

Beyond working at my wonderful hometown opera company, I am a national music critic for PopMatters and LOVE to bake pies, bread, and muffins for friends and family. Nothing is better than a ripe, sliced, juicy peach, and if you're tired of banana nut muffins, here is a delicious alternative.


Homemade Peach Streusel Muffins & Vanilla Icing



  • 3 ripe, peeled, chopped peaches

  • 1 and 3/4 cups all-purpose flour

  • 2 large eggs

  • 1/2 cup unsalted butter, softened to room temperature

  • 1/2 cup organic brown sugar

  • 1/4 cup raw cane sugar

  • 1/2 cup plain yogurt or Kefir

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon baking power

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 tablespoons milk or almond milk

Streusel Topping

  • 1 tablespoons raw cane sugar

  • 1/3 cup organic brown sugar

  • 2/3 cup all-purpose flour

  • 1/4 cup melted, unsalted butter

  • 1 teaspoon ground cinnamon

Vanilla Icing Glaze

  • 3 tablespoons heavy cream

  • 1 cup confectioner's (powdered) sugar

  • 1/2 teaspoon pure vanilla extract


Make Your Muffins

Preheat your oven to 425°F (218°C). Take your unsalted butter out of the refrigerator and place it out on the kitchen counter until room temperature. You can also put it in a pan on the stove or in the microwave to soften and conserve time. Do not liquify. Place the butter in a medium-sized bowl and use a handheld mixer to beat on high speed until it takes on a creamy texture. Add your sugars (brown and cane), yogurt, two eggs, and pure vanilla extract, making sure to scrape the sides until everything is thoroughly mixed. 

In another bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Pour your first bowl into the bowl of dry ingredients, and begin to whisk the two together. As you continue to mix them, pour in the milk or almond milk, fold in your sliced peaches, and stir with a spatula or large spoon. 

Grease your muffin pan with non-stick cooking spray. Scoop the muffin batter evenly throughout your muffin pan, and fill them to the top. There should be more than enough to make a dozen muffins. 

Make Your Streusel Topping

Combine both brown and cane sugars, melted butter, and cinnamon in a bowl. Using a small spatula, stir them together until they are crumbly. Take a spoonful or a handful of the streusel topping and sprinkle it on top of the muffin batter. 

Bake your muffins for 5 minutes at 425°F (218°C) and then lower the temperature to 350°F (177°C) and continue to bake them for approximately 16-19 more minutes. Stick a toothpick into the center, and if it comes out clean, they are ready to be taken out of the oven.

Make Your Vanilla Icing Glaze

While the muffins are baking, combine the confectioner’s (powdered) sugar with the pure vanilla extract and heavy cream. Whisk until it’s frothy. It may be too cold and solidified to pour, so put it into the microwave for 30 seconds. 

When your muffins come out of the oven, let them cool for five minutes and then remove from the pan and place on a plate. Drizzle the vanilla icing on top and pop one of these divine muffins into your mouth. Enjoy!

As always, from our kitchen to yours, this is OPERA EATS.

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