Peach Crumble Muffins

Peach muffins 1

Delicately delicious with peach in every bite, peach season is made for these muffins.

Ingredients:

CRUMB TOPPING

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

MUFFINS

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 Tablespoons (45ml) milk (any kind)
  • 1 and 1/2 cups chopped peaches

Directions:

  1. First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
  3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Peach muffins 2

Gently wash the peaches before using, softly removing the fuzz.  No need to remove the peel if you do this, keep all that goodness and add a bit of colour.

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Peach muffins 3

It’s peach season, and the workers are hard at it, so we made a double batch.  I love these deeper silicone muffin trays, keeps a generous amount of crumble where it belongs – on top!

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

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