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Peach Crumb Muffins

Source: Found on Pinterest

Flavorful muffins loaded with sweet peaches and topped with a sweet, buttery, cinnamon streusel crumb topping.

Ingredients

  • Streusel Crumb Topping
    • 1 c. unbleached all-purpose white flour
    • ¼ c. white
    • ¼ c. brown sugar
    • ½ t. cinnamon (or more to taste)
    • 6-1/2 Tbls. unsalted butter-melted
  • Muffin Batter
    • 2 c. unbleached all-purpose white flour
    • 3 t. baking powder
    • ½ t. salt
    • 2 large eggs (or 3 small)
    • 1 c. granulated sugar
    • 1 c. plain Greek yogurt
    • 1/2 c. canola oil
    • 1 t. vanilla extract
    • 2 -1/3 c. peeled, chopped peaches, divided (1-1/3 c. goes in the batter and 1 c. for topping) – SEE NOTE
    • 1–2 Tbls. unbleached all-purpose white flour
  • Glaze
    • 1 c. powdered sugar
    • 1–2 Tbls. milk
    • ¼ t. vanilla extract

Instructions

Preheat oven to 400 degrees and line cupcake pan with paper liners and set aside. Makes 18 muffins

Crumb Topping: In a small bowl, whisk together flour, sugar, brown sugar and cinnamon; add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

Muffin Batter: In large bowl stir together flour, baking powder and salt and set aside.

In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla extract (mixture should be pale and yellow)

Fold wet ingredients into dry ingredients and whisk everything together.

Reserve 1 cup of peaches for topping and set aside.

Place remaining peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter.

Spoon batter into prepared muffin tins, filling 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.

Place them in the oven and bake for 5 minutes at 400 degrees, then keeping the muffins in the oven, lower the oven temperature to 375 degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack. After another 5 minutes, start to make the glaze.

Glaze: Stir together powdered sugar, vanilla and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk. Drizzle over muffins.

NOTE: I used frozen Michigan peaches, thawed.