Peach Muffins with Crumb Topping
These peach muffins are so light and buttery! They are filled with juicy peach chunks then topped with a sweet crumble. A summer muffin staple that will definitely become a favorite!
Ingredients
First make the crumb topping:
- 1 cup flour
- ½ cup brown sugar
- ¼ cup sugar
- ¼ -½ teaspoon cinnamon
- ½ cup 1 stick butter, cold, diced small
For the muffins:
- ½ cup unsalted butter, melted
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¾ cup whole yogurt
- 2 eggs, large
- 1 tablespoon vanilla extract
- 2 tablespoons milk, any kind
- 3 ripe peaches, unpeeled, diced plus more for garnish (optional)
- 1 tablespoon all purpose flour
Instructions
- Preheat oven to 425° F. Line a muffin tin with muffin liners and set aside.
- Prepare the crumb topping- in a small bowl combine the flour, both sugars, cinnamon, and butter. Using your fingers, pinch the butter into the mixture and mix until it resembles wet sand. Larger chunks are ok to have!
- In a small microwaveable safe bowl, melt the butter and set aside.
- In a large sized bowl, combine the flour, baking powder, baking soda, sugar, and cinnamon.
- In a medium sized bowl combine the wet ingredients- melted butter, yogurt, eggs, vanilla,and milk.
- Mix the wet ingredients into the dry ingredients and using a spatula, mix gently and only until the batter is combined evenly. Do not overmix- if you do the muffins can get tough.
- Sprinkle one tablespoon of flour over the peaches- this ensures that they don’t sink to the bottom while baking.
- Lightly mix the peaches into the batter and using an ice cream scooper- scoop the batter into the muffin liners.
- Sprinkle the crumb topping on top of each muffin and bake at 425° for 8 mins, then lower the oven temperature to 350° and continue baking for 10-12 minutes until the tops are golden brown and the muffin springs back when you lightly tap the center. Top with peach for garnish and enjoy!
Notes
These can be made with fresh or frozen peaches, use 1 1/2 cups of chopped frozen peaches if you decide to go that route and make sure you flour them so they don't sink!
Serving: 1muffin, Calories: 391kcal, Carbohydrates: 55g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 314mg, Potassium: 154mg, Fiber: 1g, Sugar: 30g, Vitamin A: 650IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 2mg
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