Peach Crumb Muffins

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 26

Total Time: 51

Servings: muffins

Calories: 231kcal

Author: Marvellina

These peach crumb muffins are soft, moist, and filled with juicy peaches, topped with a buttery crumb topping. An easy, bakery-style muffin recipe perfect for breakfast or a snack.

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US Customary - Metric

Ingredients

Dry ingredients:

270 g all-purpose flour
¾ tsp salt
2 ¼ tsp baking powder
150 g brown sugar
½ tsp ground cinnamon
½ tsp cardamom
½ tsp ground ginger

Wet ingredients:

1 large egg
75 g oil neutral, like canola or grapeseed
142 g milk dairy or non-dairy
1 tsp almond extract or vanilla extract
227 g fresh peaches ripe but not mushy, peeled and diced (about 1 large or 2 medium)

For the crumb topping:

26 g all-purpose flour
11 g granulated sugar
3 g brown sugar
20 g cold butter diced
⅛ tsp almond or vanilla extract

For decoration:

12 pieces Fresh peach slices

Instructions

Prepare the crumb topping:

Mix flour, sugars, butter, and extract together with a fork or pastry cutter until crumbly. Chill in the freezer for at least 30 minutes. This can be kept in the freezer for 2 months. So if you want to prepare double or triple the amount, you can and use it whenever you want

Pit and cut the peaches:

Cut all the way around the peach, following the natural crease, until the knife hits the pit. Rotate the knife around the peach to make a full cut.
Hold each half of the peach and twist gently in opposite directions.
If it’s a freestone peach, the halves will come apart easily, leaving the pit in one side.
For clingstone, slice the flesh away from the pit with your knife, or use a spoon to carefully pry it out.
Dice the peaches into small bite-size pieces
For the peach that you are going to use to decorate the muffin, slice into 24 thin slices after pitting

Prepare the batter:

Preheat the oven to 375 F (190 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C)
Line the muffin pan with muffin liners
In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, brown sugar, cinnamon, cardamom, and ginger. In another bowl, whisk together the wet ingredients: egg, oil, milk, and almond extract.
Add wet ingredients to dry ingredients. Stir gently until just combined, do not overmix. Fold in diced peaches.
Divide batter evenly among 12 lined muffin cups. Top with 2 slices of peach on top. Top generously with chilled crumb mixture on top of the peach slices

Bake:

Bake in the preheated oven at 375°F (190°C) for 24–26 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let muffins rest in the pan for 5 minutes before transferring to a cooling rack to cool completely

Nutrition