Summer may be nearly over, but my heart is still craving fresh, juicy peaches! They’re one of my favorite fruits to eat fresh and to bake with. We got a huge box of beautiful peaches earlier this week (probably the last good peaches we’ll see this year) and have had a grand time making all the delicious, peachy baked goods we can think of: pies, cobblers, galettes, kolaches, and these yummy peach crumb muffins.
The last time I made my favorite blueberry muffin recipe, it occurred to me that it would taste even better with peaches. I had a hunch that the sweet, cakey muffin batter and cinnamon-sugar crumb topping would be perfect partners for that delicious peach flavor, and I was right! With just a hint of brown sugar and spice, these peach crumb muffins would be amazing served at breakfast, brunch, or tea time.
Recipe: Peach Crumb Muffins
For the crumb topping:
1/4 cup flour
2 Tablespoons sugar
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons butter, cold and cut into pieces
For the muffins:
7 Tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups peeled and diced fresh peaches
To make the crumb topping, combine the ingredients in the bowl of a food processor. Pulse until the mixture is well combined and starts to form little clumps. Set aside.
Preheat the oven to 375°F. Line 18 muffin cups with paper liners. In a large bowl or in the bowl of a stand mixer, combine butter and sugar. Beat until light and fluffy, about 1 minute. Add the eggs and vanilla, and beat until smooth. In a medium bowl, combine flour, baking powder, and salt. Add 1/3 of the flour mixture to the large bowl, and beat just until incorporated. Add 1/2 of the milk, and beat until just incorporated. Continue adding dry ingredients and milk until everything has been added, and beat until just smooth. Gently stir in the peaches by hand. Divide the batter evenly among the 18 muffin cups. Top each muffin cup with a sprinkle of crumb topping. Bake for 20-25 minutes until a toothpick inserted the center of a muffin comes out clean. Allow the muffins to cool before eating. Makes 18 muffins.
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