Description
Soft, tender muffins studded with diced peaches release a warm cinnamon scent as they bake. Each bite offers sweet, juicy fruit beneath a crisp, buttery crumb that shatters delightfully on your tongue.
Ingredients
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches peeled and diced
Instructions
- Preheat oven to 375°F and grease or line a 12-cup muffin tin.
- In a small bowl combine 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and cut in butter until mixture resembles coarse crumbs.
- In a large bowl whisk together 2 cups flour, baking powder, baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 3/4 cup granulated sugar.
- In another bowl beat eggs with milk, oil and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and stir just until combined, then gently fold in diced peaches.
- Divide batter evenly among muffin cups, then sprinkle uniform layers of crumb topping over each.
- Bake for 18–22 minutes until a toothpick inserted in the centers comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter for the crumb topping is very cold for optimal texture.
- Avoid overmixing the batter to keep muffins light and tender.
- Choose ripe yet firm peaches to prevent excess moisture in the batter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.