Peach Crumble Muffins

Summer is here and that means it’s peach season! I had the pleasure to secure two boxes of fresh Georgia peaches from The Peach Truck when they made a tour stop in Columbus. Of course, two boxes of peaches is… a lot of peaches. And of course, these are fresh, so I had to find recipes to bake – and fast!

Always on the look out for semi-healthy breakfast treats for Matt, I was super excited to find Peach Crumble Muffins from Sally’s Baking Addiction. These muffins come together fast and are a great grab-and-go breakfast, or evening dessert. Full of peach flavor and topped with dark brown sugar crumble, you’ll fall in love with these muffins!

Matt doesn’t like glaze on… well anything really, so I left the glaze off my muffins. But if you want that little extra kick of sweetness, whip up the glaze and add while warm!

Check out the original recipe from Sally’s Baking Addiction here.

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Peach Crumble Muffins

Yields 15-16 muffins

Ingredients

Crumble Topping

• 1/3 cup (67g) packed dark brown sugar

• 1 tbsp (15g) granulated sugar

• 1 tsp ground cinnamon

• 1/8 tsp cardamom

• 1/4 cup (60g) unsalted butter, melted

• 2/3 cup (84g) all-purpose flour

Muffins

• 1/2 cup (115g) unsalted butter, room temperature

• 1/2 cup (100g) dark brown sugar

• 1/4 cup (50g) granulated sugar

• 2 large eggs, room temperature

• 1/2 cup (120g) yogurt

• 2 tsp pure vanilla extract

• 1 3/4 cups (220g) all-purpose flour

• 1 tsp baking soda

• 1 teaspoon baking powder

• 1/2 tsp ground cinnamon

• 1/8 tsp ground allspice

• 1/2 tsp salt

• 3 tbsp (45ml) milk

• 1 and 1/2 cups peeled, chopped peaches (about 3 peaches)

Glaze (optional)

• 1 cup (120g) confectioners’ sugar

• 3 tbsp (45ml) heavy cream

• 1/2 tsp pure vanilla extract

Instructions

1. Crumble topping: In a small bowl, combine sugars, spices, and melted butter. Using a rubber spatula, stir in the flour. The topping will be thick and crumbly. Set aside.

2. Preheat oven to 425°F (218°C). Line two muffin trays with parchment liners. Set aside.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Set aside.

4. In a new bowl, beat butter on high speed until light and smooth. Add sugars and beat on high until creamed. Scrape down the sides and bottom of the bowl as needed.

5. Add the eggs, yogurt, and vanilla extract. Beat on medium speed until the mixture is combined. It may look slightly separated, that’s ok. Scrape down the sides and bottom of the bowl as needed.

6. Pour the dry ingredients into the wet ingredients and slowly mix together. Add the milk, mixing on low until combined. Gently fold in the peaches.

7. Spoon the muffin batter evenly into the muffin liners, filling to just below the top of the liner. Add a generous amount of crumble to the tops of the muffins.

8. Bake for 5 minutes at 425°F (218°C), then, with the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 5-10 minutes before moving to wire rack.

9. Glaze (optional): In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over muffins while warm.

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