PEACH CRUMB MUFFINS
PEACH CRUMB MUFFINS
Colt came home with the most amazing peaches the other day. They were so juicy they were running down my arm as I peeled them. Perfect for making Peach Crumb Muffins.
Tara from from Noshing With The Nolands had sent a message awhile back after she had a reader who had made my Banana Crumb Muffins I had shared on her site a few years back, and loved them so much she asked for a Peach Crumb Muffin recipe.
It's my all time favorite peach muffin recipe. A soft tender cake like muffin with a coffee cake like crumb. They are a favorite way to start the day with my morning cup of coffee or tea.
Between the perfectly ripe peaches on the counter, and Tara's request I knew I had to share the recipe.
Here's how I made them:
For the crumb topping add to mixer:
- 1/2 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/4 teaspoon Salt
- Mix until well combined.
Add 1/4 cup Butter cut into half tablespoons. Mix until well combined, and crumbly.
The butter will no longer be visible and well combined. Remove to a small bowl, and set aside.
To make the soft cake like peach muffins beat together:
- 1/3 cup Butter
- 3/4 cup Granulated Sugar
- Until light, and fluffy. Add 2 eggs, one at a time. Beat well between each addition.
Mix in:
- 1 teaspoon Pure Vanilla Extract
- 1/8 teaspoon Pure Almond Extract
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Scrape sides of bowl as needed.
Add:
- 1 1/2 cups All-Purpose or Whole Wheat Pastry Flour
- 3/4 cup Sour Cream or Greek Yogurt
- Mix just until combined scraping sides frequently. Be careful not to over mix as the more the flour is mix it activates the gluten, and will lead to tougher dense muffins.
Scrape down sides of bowl well, and fold in 1 1/3 cup Peeled Diced Ripe Peaches.
Really ripe peaches are the key to the most amazing Peach Crumb Muffins a few of my favorite tips I use are:
My first clue when I'm out shopping for peaches is if they smell like peaches. I always rely on my senses when produce shopping whether it's peaches or strawberries, it should smell ripe. Produce that doesn't smell usually isn't as ripe.
Peaches should have gorgeous deep tones of peach and reds when ripe. If the colors appear dull, or even light they are probably not ready to be enjoyed.
Ripe peaches are slightly soft. It's pretty easy to tell when you touch the skin of the peach if it's still rock hard.
Divide peach muffin batter evenly between 12 standard-sized muffin tin lined with cupcake liners.
Press crumb topping between fingers to form large crumbs, and evenly distribute over the top of muffins.
Bake in a 350° preheated oven for 25-35 minutes, until lightly brown, and a toothpick inserted into the center of muffins comes out clean.
Remove to cooling rack from pan once cool enough to handle.
Peach Crumb Muffins are based on my favorite Blackberry Crumb Muffins but if your looking for more ideas to use up peaches you might like:
Yield: 12 ServingsAuthor: Serena Bakes Simply From ScratchPrint RecipePin It
PEACH CRUMB MUFFINS
Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumb filled with plenty of peaches from Serena Bakes Simply From Scratch.
PREP TIME: 10 MINSCOOK TIME: 35 MINSTOTAL TIME: 45 MINS
INGREDIENTS:
Crumb Topping
- 1/2 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1/4 cup Butter, Cut Into Half Tablespoon Size Pieces
Peach Muffins
- 1/3 cup Butter
- 3/4 cup Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/8 teaspoon Pure Almond Extract
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 1/2 cups All-Purpose Flour or Whole Wheat Pastry Flour
- 3/4 cup Sour Cream
- 1 1/3 cup Diced Peaches, Peeled
INSTRUCTIONS
- Preheat oven to 350°. Line a standard sized 12 cup muffin pan with liners.
- Crumb Topping
- Mix together flour, sugar, and salt in a mixer, until well combined
- Add butter, and mix until crumbly. Butter will no longer be visible.
- Move to a small bowl, and set aside.
Peach Muffins
- Beat together butter, and sugar, until light and fluffy.
- Add eggs one at a time beating well between each addition.
- Mix in vanilla, almond extract, baking soda, baking powder, and salt. Scrape sides of bowl as needed.
- Add flour, and sour cream. Mix just until combined being careful not to over mix. Scrape down sides of bowl well.
- Fold in peaches just until combined.
Assemble Peach Crumb Muffins
- Divide peach muffin batter evenly between 12 muffin cups.
- Press crumb topping between fingers to form larger crumbs, and divide evenly over the top of muffins.
- Bake for 25-35 minutes, until a toothpick inserted in center of muffins come out clean, and lightly brown
- Remove from pan to cooling rack once cool enough to handle.
calories 298 fat (grams) 13 carbs (grams) 42 protein (grams) 4 sugar (grams) 23
more recipes @ https://www.serenabakessimplyfromscratch.com