Description
Delicious muffins bursting with juicy peaches and topped with a crunchy crumb, perfect for breakfast or a sweet afternoon snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- 1 large egg
- ¾ cup milk (any kind)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup diced fresh peaches
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- ½ tsp ground cinnamon
- 2 ½ tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it generously to ensure easy release.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
- In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth.
- Gently combine the wet and dry ingredients, mixing until just combined.
- Fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- In a small bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until crumbly.
- Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the crumb topping over each.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool for about 5 minutes before transferring the muffins to a cooling rack.
Notes
For make-ahead, prepare the muffin batter a day in advance and refrigerate. These muffins can also be frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg