Are you a peach fan? There is nothing like a fresh peach, juice running down your arm while you're eating a perfect, summer peach - a little bit of heaven! I found this recipe for a peach muffin with a crumble top that makes eating peaches a little bit easier. It's got a lovely tender crumb with a nice bit of crunch from the topping and filled with peaches - how could it not be good?
Crumb Topping In a bowl mix together until crumbly and set aside 1/3 c. b. sugar 1 tbsp. sugar 1 tsp. cinnamon 2/3 c. flour (not packed but spooned into measuring cup) 1/4 c. unsalted, melted butter
Peach Muffin In the bowl of your stand mixer, add in and beat until creamy and smooth 1/2 c. unsalted butter (room temp) Add in and beat for about 2 minutes 1/2 c. packed b. sugar 1/4 c. sugar Add in a beat for another minute 2 large eggs 1/2 c. sour cream (or yogurt) 2 tsp. vanilla
In a large bowl, mix together 1 3/4 c. flour 1 tsp. b. soda 1 tsp. b. powder 1/2 -3/4 tsp. cinnamon 1/8 tsp. cloves 1/2 tsp. salt
Pour the wet ingredients into the dry and gently mix together Add in 3 tbsp. milk Mix until combined but don't over mix
Gently add in with a wooden spoon or rubber spatula 1 1/2 c. peeled, chopped peaches
Spoon into a prepared muffin tin (either line with paper liners or grease). Muffin tins should be full of batter - right to the top.
Sprinkle with crumble mixture.
Bake at 425 for 5 minutes, turn down your oven to 350 for an additional 12-15 minutes until a toothpick comes out clean or the top bounces back when lightly pressed.