Ingredients
Scale
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Muffin Batter
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 1/2 cups peeled and chopped ripe peaches
Crumb Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make the topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or your fingers until crumbly. Chill until ready to use.
- Mix dry ingredients: In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla until combined.
- Combine: Pour the wet ingredients into the dry and mix until just combined. Gently fold in the chopped peaches. Do not overmix.
- Fill the muffin cups: Divide the batter evenly among muffin cups. Sprinkle each with a generous amount of crumb topping.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
Notes
Don’t overmix the batter—lumps are okay. Overmixing = dense muffins.
Use canned or frozen peaches if fresh aren’t available.
Add chopped nuts or a pinch of nutmeg for a twist.
Substitute sour cream or yogurt for milk for extra moisture.
Try adding a splash of bourbon to the batter for a Southern kick.