Start your day on a delicious note with these Peach Muffins—a delightful blend of fruity goodness and irresistible crumble topping.
Author:Munch Twist
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:10 servings 1x
Category:Desserts
Method:No bake
Cuisine:American
Ingredients
Scale
1 ¼ teaspoons baking powder
½ teaspoon ground cinnamon
½ cup sour cream (4oz)
4 tablespoons unsalted butter, melted and cooled slightly (57g)
1 large egg, lightly beaten
½ teaspoon vanilla extract
⅛ teaspoon almond extract
⅛ teaspoon baking soda
½ cup granulated sugar (110g)
2 cups peeled and diced peaches
¼ teaspoon salt
1 ¼ cups all-purpose flour (156g)
⅓ cup granulated sugar (74g)
4 tablespoons unsalted butter, melted (57g)
1 tablespoon peach juice, reserved from above
¾ cup all-purpose flour (100g)
½ teaspoon ground cinnamon
2 teaspoons milk or cream
½ cup powdered sugar (56g)
⅛ teaspoon almond extract
Instructions
Preheat the oven to 400°F. Lightly grease 10 muffin cups or line them with cupcake liners. Set aside.
Peel and dice the peaches, reserving 1 tablespoon of juice for the crumble topping. In a large mixing bowl, whisk together the flour, salt, cinnamon, baking powder, baking soda, and sugar.
In a small bowl, combine sour cream, melted butter, vanilla extract, almond extract, and beaten egg. Pour the mixture into the well of the flour mixture. Fold together until just moistened. Gently fold in 3/4 of the diced peaches. Divide the batter evenly among the muffin cups. Top with the remaining diced peaches. Let rest at room temperature for 15 minutes.
In a small bowl, mix melted butter, flour, cinnamon, sugar, and reserved peach juice until crumbly. Sprinkle evenly over the muffins.
Bake for 15 to 18 minutes or until golden brown. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together milk or cream, powdered sugar, and almond extract. Drizzle over cooled muffins.