You're going to love the ease of these Peach Muffins!
Prep Time20 minutesmins
Cook Time25 minutesmins
Servings: 12muffins
Calories: 274kcal
Author: Staff Writer
Ingredients
Topping Ingredients
3tbspbrown sugarpacked
2tbspgranulated sugar
½tspground cinnamon
3tbspunsalted buttermelted
½cupall-purpose flour
Muffin ingredients
2¼cupall-purpose flour
½tspkosher salt
2¼tspbaking powder
1cupbrown sugarpacked
⅛tspnutmeg
½tspground cinnamon
1eggroom temperature
½cupvegetable oil
¾cupwhole milkroom temperature
1tsppure vanilla extract
2ripe peachespitted, diced, and divided
Vanilla Glaze Ingredients
½cuppowdered sugarsifted
2tbspheavy cream
½tsppure vanilla extract
Instructions
Preheat the oven to 375°F. Line a muffin pan with liners or spray the pan with cooking spray.
In a medium mixing bowl, combine 3 tablespoons of brown sugar, 2 tablespoons of granulated sugar, ½ teaspoon of ground cinnamon, and 3 tablespoons of melted unsalted butter, and blend with a fork. Then stir in ½ cup of all-purpose flour using a fork. Once the topping is thick and crumbly, it is ready. Break up large crumbles into smaller ones so that they will stay on top of the muffins during baking. Set aside.
Using a large mixing bowl, combine 2 ¼ cups of all-purpose flour, ½ teaspoon of kosher salt, 2 ¼ teaspoons of baking powder, 1 cup of brown sugar, ⅛ teaspoon of nutmeg, and ½ teaspoon of ground cinnamon with a whisk until the dry ingredients are blended.
Then in a separate mixing bowl, whisk 1 egg, ½ cup of vegetable oil, ¾ cup of milk, and 1 teaspoon of pure vanilla extract together until blended. Next, add the wet ingredients to the dry ingredient bowl and whisk until combined. Do not over whisk.
Gently fold ½ cup of diced peaches (about 1 diced peach) into the muffin batter using a rubber spatula.
Next, fill each muffin cup about ¼ inch below the rim of the muffin liner or top of the muffin pan. Then, using the other ½ cup of diced peaches, spoon about 1 teaspoon of diced peaches on top of each muffin. Add about 1 teaspoon of cinnamon crumble topping to top off each muffin. You may add more crumbles if you like or discard the remaining if you have excess.
Place in the oven and bake for 22 - 25 minutes or until golden brown and a toothpick or cake tester inserted into the middle comes out clean.
To make the vanilla glaze, mix ½ cup of sifted powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon of pure vanilla extract with a whisk until blended—drizzle glaze over the top of the cooled muffins.