These Peach Crumble muffins are simply amazing. The inside is soft and moist, filled with peaches, with a crispy topping, by far one of the best you can enjoy with your morning coffee.
Source: Home Cooking Adventure
Ingredient
Makes about 12-14 muffins
1 pound (450g), about 3 peaches, peeled and diced
Crumb Topping
1/2 cup (100g) packaged brown sugar
2/3 cup (85g) all-purpose flour
1/4 cup (60g) butter, melted
1 teaspoon (3g) cinnamon
Muffin dough
1 stick (110g) butter, room temperature
2/3 cup (135g) sugar
1 teaspoon (4g) baking powder
1 teaspoon baking soda (6g)
2 eggs
1/4 teaspoon (2g) salt
1 teaspoon (5g) vanilla extract
½ teaspoon (1g) cinnamon
1 3/4 cup (220g) all-purpose flour
1/3 cup (80g) sour cream
1/4 cup (60ml) milk
1. Preheat oven to 350F (180C) and line muffin pan with parchment paper.
2. Prepare the crumble topping: In a bowl, mix the sugar with the flour and cinnamon. Add melted butter and stir with a fork. Set aside.
3. In a medium bowl, mix flour with salt, cinnamon, baking powder, and baking soda.
4. In a bowl mix buttercream and sugar until creamy, light and fluffy. Add eggs, one at a time, vanilla extract, sour cream, and milk and mix to combine. Add flour mixture and mix until well combined.
5. Combine peaches with a rubber spatula.
6. Use a spatula to mix the dough between the linings, from top to bottom. Add a tablespoon of crumbs on top of each muffin.
7. Bake for about 25-30 minutes until golden brown. Transfer to wire rack to cool completely.
