Easy Peach Muffins
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5.0
6 reviews
Excellent
Easy Peach Muffins
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Looking for a tasty way to enjoy peaches? Try these easy-to-make peach muffins topped with a simple, crunchy streusel. Perfect for breakfast, a snack, or a sweet treat, these muffins are a great way to use up peaches when they're in season. The recipe is straightforward and the result is a batch of warm, fragrant muffins with juicy peach chunks and a deliciously crumbly topping
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Ingredients
For the Streusel topping:
- 45 g all-purpose flour
- 45 g light brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 tablespoons butter , cold, and cut into cubes
For the Peach muffin batter:
- 240 g all-purpose flour
- 2-½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 100 g white sugar
- 80 g light brown
- 170 g peach-flavored or plain yogurt
- 2 large eggs
- 70 ml avocado oil, grape seed oil, or sunflower oil
- 70 ml unsalted butter , softened
- 1 tablespoon pure vanilla extract
- 130 g ( one) ripe Peache, (with skin on), preferably white flesh peach puree
- 70 g (one) fresh ripe peaches, d-pitted , small diced
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Instructions
- Preheat your oven to 350°F (177°C). Prepare a 12-cup muffin pan by either spraying it with non-stick cooking spray or lining it with paper liners.
- In a small bowl, whisk together flour, brown sugar, cinnamon, and baking powder to make the streusel topping. Add the cold, cubed butter to the bowl. Use your hands to mix until the mixture resembles coarse breadcrumbs. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, salt, nutmeg, and ground cinnamon. In a stand mixer or a large bowl, beat together butter and sugars until well combined and fluffy, about 3 minutes.
- Beat in the egg until well combined. Mix in peach puree, yogurt, and vanilla extract. Gradually add the flour mixture to the wet ingredients, beating until just combined to avoid overmixing. Gently fold in diced peaches.
- Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full. Spoon a heaping spoonful of the streusel topping over each muffin. Bake in the preheated oven for 35 minutes or until the topping is golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Equipments used:
Notes
- How to Store & Re-Heat
- Allow the muffins to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. Store at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months.
- for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months.
- Reheat muffins in the microwave for a few seconds until slightly warm. Be careful not to overheat them, as this can make them tough.
- Reheat muffins in the microwave for a few seconds until slightly warm. Be careful not to overheat them, as this can make them tough.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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