Description
Delightful muffins blending sweet peaches with a soft, crumbly base, perfect for breakfast, snacks, or dessert.
Ingredients
- 1/2 cup All-purpose flour
- 1/3 cup Granulated sugar
- 2 tablespoons Light brown sugar
- 1/4 cup Cold butter, cubed
- 1/8 teaspoon Ground nutmeg
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/3 cup Butter, melted and cooled
- 3/4 cup Sugar
- 2 Large eggs, room temperature
- 1 1/2 teaspoons Vanilla extract
- 2/3 cup Whole milk
- 2 cups Peaches, peeled and diced
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) and prepare a muffin tin with liners or non-stick spray.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Incorporate the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Mix the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
- Combine Wet and Dry Mixtures: Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. Gently fold in the diced peaches.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake and Cool: Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American