Peach Muffins with Crumble Topping

by

These Peach Muffins with Crumble Topping are a delightful treat, perfect for breakfast or a sweet snack. Fresh, juicy peaches combined with a tender muffin base and a crunchy, cinnamon-sugar crumble topping make these muffins irresistible. A light drizzle of almond icing adds the perfect finishing touch.

Ingredients

For the muffin batter:

  • 2 cups peeled and diced peaches
  • 1 ¼ cups all-purpose flour (156g)
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ½ cup granulated sugar (110g)
  • ½ cup sour cream (4oz)
  • 4 tablespoons unsalted butter, melted and cooled slightly (57g)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg, lightly beaten

For the crumble topping:

  • 4 tablespoons unsalted butter, melted (57g)
  • ¾ cup all-purpose flour (100g)
  • ½ teaspoon ground cinnamon
  • ⅓ cup granulated sugar (74g)
  • 1 tablespoon peach juice, reserved from above

For the almond icing:

  • ½ cup powdered sugar (56g)
  • 2 teaspoons milk or cream
  • ⅛ teaspoon almond extract

Directions

  1. Preheat oven to 400°F. Lightly grease 10 muffin cups or line with cupcake liners. Set aside.
  2. Peel and dice the peaches, reserving 1 tablespoon of juice for the crumble topping. Set aside.
  3. In a large mixing bowl, whisk together the flour, salt, cinnamon, baking powder, baking soda, and sugar. Make a well in the center.
  4. In a small mixing bowl, combine the sour cream, melted butter, vanilla extract, almond extract, and beaten egg. Mix until blended. Pour the sour cream mixture into the well of the flour mixture. Fold together until the dry ingredients are just moistened.
  5. Gently fold in 3/4 of the diced peaches along with any remaining juice. Using a large ice cream scoop, divide the batter evenly among the 10 muffin cups. Top with the remaining diced peaches. Allow the unbaked muffins to rest at room temperature for 15 minutes while preparing the crumble topping.
  6. To prepare the crumble topping, melt the butter in a small bowl. Add the flour, cinnamon, sugar, and reserved peach juice. Mix with a fork to combine, leaving some larger clumps. Sprinkle the topping evenly over the unbaked muffins.
  7. 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.
  8. If desired, whisk together the almond icing ingredients and drizzle over the cooled muffins. Serve immediately.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Servings: 10

Leave a Comment