These peach muffins feature fresh peaches (although frozen would work, too), along with a brown sugar crumble on top, making them perfect for breakfast or dessert.
Course: Breakfast, Dessert
Keyword: almond extract, brown sugar, fresh peaches, muffin, peaches, vanilla
Ingredients
Topping Ingredients
1/2cupflour
1/2cupbrown sugar
1/2teaspoonsalt
1/4cupbuttercubed
Muffins Ingredients
1/3cupbutter
3/4cupsugar
2eggs
2teaspoonsvanilla
1/4teaspoonalmond extract
3/4teaspoonbaking soda
3/4teaspoonbaking powder
1/4teaspoonsalt
1 1/2cupsflour
3/4cupsour cream
2cupsfresh or frozen and thawed peaches diced
Instructions
Preheat the oven to 350 degrees. Line a muffin tin or tins with paper liners. (I ended up having enough batter for about 18 muffins.)
For the topping, add all the dry ingredients together in a small mixing bowl and stir until they're well combined. Cut in the butter with a fork or pastry cutter until it's completely incorporated and the mixture is all crumbly. Set it aside.
For the muffins, beat the butter and sugar in a large mixing bowl for a few minutes until the mixture is light and fluffy.
Beat in the eggs, vanilla and almond extract, and then beat in the baking soda, baking powder, salt, flour and sour cream until everything is well combined.
Fold in the peaches, and then scoop the batter into the prepared muffin tin. Fill the liners to about one-fourth- to one-half-inch below the tops.
Press the topping into large crumbs and evenly distribute it over top of the filled liners.
Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Let the muffins cool for at least 10 minutes before removing them from the muffin tin. Store cooled muffins in an airtight container.