Ingredients
Scale
- 4 cups (480g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg or cinnamon
- 4 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil, or neutral oil
- 4 tbsp (57g) unsalted butter, melted & cooled
- 2 tsp vanilla extract
- 1 ½-2 cups (255-340g) diced peaches, sliced into ¼ inch pieces
- ¾ cup (90g) all-purpose flour for crumb topping
- ⅓ cup (71g) brown sugar for crumb topping
- 1 tsp ground cinnamon for crumb topping
- ¼ tsp salt for crumb topping
- ¼ cup (57g) unsalted butter, melted for crumb topping
- ¼ cup (28g) powdered sugar for glaze
- ½ tsp vanilla extract for glaze
- 1 tsp milk for glaze
Instructions
- In a mixing bowl, combine all purpose flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir to combine and set aside.
- In a larger bowl, whisk together the eggs, buttermilk, vegetable oil, melted butter, and vanilla extract until well combined.
- Gradually mix in the dry ingredients, making sure not to overmix. Gently fold in the diced peaches; the batter will be thick.
- Cover the bowl with a towel and let the batter rest for 15 minutes. Preheat the oven to 425ºF and prepare the crumb topping during this time.
- To make the crumb topping, mix the flour, brown sugar, cinnamon, salt, and melted butter in a bowl. Use your hands to blend until crumbly. Set aside.
- Line a muffin pan with 6 liners, filling only every other well to allow space for the muffins to rise. Fill the liners to the top with the batter and place additional diced peaches on each muffin.
- Top each muffin with the crumb mixture, pressing down slightly, and add sanding sugar on top for extra crunch.
- Bake at 425ºF for 7 minutes, then lower the temperature to 350ºF and bake for another 15-20 minutes or until a toothpick comes out clean after being inserted into the center. Allow to cool before removing from the pan.
Notes
Ensure the peaches are ripe for the best flavor and moisture.
These muffins are best served warm but can be stored in an airtight container for a few days.
For a sweeter topping, add more sugar to the crumble mixture.
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.