I am definitely going through a baking phase right now. In my last post about muffins, I made blueberry muffins that came out absolutely delicious. I loved the topping made for the blueberry muffin, and I figured to start trying different fruits and experimenting.
In this post of baking, it's time to welcome the summer days and get peachy! I placed these muffins in a different kind of reusable muffin cup but these were still jumbo size muffins. Since peaches can be very juicy depending on when you use your peaches. I used fresh peaches that were in the middle of ripe and not (semi soft).
The peaches still had more juices in compared to the blueberries so these will cook a little longer. My set marker for bake time was about 25-30 minutes but definitely keep it in the oven longer if the edges are not golden brown.
If you are still unsure as to whether the muffin is fully cooked, use a toothpick and poke through the middle of the muffin. If the batter is still wet, continue to bake the muffins.
I hope you enjoy this peach muffin recipe. It tasted like a peach cobbler to me since I added a scoop of ice cream. So definitely try these while they're warm and top it with a scoop of vanilla ice cream.
Prep Time: 20 minutes
Bake Time: 30 minutes
Servings: 6 Jumbo Muffins
Ingredients For the muffins:
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Cane sugar
2 cups chopped fresh peaches (about 4 small peaches)
1/2 cup whole milk
1 egg
1/4 cup vegetable oil
For the crumble topping:
1/4 cup all purpose flour
1/4 cup cane sugar
1 teaspoon cinnamon
3 tablespoons cold butter
Instructions For the muffins:
Preheat oven to 350 degrees (F) and prepare a large muffin tin or individual muffin molds.
Add the flour, baking powder, salt and sugar to a large bowl and mix together.
Reserve about 1/2 cup for topping the muffins.
Add the remaining peaches to mix, and make sure peaches are coated.
Add the milk, egg and oil and stir together with a rubber spatula or stand mixer (speed 2) until the flour disappears.
Portion the batter out into the muffin cups evenly (Start with filling the cups half way. If there is still remaining batter, continue to portion out evenly)
Portion the 1/2 cup of peaches that were set aside earlier and evenly place them on top of each muffin.
For the topping
Combine the flour, sugar and cinnamon in a small bowl and stir.
Add the cold butter in chunks and break it up with your fingers or a fork in the flour mixture until it resembles coarse crumbs.
Top the muffins with a spoonful of the crumble topping.
Bake at 350 degrees (F) for about 25 minutes until golden brown.
Those look so good!