Peach Crumble Muffins

Kaylie
Aug 30, 2020
2 min read

Turn your favourite fall dessert into a muffin with a peach crumble muffin. Fresh BC peaches throughout the muffin topped with a spiced filled crumble.

Drizzled with a cinnamon ginger glaze to finish off this tasty fall treat. After making three different treats I finally used the last of my BC peaches. Every single one was so good, not a bad peach in the bunch.

With school returning in a couple weeks and summer winding down these muffins are the perfect treat for breakfast and lunch. Routines will start to get busy again so stocking your freezer with snacks and treats is always a great idea.

Peach Crumble Muffins

makes 18 muffins

Ingredients

For Crumble Topping:

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
8 tablespoons butter, melted

For Peach Muffins:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon sea salt
2 large eggs
1 cup white sugar
1 cup greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups peaches, peeled and chopped. Use 1 1/2 cup of peaches in batter and other cup on top.
1 tablespoon flour to coat peaches

Glaze:

1 cup powdered sugar
2 tablespoons milk
pinch of cinnamon and ground ginger

Instructions

Preheat oven time 400F and spray and line cupcake pan.
To make the crumble stopping in a small bowl, whisk together flour, white sugar, brown sugar, cinnamon and ginger. Add melted butter and stir with a fork until crumbly, place in refrigerator until ready to use.
For muffins; In large bowl mix together flour, baking powder and salt. Set aside.
In medium bowl whisk together sugar and eggs until combined. Stir in yogurt, oil and vanilla extract. Fold wet ingredients unto dry ingredients and whisk together.
Reserve 1 cup of peaches to top muffins. Place remaining peaches into a small bowl and toss with 1 tablespoon of flour, gently fold into muffin batter.
Spoon batter into muffin tins, filling each 2/3 full, gently tap the pan to settle the top of batter. Cover the batter with 1 cup of peaches that were set aside and gently press a ham full of crumble topping into the top of each muffin. Crumble the topping with your hands to make large chunks.
Place muffins in the oven and bake for 5 minutes at 400F then lower heat to 375F and bake for another 15 minutes or until a toothpick comes out clean.
Cool muffins in pan for 5 minutes then remove and continue cooling on wire rack.
Combine glaze ingredients in a small bowl until smooth. Once muffins have fully cooled then drizzle with glaze.