Description
Delight in these Peach Crumble Muffins featuring juicy, tender peach pieces folded into a moist batter and topped with a crunchy pecan crumble. Perfectly balanced with cinnamon and vanilla, these muffins offer a comforting, sweet treat ideal for breakfast or an afternoon snack.
Ingredients
Scale
Muffin Batter
- 1 1/4 cups peaches, ripe but firm, skin on, cut into small 1.25cm / 1/2″ pieces
- 100 g (7 tbsp) unsalted butter, melted, cooled
- 2/3 cup caster sugar / superfine sugar (granulated/regular white sugar ok too)
- 1/2 cup plain unsweetened yogurt, at room temperature
- 1 large egg, at room temperature (~55g/2oz shell-on weight)
- 1 tsp vanilla extract
- 1 1/2 cups plain flour / all-purpose flour
- 1 tsp baking soda (bi-carbonate soda)
- 1/2 tsp cinnamon powder
- 1/8 tsp cooking salt / kosher salt
Crumble Topping
- 3/4 cup extra chopped peaches (for topping)
- 1/3 cup plain flour / all-purpose flour
- 1/3 cup (tightly packed) brown sugar
- 1/2 cup pecans (substitute rolled oats for nut-free)
- 1/2 tsp cinnamon powder
- 1/8 tsp cooking salt / kosher salt
- 30g (2 tbsp) unsalted butter, melted
Instructions
- Preheat Oven and Toast Pecans: Preheat your oven to 180°C / 350°F (160°C fan-forced). Spread the pecans on a tray and toast them in the oven for 5 minutes. Once toasted, remove from oven, allow them to cool slightly, then finely chop the pecans.
- Increase Oven Temperature and Prepare Muffin Tin: Raise the oven temperature to 200°C / 390°F (180°C fan-forced). Line a 12-hole standard muffin tin with paper liners to prepare for baking.
- Prepare Crumble Topping: In a small bowl, combine flour, brown sugar, salt, and finely chopped pecans. Mix these dry ingredients with a fork, then add the melted butter. Stir until the mixture resembles wet sand. Set aside.
- Mix Muffin Batter – Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, cinnamon powder, and salt until well combined.
- Mix Muffin Batter – Wet Ingredients: In a separate bowl, whisk the melted butter, caster sugar, yogurt, egg, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, gently mix by folding until the flour is almost fully incorporated, about 14 stirs. The batter will remain lumpy—do not overmix to ensure soft muffins.
- Fold in Peaches: Add the 1 1/4 cups of peach pieces into the batter. Mix carefully just until flour disappears and peaches are evenly dispersed to preserve texture.
- Fill Muffin Tin and Add Toppings: Working quickly, divide the batter evenly among the muffin tin holes, filling each to the top. Use a lever ice cream scoop for ease if available. Lightly press extra chopped peaches on top of each muffin, then generously spoon the crumble topping over each, ensuring you use all the crumble mixture.
- Bake Muffins: Bake in the preheated oven for 23 to 25 minutes, checking at 23 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Notes
- Note 1: Use peaches that are ripe but firm to maintain texture during baking.
- Note 2: Bring yogurt and egg to room temperature for better batter mixing and texture.
- Note 3: Baking soda acts as a leavening agent to help muffins rise.
- Note 4: Work quickly when filling muffin tins to prevent batter from settling and ensure even baking.
- Substitute rolled oats for pecans if a nut-free topping is preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: peach muffins, crumble topping, breakfast muffins, pecan crumble, fruit muffins, cinnamon muffins
