Peach Crumble Muffins
Imagine biting into a soft, fluffy muffin bursting with juicy peaches, topped with a buttery cinnamon crumble topping that adds the perfect crunch!
Recipe by Tiffany Kate-Lyn Matthews
Makes: 10 – 12
Preparation time: 15 minutes
Cooking time: 18 – 20 minutes
Ingredients:
For the muffins:
- ½ can tinned peaches, drained & chopped, plus ½ cup reserved
- 2 cups flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup oil
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla essence
For the crumble:
- ½ cup flour
- ¼ cup brown sugar
- 3 Tbsp cold butter, cubed
- 1 tsp ground cinnamon
How To Make Peach Crumble Muffins
- Preheat oven to 180 degrees Celcius, then line a muffin tin with paper liners.
- In a small bowl combine all the ingredients for the crumble, rub it together with your fingers until the mixture resembles coarse breadcrumbs, then set aside.
- In a large bowl whisk together all the dry ingredients, then in a separate bowl combine all the wet ingredients.
- Pour the wet ingredients into the dry ingredients, then gently fold in the chopped peaches.
- Divide the batter evenly, filling them ¾ of the way.
- Top with the prepared crumble and the reserved chopped peaches.
- Bake for 20 minutes then remove from the oven and allow to cool completely before serving.
Chefs Tip: Excess liquid can make the muffins too dense, so pat the peaches dry with paper towel before chopping. For a crisper crumble, allow to chill in the refrigerator for about 10 minutes.