Mini Peach Crumb Muffins
Fresh Georgia peaches from The Peach Truck make everything better! These mini peach muffins have a crumb topping that make them a family crowd pleaser.
Servings 36 mini muffins
Ingredients
Mini Peach Muffins
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted and cooled
- 1/4 cup milk room temperature
- 1 egg room temperature
- 1 teaspoon Rodelle vanilla extract
- 1 cup roughly chopped peaches fresh, frozen or well drained canned
- 1 teaspoon lemon juice
Crumb Topping
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 2 Tablespoons butter melted
Instructions
Mini Peach Muffins
- Preheat oven to 400 degrees F. If using a non-silicone muffin pan - grease or put in muffin liners. Set aside.
- If using fresh peaches, prepare first. Place peaches in boiling water for 1 minute then immediately drop in bowl of very cold ice water for 1 minute. Remove from water to peel peaches, skin should fall off easily. Then, chop around pit and roughly chop peaches. Add lemon juice to peaches in a bowl and set aside.
- In a large bowl mix the flour, sugar, baking powder, cinnamon and salt together. Whisk until combined. Set aside.
- In a separate bowl, add the melted butter, milk, vanilla extract and egg. Whisk until combined.
- Add milk/egg mixture to the flour mixture and fold together until combined. Add the peaches to the batter and fold until just combined with no dry spots.
- Fill your mini muffin pan with batter and then sprinkle with crumb topping. Bake for 13-15 minutes. Remove from muffin pan and cool on cooling rack then enjoy!
Crumb Topping
- Add all ingredients to a small bowl. Combine with a fork until crumbly and combined. Set aside until ready to top muffins.
Notes
Recipe adapted from Bunny's Warm Oven.