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Mini Peach Crumb Muffins | The Peach Truck | Fresh Georgia Peaches | Easy Peach Recipe

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 36 mini muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

Mini Peach Muffins
  1. Preheat oven to 400 degrees F. If using a non-silicone muffin pan - grease or put in muffin liners. Set aside.
  2. 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.
  3. In a large bowl mix the flour, sugar, baking powder, cinnamon and salt together. Whisk until combined. Set aside.
  4. In a separate bowl, add the melted butter, milk, vanilla extract and egg. Whisk until combined.
  5. 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.
  6. 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
  1. 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.