Peach Muffins

This Peach Muffins recipe includes a delicious crumble topping and is drizzled with a powdered sugar glaze. It's perfect for summer!

Course Muffins

Cuisine American

Prep Time 15

Cook Time 21

Resting Time 20

Total Time 56

Servings

Calories 299kcal

Author Tonia Larson

Equipment

Ingredients

Peach Muffins

½ cup vegetable oil
½ cup whole buttermilk
2 large eggs
½ cup granulated sugar
½ cup brown sugar
2 teaspoons vanilla
2 ½ cups (300 grams) all-purpose flour scoop into measuring cups with a spoon and level with the back of a knife
2 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
1 ½ cups diced peaches

Crumble Topping

½ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter melted

Glaze

1 cup powdered sugar
1-2 tablespoon whole milk
½ teaspoon vanilla

Instructions

Put the vegetable oil, buttermilk, eggs, granulated sugar, brown sugar, and vanilla in a bowl. Whisk until combined.
In a separate bowl, combine the flour, baking powder, ground cinnamon, baking soda, salt, and ground allspice. Add to the wet ingredients and stir until combined. Set aside for 15-20 minutes.
While waiting, preheat the oven to 425˚F and line a 12-count muffin pan with cupcake liners. Then, prepare the crumb topping by combining the flour, brown sugar, and ground cinnamon. Stir in the melted butter until crumbly and set aside.
Fold the diced peaches into the muffin batter.
Fill the lined muffin cups with batter. Crumble the crumble topping over the batter and gently press it into the batter to help it stick.
Bake at 425˚F for 6 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
Whisk the powdered sugar, whole milk, and vanilla until smooth. Drizzle over the cooled muffins.

Video

Notes

Line an airtight container with paper towels before adding the cooled muffins. Store them at room temperature for 1-2 days, in the fridge for 3-4 days, or in the freezer for 2-3 months.

Nutrition