Equipment
- Muffin Pans
Ingredients
Muffin Batter
- 2 ½ cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 peaches, diced
- rolled oats
Crumble Topping
- ½ cup flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 75 grams butter, melted
Instructions
- Preheat oven to 180 °C. Line a muffin pan with paper liners.
- In a small bowl, mix together the flour, sugar, cinnamon and melted butter for the crumble topping. Set aside.
- Combine the flour, sugar, baking powder and salt in a large bowl. Add the vegetable oil, eggs, milk and vanilla. Stir until just combined. Fold in the peaches
- Divide the batter into the prepared muffin pan. Each liner should be approximately ¾ full.
- Sprinkle the crumble topping among the muffins. Top each muffin with a small sprinkle of rolled oats.
- Bake in the oven for 25-30 minutes. When cooked, a skewer inserted into the centre should come out clean.
Peach crumble muffins are a bakery style muffin loaded with juicy peaches and topped with a buttery crumble topping. The flavors in these muffins are reminiscent of your typically peach crumble dessert. Why should you make these muffins? These muffins are moist, delicious and easy to make. They really are perfect for that lazy weekend.
Preparing the Muffin Batter
When preparing these muffins, start by lining your muffin pans with paper liners and preheating your oven to 180 °C.
Next, combine flour, granulated sugar, baking powder and salt in a large bowl. To these dry ingredients add vegetable oil, two eggs, milk and vanilla extract. At this point you want to stir the batter until everything is just combined. You can use an electric mixer to do this, just ensure you don’t overwork the batter by mixing it too much (the muffins won’t be as light and fluffy as they could be if you do).
To finish the batter, you will need to fold through diced peaches. Take 2 fresh peaches and dice them into small cubes. You can peel the skin off the peaches if you prefer, but skin on is fine (I leave the skin on). You’ll want to use peaches that are fairy ripe as the flavor of a firm peach won’t be as prevalent. You could also use tinned peaches as an alternative to fresh peaches.
The Crumble Topping
I like to think of the crumble on top of these muffins as being like the crumble you might get on the top of an apple or peach crumble. It’s also the secret as to why these muffins taste so good.
Start by placing approximately 4 tablespoons of butter into a small bowl and microwave for 35-40 seconds, until melted. To the bowl add in flour, brown sugar and cinnamon and mix to combine.
If your crumble topping comes out too moist, you might need to add in a small additional amount of flour. The mixture should be moistened but also slightly crumbly.
Assembling the Peach Crumble Muffins
The recipe typically makes about 15 muffins, depending on how generous you are when dishing out the batter. Start by filling each muffin liner with batter until it is approximately ¾ full. If you don’t want to use paper liners, you could instead use spray oil to grease the muffin pans.
A tip I always suggest when filling muffin liners is to use an icecream scoop. A scoop like this is a great way to give the right amount of batter each time.
Next, divide the crumble mixture across the top of the muffins. This is done easiest by using your hands to break up and sprinkle the crumble. Finish the muffins by sprinkling a small handful of rolled oats on each muffin too.
Baking the Peach Crumble Muffins
One of the secrets I learnt many years ago for baking muffins is to leave them to sit for 5-10 minutes before popping them in the oven. Place the muffins in the oven and cook them for approximately 25 minutes in the oven. The cooked muffins will have a lovely light golden brown color on top. A skewer inserted into the centre of a muffin should also come out clean, when cooked.
Leave the hot muffins to stand for 5 minutes before removing from the pans. The muffins are great served warm but will keep for 3-4 days in an air-tight container. You can also freeze them for up to 3 months.
Recipe Notes and Tips
- Never overmix muffin batter. This will always result in dense muffins. The batter should be mixed until the flour has just been mixed through. You can even undermix the batter slightly for when you fold through the peaches.
- Always use fresh baking powder. Using old baking powder is guaranteed to produce muffins that don’t rise nicely.
- Nectarines can be substituted in place of the peaches.
- Use an icecream scoop to fill the muffin liners. It will allows for mess free filling to create muffins of a fairly consistent size every time.
- Try dicing up some additional pieces of fruit to sprinkle on the top with the crumble. It can add another element of color and will help people to know what’s in the muffin.
