INGREDIENTS
Crumb Topping
1 cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter melted
Muffins
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup granulated sugar
½ cup brown sugar
2 large eggs room temperature
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
1 ½ cups peeled and chopped peaches about 3 medium peaches
Maple Vanilla Drizzle
1 cup powdered sugar
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 ½-2 tablespoons milk
INSTRUCTIONS
Preheat oven to 425 degrees. Line a standard 12-count muffin pan with paper liners.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork until crumbs form. Set the bowl aside for a few minutes.
In a separate medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground ginger.
In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Add the flour mixture to the wet ingredients and mix just until incorporated. Fold in the chopped peaches.
Spoon the batter into the liners stopping just shy of the top. Spoon the crumb topping evenly over each muffin and press gently down so the crumbs stick.
Bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven. Bake for an additional 15-19 minutes or until a toothpick inserted in one of the center cupcakes comes out clean or with a few moist crumbs. Cool in the pan for about 5 minutes before removing the muffins to cool on a wire rack to fully cool.
In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and 1 1/2 tablespoons of milk. Add additional milk 1 teaspoon at a time, until desired consistency is reached. Drizzle over fully cooled muffins.
Notes
Use fresh or frozen peaches peeled and chopped into small pieces. If frozen, thaw first and drain and juice.
Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
Add a little protein and texture by adding 3/4 cup chopped walnut or pecans.
Stir the batter just until combined. Overmixing can make the muffins dense and tough.
Do not overbake the muffins. Cook just until a toothpick inserted in the top of one of the center muffins comes out clean or with a few moist crumbs.
Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
Store in an airtight container on the counter at room temperature for up to 3 days or in an airtight container in the fridge for 5-6 days.
Nutrition
Calories: 407kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 305mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg