Crumb Topped Peach Muffins
Ingredients
- 2-1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1/2 cup melted unsalted butter cooled
- 1-15 ounce can sliced peaches in juice
- 1 teaspoon vanilla extract
- Crumb Topping:
- 3/4 cup flour
- 1/4 cup brown sugar packed
- 1/4 teaspoon cinnamon
- 4 tablespoons cold cubed unsalted butter
Instructions
- Preheat oven to 400°F.
- Spray an 18-cup muffin tin with Baker's Release spray or grease generously.
- Stir together the flour, granulated sugar, baking powder, baking soda, salt and cinnamon (from the muffin section).
- Stir in the eggs, melted butter,1/2 cup plus 2 tablespoons of the peach juice (from the canned peaches), and one cup of the peaches, diced small (should be all of them), plus the vanilla extract, until just combined.
- Divide batter among 18 muffin cups.
- For the topping, stir together the flour, brown sugar and cinnamon.
- Work in the cold butter with your fingertips,two forks, or a pastry blender until crumbly and top the batter with the crumb topping.
- Bake for 21-23 minutes or until golden and a toothpick inserted, can be removed cleanly.
- Cool in pan ten minutes, then turn out and finish cooling on a wire rack.
Notes
From the kitchen of palatablepastime.com
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