Fresh Peach Muffins Recipe

5 from 1 vote

Start your day with these scrumptious fresh peach muffins. You'll love their tender peach-filled insides and crumb topped outside! Truly irresistible!

Prep Time30

Cook Time20

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast, muffins, peach muffins

Servings: serving

Calories: 163kcal

Author: Mindee

Cost: 15

Ingredients

Muffins

10 Tbs. Butter softened
1 Cup Sugar
2 Eggs
2 teaspoon Pure Vanilla Extract
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
2 Cups Flour
½ Cup Sour Cream
½ Cup Milk
2 Cups Sliced and diced Peaches (about 3 medium peaches)

Brown Sugar Crumb Topping

6 Tbs. Butter chilled
¾ Cup Brown Sugar
¾ Cup Flour
2 teaspoon Ground Cinnamon

Instructions

Preheat the oven to 400 degrees and line 24 muffin cups with liners.
Prepare the peaches by bringing a small pot of water to a boil. Boil the peaches for 45 seconds. Then, remove them from the boiling water and submerge them in ice water. After 1 or 2 minutes take them out of the ice water, and the skins should peel right off with a little gentle rubbing. Slice and dice peaches to get 2 cups of peaches.
In a mixing bowl, cream the butter and sugar. Beat in the eggs and vanilla. Beat in the baking powder, baking soda, and salt.
Whisk together the sour cream and milk in a measuring cup to add alternately to the creamed sugar and butter mixture with the flour.
Stir in ⅓ of the flour, then ½ of the sour cream/milk, another ⅓ of the flour, and last ½ of the sour cream/milk. Fold in the peaches with the last of the flour. Divide the batter up among 24 muffin cups.
In a food processor or in a bowl with a fork, stir the brown sugar, flour, and ground cinnamon together. Cut in the butter until well combined and crumbly. Sprinkle over the tops of the muffins.
Bake at 400 degrees for 15-18 minutes. A toothpick should come out clean.

Nutrition