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Peach Crumb Muffins

Peach Crumb Muffins That’ll Brighten Your Summer Mornings

Delightful Peach Crumb Muffins bursting with fruit flavor, perfect for summer mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour you can mix half whole wheat for a nuttier flavor
  • 1 cup sugar brown sugar adds a deeper flavor if preferred
  • 1 tbsp baking powder ensure it's fresh for the best fluffiness
  • 1 tsp salt a small amount balances the sweetness perfectly
  • 1 cup Greek yogurt substitute with sour cream or whole milk yogurt if needed
  • 2 large eggs can be replaced with flaxseed meal or applesauce for a vegetarian option
  • 2 cups peaches fresh peaches shine but canned or frozen can work if well-drained
  • 1/2 cup butter replace with coconut oil for a dairy-free option
For the Crumb Topping
  • 1/2 cup brown sugar adds sweetness and depth
  • 1 tsp cinnamon essential for that crumb topping flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the eggs, Greek yogurt, and melted butter until smooth.
  4. Gently pour the wet mixture into the bowl of dry ingredients. Stir just until combined, being careful not to overmix.
  5. In a small bowl, mix together the melted butter, brown sugar, cinnamon, and flour for the crumb topping until it resembles coarse crumbs.
  6. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping over the batter.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For the best flavor, use room temperature ingredients, and mix the batter just until combined to avoid tough muffins.

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