Walker Market peach muffs

材料

For the muffins:

2 cups all-purpose flour

1¼ cups granulated sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, melted and slightly cooled

½ cup full-fat sour cream (or plain Greek yogurt)

¼ cup milk

2 large eggs (room temperature)

1 teaspoon vanilla extract

1¼ cups fresh ripe peaches, peeled and diced

Optional cinnamon sugar topping:

2 tablespoons sugar

½ teaspoon ground cinnamon

Optional streusel topping:

⅓ cup brown sugar

½ tablespoon granulated sugar

½ teaspoon ground cinnamon

¼ cup melted butter

⅔ cup all-purpose flour

手順

Preheat oven to 400°F. Line or grease a 12-cup muffin tin.

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

In another bowl, whisk together the melted butter, sour cream, milk, eggs, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined.

Fold in the diced peaches — don’t overmix.

Divide the batter evenly into the muffin cups, filling nearly to the top.

Sprinkle with cinnamon sugar or streusel topping, if using.

Bake at 400°F for 5 minutes. Without opening the oven, reduce heat to 350°F and bake for another 18–22 minutes until the tops are golden and a toothpick comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack