Katy

Peach Crumble Muffins

Name: Peach Crumble Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 1/4 cups peaches (, ripe but firm, skin on, cut into small 1.25cm / 1/2" pieces (Note 1); 3/4 cup Extra chopped peaches (- for topping); 100 g (7 tbsp) unsalted butter, melted, cooled; 2/3 cup caster sugar / superfine sugar (granulated/regular white sugar ok too); 1/2 cup plain unsweetened yogurt (, at room temperature (Note 2); 1 large egg (, at room temperature (~55g/2oz shell-on weight); 1 tsp vanilla extract; 1 1/2 cups plain flour / all-purpose flour; 1 tsp baking soda (bi-carbonate soda) (Note 3); 1/2 tsp cinnamon powder; 1/8 tsp cooking salt / kosher salt; 1/3 cup plain flour / all-purpose flour; 1/3 cup (tightly packed) brown sugar; 1/2 cup pecans (sub rolled oats for nut-free); 1/2 tsp cinnamon powder; 1/8 tsp cooking salt / kosher salt; 30g (2 tbsp) unsalted butter (, melted)

12 servings

servings

25 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

1 1/4 cups peaches (, ripe but firm, skin on, cut into small 1.25cm / 1/2" pieces (Note 1)

3/4 cup Extra chopped peaches (- for topping)

100 g (7 tbsp) unsalted butter, melted, cooled

2/3 cup caster sugar / superfine sugar (granulated/regular white sugar ok too)

1/2 cup plain unsweetened yogurt (, at room temperature (Note 2)

1 large egg (, at room temperature (~55g/2oz shell-on weight)

1 tsp vanilla extract

1 1/2 cups plain flour / all-purpose flour

1 tsp baking soda (bi-carbonate soda) (Note 3)

1/2 tsp cinnamon powder

1/8 tsp cooking salt / kosher salt

1/3 cup plain flour / all-purpose flour

1/3 cup (tightly packed) brown sugar

1/2 cup pecans (sub rolled oats for nut-free)

1/2 tsp cinnamon powder

1/8 tsp cooking salt / kosher salt

30g (2 tbsp) unsalted butter (, melted)

Directions

ABBREVIATED RECIPE

Mix Crumble ingredients. Whisk Dry and Wet ingredients in separate bowls, mix together, stir in peaches. Fill muffin tin, top with extra peaches, top with Crumble. Bake 200°C / 390°F (180°C fan) 23 - 25 minutes.

FULL RECIPE

Preheat oven to 180°C / 350°F (160°C fan-forced).

Toast pecans - Spread the pecans on a tray and place in the oven for 5 minutes. Remove, cool slightly then finely chop.

Turn oven up to 200°C / 390°F (180°C fan-forced). Line a 12 hole standard muffin tin with paper liners.

Crumbly topping - Mix the flour, sugar, salt and chopped pecans using a fork in a small bowl. Add butter and mix until it resembles wet sand. Set aside.

Muffin batter - Whisk the Dry ingredients in a large bowl. Whisk the Wet ingredients in a separate bowl. Pour the Wet into the Dry ingredients bowl then mix with a rubber spatula until the flour is almost incorporated - about 14 stirs, the batter will be lumpy.

Add peaches - Add the 1 1/2 cups peach pieces, then mix just until you can no longer see flour and the peaches are dispersed. Minimum stirs is key here, for soft muffins!

Fill muffin tin - Working quickly (Note 4), divide the batter between the holes, filling to the top - a lever ice cream scoop is super useful here! Lightly press the Extra peaches on top of each muffin, then spoon the Crumble on - just pile it on top and use it all!

Bake 23 - 25 minutes (check first at 23 minutes), until a toothpick comes out clean. Leave in the muffin tin for 10 minutes then transfer to fully cool on a rack - or eat!

Nutrition

Serving Size

Calories

264 kcal

Total Fat

13 g

Saturated Fat

6 g

Unsaturated Fat

5 g

Trans Fat

0.4 g

Cholesterol

38 mg

Sodium

156 mg

Total Carbohydrate

35 g

Dietary Fiber

1 g

Total Sugars

20 g

Protein

3 g