Top anything with a crumb or streusel topping and I’m in. It’s so hard for me not to eat the crumb top off of every single muffin…my family would agree. These were amazing and they’re healthy! My mom found the freshest peaches from a farmers market and they were so sweet and perfect. I am really sad that summer produce will be gone soon..I love love loved all of the gorgeous heirloom tomatoes and sweet corn and zucchini and peaches and everything that I was able to cook with this summer. Having the blog especially made me appreciate all of the summer produce even more than usual. I am starting to get excited about making some fall recipes though. The change of seasons is always fun for me when it comes to planning food and recipes. Anyways, make these muffins before the last of the peaches are gone! You will LOVE them.
So, you can pretty much make these with any fruit, but the peaches in this are so delicious, and what better way to use them before summer is over? I’ve made these with blueberries and lemon too and they were SO good.
Makes about 15-17 muffins depending on size.
For the muffins:
2 c. whole wheat pastry flour
1/2 c. brown sugar
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
2 tsp. vanilla extract
1/2 c. + 1 T. plain Greek yogurt (I used 0%)
3/4 c. + 2 T. vanilla almond milk (you can use regular milk here too)
4 T. unsalted butter, melted
1 1/2 c. peaches, peeled and chopped (about 2 large)
For the crumb:
2/3 c. whole wheat pastry flour
1/4 c. + 2 T. brown sugar
1 tsp. cinnamon
pinch of nutmeg
1 tsp. vanilla extract
4 tsp. unsalted butter, melted
1/4 tsp. salt
Preheat oven to 350℉. Line a standard 12-muffin tin with paper liners. You might need an extra muffin tin..this yields about 15-17 muffins.
Whisk together flour, baking soda, baking powder, cinnamon, salt, and ginger. In a separate bowl, whisk together egg and brown sugar until smooth. Whisk in butter, vanilla, yogurt, and milk until thoroughly combined. Slowly add the dry ingredients into the wet, and mix until just combined. Fold in peaches. Pour batter into prepared muffin tin and fill each about 3/4 the way full.
For the crumb topping, whisk together the butter and sugar until smooth. Stir in the cinnamon, nutmeg and salt. Lastly, stir in the flour until mixture comes together. It will be thick and moistened. Sprinkle the batter with the crumb topping, dividing equally between each muffin. Bake for 18-20 minutes until tops are golden and a toothpick comes out clean. Let cool and eat!