Farm Fresh Peach Muffins
- Yield 2 dozen
- 1/3 cup 2% milk
- 6 tablespoons melted salted butter
- 1 teaspoon vanilla extract
- 1 -- egg, lightly beaten
- 1 1/2 cups unbleached white flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 2 -- large peaches, peeled and diced
- 3 teaspoons cold salted butter, cut into pieces
- 1/2 cup white flour
- 4 tablespoons white sugar
- 1 teaspoon cinnamon
Pre-heat the oven to 375 degrees. Prepare the mini muffin pans by spraying with baking spray. Or, you can use mini cupcake liners which will hold the muffins together better.
To make the batter, whisk together the milk, melted butter, vanilla and egg. Set aside. In another bowl, stir the flour, sugar and baking powder together. Pour the wet ingredients into the dry and mix with a wooden spoon. Fold the diced peaches into the batter.
In a small bowl, mix together the flour, sugar, butter and cinnamon with your fingers to form the crumble topping.
Distribute the batter among the baking tins and sprinkle a generous amount of crumble topping on each. Bake for 15 minutes on the center rack in the oven. Gently lift the muffins out of the pan and cool on a rack. Repeat until all batter is used.
To freeze the muffins, cool completely and then transfer to an airtight container. Lay wax paper between the layers. For extra protection, wrap the container with aluminum foil. Warm slightly before serving in a an oven pre-heated to 250 degrees.