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Categories:
muffins butter white sugar light brown sugar cinnamon flour vanilla eggs milk peaches baking powder nutmeg Streusel Topping cinnamon brown sugar flour rolled oats cold unsalted butter salt
Viewed: 38 - Published at: 2 years agoIngredients
- For the muffins
- 1/2 cup salted butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 2 cups flour
- 2 teaspoons vanilla
- 2 eggs, at room temperature
- 1/2 cup milk
- 2 peaches, unpeeled and diced
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- For the streusel topping
- 1 teaspoon cinnamon (preferably Saigon)
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/3 cup rolled oats
- 3 tablespoons cold unsalted butter
- 1 pinch salt
Method
- Preheat the oven to 350 and line a muffin tin with paper liners (ideally makes 12 medium muffins). Grease the top of the tin as the muffins may spill over slightly.
- In the bowl of a stand mixer, cream the butter and sugars together until fluffy. Add the eggs, vanilla and milk and mix together. In a separate bowl, whisk together the flour, baking powder, cinnamon and nutmeg.
- Add the dry ingredients slowly to the stand mixer, beating until just incorporated. Stir in the peaches gently.
- In a small bowl, mix all the streusel topping ingredients together with your fingers until it has a sandy texture.
- Spoon the batter into a muffin pan with muffin liners. Fill to the top.
- Sprinkle the streusel topping over the batter and bake for 20-25 minutes, until slightly golden.
