Total Time
50mins
Prep 30 mins
Cook 20 mins

These muffins are delicious with fresh summer peaches. If you use frozen peaches, make sure to thaw them and drain any liquid before chopping.

Ingredients Nutrition

Directions

  1. Using and electric mixer, beat the butter at medium speed until creamy.
  2. Gradually add in 1/3 cup sugar and beat until light and fluffy.
  3. Add in egg and beat until well blended.
  4. In a bowl, mix together the 2 1/3 cups flour, baking powder, and salt.
  5. Alternately add flour mixture and milk to batter; stir after each addition.
  6. Add in vanilla; stir to combine.
  7. Gently fold in peaches.
  8. Grease muffin tin; spoon batter into muffin cups until 2/3 full.
  9. In a small bowl, add 1/4 cup sugar, 3 tablespoons flour, and cinnamon; stir to combine.
  10. With a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.
  11. Sprinkle crumb mixture over muffin batter.
  12. Bake in a 375° oven for 20 minutes or until golden.
  13. Turn muffins out of pan and cool on wire rack.
Most Helpful

1 5

The dough was way too thick and had to add a ton more milk. Once they were done, they had a very floury taste, I think that perhaps there is a mistake with the recipe, such as too much flour

5 5

These are amazing. I used whole wheat flour with a Tbl of Wheat Gluten for volume. I also didn't have milk around so I subbed with lowfat buttermilk. Fantastic!!!

5 5

I was looking for something different to use up a few peaches. This recipe fit the bill perfectly! I did add a bit of nutmeg with the cinnamon and after they were done baking they smelled and tasted so good. Next time I will add some pecans as well (didn't think about that soon enough this time), but I think they will make a great addition.