Peach Crisp Muffins

I love going to our local Farmer’s Market to see what is fresh and in season, and the other day they had delicious, juicy peaches. I love peaches whether in a crisp, in a pie, or just fresh with ice cream (yep just cut the peach in half and put a scoop of ice cream right on top).

Since peaches are in season at our local Farmer’s Market, it’s time to share with you my recipe for Peach Crisp Muffins.

These Peach Crisp Muffins are tender and moist, and loaded with peaches in the muffin, then I topped the muffins with more peaches and a yummy crisp topping.

I hope this recipe inspires you to bake. Let’s BAKE!

INGREDIENTS

MUFFINS

1-1/2 pounds fresh peaches (about 680 grams), peeled, diced and divided (approx. 3 peaches)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup unbleached flour (138 grams)
1/2 cup whole wheat pastry flour (72 grams)
1/2 cup granulated sugar (100 grams)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup peach Greek yogurt (164 grams)
1/4 cup butter, melted (56 grams)
2 tablespoons nonfat milk
1 egg

CRISP TOPPING

3 tablespoons old-fashioned rolled oats (20 grams)
3 tablespoons packed light brown sugar (30 grams)
3 tablespoons unbleached flour (22 grams)
1/4 teaspoon cinnamon

DIRECTIONS

MUFFINS

Preheat oven to 400-degrees F. (205-degrees C). Spray the bottoms only of a 12-cup muffin tin with baking spray. In a medium bowl, stir together 1-3/4 cup (324 grams) diced peaches, 1 tsp. cinnamon, and 1/4 tsp. nutmeg; set aside. In a medium bowl, whisk together peach greek yogurt, 1/4 cup (56 grams) melted butter, nonfat milk, and egg; set aside.

In a large bowl, whisk together 1 cup unbleached flour, whole wheat pastry flour, granulated sugar, baking powder and salt. Add peach-cinnamon-nutmeg mixture to flour mixture, stir to combine. Stir in yogurt mixture, until just combined. Divide batter evenly in prepared 12-cup muffin tin. Top each muffin with remaining diced peaches.

CRISP TOPPING

Place oats in food processor, pulse 5 times. Add brown sugar, 3 Tbsp. unbleached flour, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, pulse 5 times to combine. Add 2 Tbsp. softened butter, pulse 10 times until combined. Top each muffin evenly with Crisp Topping.

Bake muffins at 400-degrees F. for 18-22 minutes, or until internal temperature is 210-degrees F. (100-degrees C.). Remove from oven, let cool for 5 minutes, then lift each muffin away from tin to let the steam out, return to muffin tin. Let cool 10 minutes, then remove all muffins to cooling rack to cool completely.

Enjoy!

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