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Peach Crumb Top Muffins
Description:
super moist muffins... Ingredients: THE CRUMB TOPPING ~this is what you need… 1/3 cup light brown sugar 1 Tablespoon granulated sugar 1 teaspoon ground cinnamon 1/4 cup butter, melted 2/3 cup all-purpose flour THE MUFFINS ~this is what you need… 1/2 cup butter, softened to room temperature 1/2 cup brown sugar 1/4 cup granulated sugar 2 large eggs, room temperature preferred 1/2 cup sour cream 2 teaspoons vanilla extract 1 and 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon allspice 1/2 teaspoon salt 3 Tablespoons milk 1 and 1/2 cups peeled, chopped peaches THE GLAZE ~this is what you need… 1 cup confectioners' sugar 3 Tablespoons heavy cream 1/4 teaspoon vanilla extract Directions: ~what to do… ~ the crumb topping. Combine both sugars, the cinnamon, and melted butter. Stir in the flour. The crumb topping will be crumbly. Set aside. Preheat oven to 425F degrees. Spray a 6-count jumbo muffin pan with nonstick spray. Set aside. ~ the muffins: using mixer beat the butter on high speed until smooth and creamy. Add the brown sugar and granulated sugar and beat until creamed. Scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time until well blended add sour cream, and vanilla extract. Beat on medium speed for 1-2 minutes, then turn to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches. Spoon the muffin batter evenly between all 6 muffin tins. Fill the muffin tins until they are full. Press a handful of the crumb topping into the top of each. Bake for 8 minutes at 425F degrees, lower the oven temperature to 350F degrees and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. ~ the glaze: whisk all of the ingredients together and drizzle over warm muffins.  Recipe Summary: Yield: 6 jumbo Prep Time: 15 minutes Cook Time: Bake for 8 minutes at 425F degrees, lower the oven temperature to 350F degrees and bake for 20-25 mo Comments: Other recipes by 1837 Cobblestone Cottage Bed and Breakfast: Strawberry Bruschetta The Pumpkin Chocolate Chip Cookies Double Chocolate Banana Muffin | |
Recipe Provided By:
1837 Cobblestone Cottage Bed and Breakfast Canandaigua, NY Canandaigua Bed and Breakfast Inns |