Peach Muffins

I’m on the fence on these muffins. I thought it was great fresh out of the oven, but as leftovers they seemed heavy and more dense. EDIT- Upon putting together my post I noticed I did not add the eggs. UGH! That explains why they where heavier, but non the less it wasn’t a total flop for leaving it out. My son gobbled them up so I can’t complain haha.

Peach Muffins

(Adapted from A Sprinkle of This and That)

 

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1/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
2 1/3 cup flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen peeled peaches, chopped
1/4 cup sugar
3 Tbsp flour
1/4 tsp ground cinnamon
2 1/2 Tbsp unsalted butter

Preheat oven to 375 degrees. Beat 1/4 cup butter until creamy. 

Gradually add sugar and mix until fluffy. 

Add the egg and mix until blended.  UMMM I FORGOT THE EGGS!!!!!

Combine flour, baking powder and salt. 

Slowly add the flour mixture to the flour mixture alternating with the milk. 

Mix in the vanilla extract. 

 

With a spoon, stir in the peaches.  If using frozen peaches, chop first then let defrost and drain prior to adding them to the batter. 

Spoon batter into a cupcake lined muffin pan, filling 2/3 of the way. 

Combine the 1/4 cup sugar, 3 Tbsp flour and cinnamon.  Cut in 2 1/2 Tbsp butter with a pastry blender or a fork until you have created crumbs. 

Sprinkle on top of each muffin. 

Bake at 375 degrees for 20-25.  Remove from oven and cool on wire racks.