Peach Muffins with Pecan Crumb Topping
Ingredients
The muffins
-
1 and ¾
cup
all purpose flour
-
½
cup
white sugar
-
¼
cup
light brown sugar
-
1
teaspoon
ground ginger
-
1
teaspoon
cinnamon
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
⅛
teaspoon
table salt
-
⅓
cup plus 1 tablespoon
milk
-
½
cup
sour cream
-
⅓
cup
canola oil
-
1
large
egg
-
½
teaspoon
almond extract
-
1
cup
diced peaches
-
1
tablespoon
all purpose flour
The crumb topping
-
3
tablespoons
very soft unsalted butter
-
⅓
cup
all purpose flour
-
⅓
cup
white sugar
-
½
cup
chopped pecans
Instructions
- Mix all dry ingredients in a large bowl and set aside.
- In a separate measuring cup, combine milk, canola oil, egg, sour cream, and almond extract, whisking until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Toss diced peaches with 1 tablespoon of flour and gently fold into the batter.
- Prepare the crumb topping by mixing soft butter, flour, and sugar until crumbly.
- Grease or line a muffin tin and scoop the batter into the cups.
- Top each muffin with the crumb topping and chopped pecans.
- Bake at 375°F for 18-20 minutes until golden and a toothpick comes out mostly clean.
- Let cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
9 medium muffins
Calories
347
Total fat
16g
Total carbohydrates
48g
Total protein
4g
Sodium
121mg
Cholesterol
38mg
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