Peach Muffins
Active Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 12
Ingredients:
Graham Cracker Streusel:
1/3 cup coarsely crushed graham crackers (from 2 graham cracker sheets)
2 Tbsp. all-purpose flour
2 Tbsp. granulated sugar
2 Tbsp. unsalted butter, melted
1/8 tsp. table salt
Muffins:
Cooking spray
1 1/2 cups (about 6 5/8 oz.) all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. table salt
3/4 cup sour cream
3/4 cup granulated sugar
1/3 cup whole milk
6 Tbsp. (3 oz.) unsalted butter, melted
1 large egg
1 (15-oz.) can sliced peaches, drained and roughly chopped, or 1 1/4 cups chopped fresh peeled peaches (about 2 medium [5 oz. each] peaches)
Directions:
Prepare the Graham Cracker Streusel:
Place graham cracker crumbs, flour, sugar, butter, and salt in a small mixing bowl. Using a rubber spatula or fork, stir the mixture together until evenly combined and small crumbs form. Cover bowl with plastic wrap, and chill until ready to use.
Prepare oven and muffin tray:
Preheat oven to 375°F. Generously coat a 12-cup muffin tray with cooking spray.
Combine dry ingredients:
Whisk together flour, baking powder, cinnamon, baking soda, and salt in a medium bowl until combined. Set aside.
Mix wet ingredients:
Beat sour cream, sugar, milk, butter, and egg on medium speed with a stand mixer fitted with a paddle attachment until fully combined, about 45 seconds.
Make batter:
Slowly add flour mixture, beating on low speed until just combined and a thick batter forms, about 1 minute, stopping to scrape down sides of bowl as needed.
Add peaches:
Remove bowl from stand mixer, and fold in peaches until evenly dispersed.
Fill the pan and top with streusel:
Divide batter evenly among prepared muffin wells (about 1/4 cup batter each).
Sprinkle the tops of each with about 1 tablespoon prepared streusel topping.
Bake muffins:
Bake in preheated oven until tops are golden brown and a wooden pick inserted in the center of muffins comes out clean, 25 to 30 minutes.
Cool muffins:
Cool muffins in tray until cool enough to remove, about 20 minutes. Serve warm, or let cool completely on a wire rack, 10 to 15 minutes.
Recipe courtesy of Southern Living.com