Peach Crumble Muffins

Name: Peach Crumble Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/4 cups peaches (, ripe but firm, skin on, cut into small 1.25cm / 1/2" pieces (Note 1)); 3/4 cup Extra chopped peaches (- for topping); 100 g (7 tbsp) unsalted butter, melted, cooled; 2/3 cup caster sugar / superfine sugar ((granulated/regular white sugar ok too)); 1/2 cup plain unsweetened yogurt (, at room temperature (Note 2)); 1 large egg (, at room temperature (~55g/2oz shell-on weight)); 1 tsp vanilla extract; 1 1/2 cups plain flour / all-purpose flour; 1 tsp baking soda ((bi-carbonate soda) (Note 3)); 1/2 tsp cinnamon powder; 1/8 tsp cooking salt / kosher salt; 1/3 cup plain flour / all-purpose flour; 1/3 cup (tightly packed) brown sugar; 1/2 cup pecans ((sub rolled oats for nut-free)); 1/2 tsp cinnamon powder; 1/8 tsp cooking salt / kosher salt; 30g (2 tbsp) unsalted butter (, melted)

Prep 25 min Cook 25 min Serves 12 Source

Ingredients

1 1/4 cups peaches (, ripe but firm, skin on, cut into small 1.25cm / 1/2" pieces (Note 1))
3/4 cup Extra chopped peaches (- for topping)
100 g (7 tbsp) unsalted butter, melted, cooled
2/3 cup caster sugar / superfine sugar ((granulated/regular white sugar ok too))
1/2 cup plain unsweetened yogurt (, at room temperature (Note 2))
1 large egg (, at room temperature (~55g/2oz shell-on weight))
1 tsp vanilla extract
1 1/2 cups plain flour / all-purpose flour
1 tsp baking soda ((bi-carbonate soda) (Note 3))
1/2 tsp cinnamon powder
1/8 tsp cooking salt / kosher salt
1/3 cup plain flour / all-purpose flour
1/3 cup (tightly packed) brown sugar
1/2 cup pecans ((sub rolled oats for nut-free))
1/2 tsp cinnamon powder
1/8 tsp cooking salt / kosher salt
30g (2 tbsp) unsalted butter (, melted)

Steps

1
Mix Crumble ingredients. Whisk Dry and Wet ingredients in separate bowls, mix together, stir in peaches. Fill muffin tin, top with extra peaches, top with Crumble. Bake 200°C / 390°F (180°C fan) 23 - 25 minutes.
2
Preheat oven to 180°C / 350°F (160°C fan-forced).
3
Toast pecans - Spread the pecans on a tray and place in the oven for 5 minutes. Remove, cool slightly then finely chop.
4
Turn oven up to 200°C / 390°F (180°C fan-forced). Line a 12 hole standard muffin tin with paper liners.
5
Crumbly topping - Mix the flour, sugar, salt and chopped pecans using a fork in a small bowl. Add butter and mix until it resembles wet sand. Set aside.
6
Muffin batter - Whisk the Dry ingredients in a large bowl. Whisk the Wet ingredients in a separate bowl. Pour the Wet into the Dry ingredients bowl then mix with a rubber spatula until the flour is almost incorporated - about 14 stirs, the batter will be lumpy.
7
Add peaches - Add the 1 1/2 cups peach pieces, then mix just until you can no longer see flour and the peaches are dispersed. Minimum stirs is key here, for soft muffins!
8
Fill muffin tin - Working quickly (Note 4), divide the batter between the holes, filling to the top - a lever ice cream scoop is super useful here! Lightly press the Extra peaches on top of each muffin, then spoon the Crumble on - just pile it on top and use it all!
9
Bake 23 - 25 minutes (check first at 23 minutes), until a toothpick comes out clean. Leave in the muffin tin for 10 minutes then transfer to fully cool on a rack - or eat!