- Peach Crumble Muffins.jpg (46.37 KiB) Viewed 29 times
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 2 large peaches, ripe but firm, skin on, cut into 1¼cm pieces
- 3 medium peaches, chopped
Wet batter ingredients:
- 100g unsalted butter, melted, cooled
- 140g caster sugar
- 125g plain unsweetened yogurt
- 1 large egg
- 1 tsp vanilla extract
Dry muffin ingredients:
- 225g plain flour
- 1 tsp baking soda
- ½ tsp cinnamon powder
- ⅛ tsp salt
For the crumbly topping:
- 50g plain flour
- 70g brown sugar
- 60g pecans
- ½ tsp cinnamon powder
- ⅛ tsp salt
- 30g unsalted butter
Method
1. Preheat the oven to 180°C/Fan160°C/Gas Mark 4. Spread the pecans on a tray and place in the oven for 5 minutes. Remove, cool slightly then finely chop. Increase oven heat to 200°C/Fan180°C/Gas Mark 6. Line a 12 hole standard muffin tin with paper liners.
2. For the crumbly topping, mix the flour, sugar, salt, cinnamon and chopped pecans using a fork in a small bowl. Add butter and mix until it resembles wet sand. Set aside.
3. Whisk the dry ingredients in a large bowl.
4. 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 – approximately 14 stirs, the batter will be lumpy.
5. Add the peach pieces, then mix just until you can no longer see flour and the peaches are dispersed. Do not over stir.
6. Working quickly, divide the batter between the muffin tin holes, filling to the top. Lightly press the chopped peaches on top of each muffin, then spoon the crumble on top, and do not worry about there being too much crumble.
7. Bake 23 – 25 minutes, until a toothpick comes out clean. Leave in the muffin tin for 10 minutes then transfer to fully cool on a rack before serving.
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