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.
(Adapted from A Sprinkle of This and That)
1/4 cup unsalted butter, softened
1/3 cup sugar
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.