Peach Coffeecake Muffins
These scrumptious muffins are perfect for Saturday breakfasts. The muffins are loaded with peaches and have a heavenly streusel topping with pecans sprinkled over top.
Ingredients
MUFFIN BATTER:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 1/4 cup unsalted butter, softened 1/2 stick
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup 2% milk
- 2 cups fresh peaches diced
- 1 large egg
CRUMB TOPPING:
- 1/4 cup unsalted butter cold
- 1/2 cup UNBLEACHED all-purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/3 cup finely chopped pecans
Instructions
MUFFIN BATTER:
- Preheat oven to 425°.
- Combine butter, sugar, salt, baking powder, cinnamon, vanilla, egg and milk and mix with an electric mixer until smooth.
- Add flour and peaches and stir just until moistened.
- Spray muffin tins with cooking spray.
- Divide batter evenly between 12 muffin tins.
- Prepare crumb topping.
- Sprinkle crumb topping over top of each muffin.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-20 minutes or until a toothpick inserted in center comes out clean.
CRUMB TOPPING:
- Combine flour, sugars and cinnamon.
- Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Stir in pecans.
- Divide mixture evenly over the top of each muffin.
Notes
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 284kcalCarbohydrates: 47gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 168mgPotassium: 157mgFiber: 1gSugar: 27gVitamin A: 350IUVitamin C: 2.5mgCalcium: 90mgIron: 0.7mg
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