There’s nothing like a muffin to preserve the flavors of summer, especially if made with still plentiful summer sweet peaches. Feel free to use white whole wheat flour to make your muffins healthier.
Cooking With Friends Kitchen
For the batter:
1/3 cup 2% milk
6 tablespoons melted salted butter
1 teaspoon vanilla extract
1 egg, lightly beaten
1 ½ cups unbleached white flour (or all white whole wheat)
¾ cup sugar
1 ½ teaspoons baking powder
2 large peaches, peeled and diced into small pieces
For the topping:
3 tablespoons salted butter
½ cup flour
4 tablespoons sugar
1 teaspoon cinnamon
Pre-heat the oven to 375 degrees. Prepare the mini muffin pan by spraying with baking spray. Or, use mini cupcake liners which will hold the muffins together better. To make the batter, whisk together the milk, melted butter, vanilla and egg. Set aside. In another bowl, stir the flour, sugar and baking powder together. Pour the wet ingredients into the dry and mix with a wooden spoon. Fold the diced peaches into the batter.
In a small bowl, mix together the flour, sugar, butter and cinnamon with your fingers to form the crumble topping.
Distribute the batter among the baking tins and sprinkle a generous amount of crumble topping on each. Bake for 15 minutes on the center rack in the oven. Gently lift the muffins out of the pan and cool on a rack. Repeat until all batter is used.
To freeze the muffins, cool completely and then transfer to an airtight container. Lay wax paper between the layers. For extra protection, wrap the container with aluminum foil.
Makes 24 mini muffins