Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 large egg (50g)
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced small
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 2 tbsp (28g) cold unsalted butter, cubed
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 425°F (218°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together 250g all-purpose flour, granulated sugar, baking powder, and salt. In a separate small bowl, toss the diced peaches with 1 tablespoon of the flour mixture until lightly coated.
  3. Create a well in the center of the dry ingredients. Pour in the melted butter, egg, milk, and vanilla extract. Using a spatula, fold the mixture together until just combined; the batter should be thick and lumpy.
  4. Gently fold the floured peaches into the batter. Divide the batter evenly among the 12 muffin cups.
  5. Prepare the crumble by rubbing the cold butter into the brown sugar, 30g all-purpose flour, and cinnamon using fingertips until it resembles coarse sand. Sprinkle a generous pinch of crumble over each muffin.
  6. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door. Bake for another 18–22 minutes until the tops are mahogany-brown.