Peach Vanilla Muffins

These Peach Vanilla Muffins are moist and crumbly with a hint of fruity flavor from peach puree. A cinnamon oat crumble topping adds texture and sweetness. If you are making these in the summer, try using fresh peaches to make your own peach puree for the best flavor! But don’t worry, canned or frozen peaches will work just fine if you want to make these out of season. If you like this recipe, you should also check out these Blackberry Swirl Muffins - they use the same muffin base!

Make the Oat Crumble Topping

First, make the cinnamon oat crumble topping. Stir together flour, oats, brown sugar, and cinnamon in a medium bowl. Add cold, cubed butter and mix with your hands, forks, or pastry cutter breaking up the butter as you go until you have pea-sized clumps like in the image below. Cover and refrigerate the crumble until you are ready to use it later.

Make the Muffin Batter

Follow these simple steps to make the muffin batter:

1. Whisk together flour, baking soda, baking powder, and salt in a medium bowl and set aside.

2. Using a stand or handheld mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add granulated and brown sugars and mix until light and fluffy.

3. Add two eggs and vanilla extract and mix until fully combined. Add plain Greek yogurt and mix until fully incorporated. The mixture may be a bit lumpy, but this is okay.

4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add 1/4 cup of milk and mix until fully combined and smooth.

5. Fold in peach puree until it is evenly distributed throughout the batter.

Fill the Muffin Pan

Line a 12-count muffin pan with muffin liners. Transfer the batter to the pan, filling each liner almost all the way to the top. Tip: try using a large cookie scoop to transfer the batter for uniform muffins and easy clean up.

Sprinkle a generous amount of the oat crumble on each muffin. It may look like a lot now, but trust me you want as much as you can get!

Bake the Muffins

Bake the muffins at 425°F for 5 minutes. Without opening the oven, turn the temperature down to 350°F and bake for an additional 15-17 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. This method of cooking helps you get that big crunchy muffin top you see at a bakeries. Ever since I learned this I won’t bake muffins any other way!

Allow the muffins to cool into the pan for 5 minutes before removing. Store leftovers in an airtight container at room temperatures for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 3 months. To reheat, flash bake in a 425°F oven for about 2 minutes.

muffins

Yield: 12

Author: Laura's Bake Lab

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Peach Vanilla Muffins

Peach puree mixed into vanilla muffins with a cinnamon oat crumble topping.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Crumble Topping

• 6 Tbsp unsalted butter, cold and cubed
• 1/2 cup all purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Muffins

• 1 and 3/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup plain Greek yogurt, room temperature
• 1/4 cup whole milk, room temperature
• 3/4 cup peach puree

Instructions

1. To make the oat crumble topping: Stir together the flour, oats, sugar, and cinnamon in a medium bowl. Add the cubed butter and mix with your hands, forks, or pastry cutter breaking up the butter as you go until you have pea-sized clumps. Cover and refrigerate until ready to use.
2. To make the muffins: Preheat the oven to 425°F. Line a 12-count muffin pan with muffin liners.
3. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
4. Using a stand or handheld mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars and mix until light and fluffy.
5. Add the eggs and vanilla and mix until fully combined. Add the Greek yogurt and mix until fully incorporated. The mixture may be a bit lumpy, but this is okay.
6. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the milk and mix until fully combined and smooth.
7. Fold in the peach puree.
8. Transfer the batter to the muffin pans, filling almost all the way to the top. You can use a large cookie scoop for less mess and more uniform muffins.
9. Sprinkle a generous amount of the oat crumble topping on each muffin.
10. Bake at 425°F for 5 minutes. Without opening the oven, turn the temperature down to 350°F and bake for an additional 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool into the pan for 5 minutes before removing.
11. Store leftover muffins in an airtight container at room temperatures for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 3 months. To reheat, flash bake in a 425°F oven for about 2 minutes.

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