Peach Muffins with Brown Butter Crumble

Fluffy, moist muffins with fresh peaches and topped with brown butter crumble

Brown butter, warm spices, and fresh peaches make these muffins a wonderful comfort food.  Grab a cup of coffee and indulge! Enjoy!

Peach Muffins with Brown Butter Crumble

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Author: Danielle

Fluffy, moist muffins with fresh peaches and topped with brown butter crumble

Ingredients US Metric

• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 2 to 3 fresh peaches
• 1 Tbsp flour

Crumble Topping

• 1 stick of butter
• 1 cup flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon

InstructionsFahrenheitCelsius

1. Preheat oven to 375°F. Prep your muffin tins with about 16 paper liners.
2. First, brown the butter for the crumble topping. To do this, melt the stick of butter in a large saucepan on medium heat. The butter will become foamy and make some crackling noises. Slowly swirl the pan occasionally until the butter develops a nutty aroma and brown bits start to form at the bottom. After a minute or two, it will become amber in color. Remove from heat and allow to cool.
3. While the brown butter is cooling, peel and chop the peaches into small chunks (no larger than 1/2 inch).
4. To make the crumb topping, whisk together the flour, sugar, brown sugar, and cinnamon. Then, add the cooled brown butter and mix until combined. Set aside.
5. To make the muffins, in a medium bowl, whisk together the eggs, sugars, sour cream, oil, and vanilla until combined.
6. In a separate large bowl, whisk the flour, baking powder, and salt. Add the wet ingredients into the dry ingredients and stir until combined.
7. Toss the chopped peaches with 1 tbsp of flour (this will help prevent them from sinking in the muffin batter). Set aside about 1/2 cup of peaches and then fold the remaining peaches into the muffin batter.
8. Scoop the muffin batter into lined tins about 3/4 full. Top with reserved peach chunks and then sprinkle with the crumble topping.
9. Bake for about 18-20 minutes until the tops have risen and a toothpick comes out clean.
10. Allow the muffins to cool in the tins for about 10 minutes and then transfer to a wire rack.

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