Spiced Peach Muffins
These Spiced Peach Muffins are a delicious treat with a delightful crunch topping that adds an irresistible texture to the moist and flavorful muffins. The crumbly topping is a perfect complement to the softness of the muffins, making them a perfect choice for breakfast or a snack any time of the day.
Yield
12 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | dash |
mace
|
*
|
| 1 | large |
eggs
slightly beaten |
|
| 8 | ounces |
yogurt
peach |
|
| ⅓ | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
dried peaches
finely chopped |
*
|
| Crunch topping | |||
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
walnuts
chopped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1 | dash |
mace
|
*
|
| 1 | large |
eggs
slightly beaten |
|
| 231.2 | ml/g |
yogurt
peach |
|
| 79 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
dried peaches
finely chopped |
*
|
| Crunch topping | |||
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
walnuts
chopped |
|
| 2.5 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Preheat oven to 400℉ (200℃).
Grease the bottoms of 12 muffin cups or line pans with paper muffin cups.
Mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and mace in a medium bowl.
Mix egg, peach yogurt, milk, and oil in a small bowl.
Make a well with a spoon in the center of the flour mixture.
Pour the egg mixture and chopped dried peaches into the well.
Stir until the flour mixture is moistened; the batter should maintain some lumps.
Gently spoon batter into greased muffin pan cups, filling each ⅔ full.
Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly.
Sprinkle each muffin with approximately two teaspoons of the topping.
Bake 20 to 23 minutes or until golden brown.
Remove muffins from the pan and serve warm.
