2 Cups Peaches, chopped and tossed in 6 Tablespoons Flour (to prevent sinking)
1 Cup All-Purpose Flour
1/2 Cup White Sugar
6 Tablespoons Butter, slightly melted
1 & 1/2 Cup Powdered Sugar
1/2 Teaspoon Pure Vanilla Extract
2–3 Tablespoons Milk
First, preheat your oven to 400 degrees Fahrenheit and spray your muffin pans with oil or line them with muffin tins. *(1)
In a large bowl, mix the 2 & 3/4 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. *(2)
In a separate bowl whisk 1 cup milk, 2 large eggs, 8 tablespoons cooled melted butter, and 1 teaspoon pure vanilla extract.
Create a funnel in the dry ingredients and pour the liquid mixture into the center.
Mix with a spoon until combined. *(3)
Gently fold in the 2 cups of floured peaches until evenly dispersed.
Pour the Peach Muffin batter into each tin 3/4ths full. *(4)
In a small bowl, mix the 1 cup flour, 1/2 cup white sugar, and 6 tablespoons butter. Use your fingers to create a crumble and evenly disperse the streusel between all of the muffins, about 1 tablespoon for each muffin top.
Bake your Peach Crumble Muffins for 20-25 minutes. *(5)
Near the end of your muffins baking time, whisk together the 1 & 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2-3 tablespoons milk. Set to the side.
Let your muffins cool on a wire rack, drizzle with icing, and enjoy. *(6)
If you are using a dark muffin pan be sure to lower your baking temperature (to about 375 degrees Fahrenheit) and adjust the baking time (they usually only take about 15 minutes to bake in a dark pan).
Make sure not to scoop right from the container, this will compact the flour and be too much. Scoop with a spoon into your measuring container for more accurate measuring.
Don’t over mix. Some lumps are normal.
To make it look pretty I press a few extra chopped peaches on the top of each muffin at the end of this step.
When a toothpick comes out clean your muffins are done baking.
Store your muffins in a sealed container for up to a week.