PEACH MUFFINS

Ingredients

Crumb Topping

• 1 cup all-purpose flour
• ½ cup packed mild brown sugar
• ½ teaspoon floor cinnamon
• ½ teaspoon salt
• 6 tablespoons unsalted butter melted
• Muffins
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon floor cinnamon
• ¼ teaspoon floor ginger
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 giant eggs room temperature
• ½ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups peeled and chopped peaches about three medium peaches

Maple Vanilla Drizzle

• 1 cup powdered sugar
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• 1 ½-2 tablespoons milk

Instructions

Preheat oven to 425 degrees. Line a preferred 12-count muffin pan with paper liners.
In a medium bowl, whisk collectively the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork till crumbs form. Set the bowl apart for a few minutes.
In a separate medium bowl, whisk collectively the flour, baking soda, salt, floor cinnamon, and floor ginger.
In a giant bowl, stir collectively the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Add the flour combination to the moist elements and combine simply till incorporated. Fold in the chopped peaches.
Spoon the batter into the liners stopping simply shy of the top. Spoon the crumb topping evenly over every muffin and press gently down so the crumbs stick.
Bake for 5 minutes. Reduce the warmness to 350 ranges besides opening the oven. Bake for an extra 15-19 minutes or till a toothpick inserted in one of the middle cupcakes comes out smooth or with a few moist crumbs. Cool in the pan for about 5 minutes earlier than disposing of the cakes to cool on a wire rack to wholly cool.
In a small bowl, whisk collectively the powdered sugar, maple syrup, vanilla extract, and 1 half of tablespoons of milk. Add extra milk 1 teaspoon at a time, till favored consistency is reached. Drizzle over thoroughly cooled muffins.

Notes

Use clean or frozen peaches peeled and chopped into small pieces. If frozen, thaw first and drain and juice.
Line the cupcake/muffin tin with liners. They simply assist maintain the desserts from sticking to the pan. I genuinely like the unbleached chlorine-free ones. They peel away flawlessly from cakes and cupcakes.
Add a little protein and texture with the aid of including 3/4 cup chopped walnut or pecans.
Stir the batter simply until combined. Overmixing can make the cakes dense and tough.
Do no longer overbake the muffins. Cook simply till a toothpick inserted in the pinnacle of one of the middle truffles comes out easy or with a few moist crumbs.
Let the cooked cakes relaxation in the tin for 5 minutes earlier than cautiously putting off them to wire racks.
Store in an hermetic container on the counter at room temperature for up to three days or in an hermetic container in the fridge for 5-6 days.

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