Description
Soft, bakery-style muffins bursting with juicy peaches and topped with a buttery cinnamon crumb and vanilla glaze—perfect for breakfast, brunch, or a sweet snack.
Ingredients
Units
Scale
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or canned peaches, diced (drained if using canned)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
- In another bowl, whisk oil, milk, egg, and vanilla until smooth. Pour wet ingredients into the dry and mix just until combined. Gently fold in diced peaches.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- In a small bowl, mix flour, brown sugar, and cinnamon for the crumb topping. Add melted butter and stir until crumbly. Sprinkle generously over each muffin.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg