This post is sponsored by Nielsen-Massey. All opinions are my own.
Bakery-style peach crumb muffins are fluffy, moist, and loaded with bits of fresh yellow peaches complemented with Nielsen-Massey Organic Almond Extract.
Is there anything better than a freshly-baked, crumb-topped muffin from a bakery? What is it that makes them so light and moist? One part is ingredients, the other is method.
Adding an extra egg yolk makes these muffins feel richer and softer. Acidic dairy, like Greek yogurt or sour cream, makes baked goods more moist. As for the method, less is more, at least when it comes to mixing. The more flour is mixed, the more gluten strands are created. The more gluten strands, the tougher the baked good. That’s good for things like bread, but NOT good for muffins.
I’m a big advocate of using full-fat ingredients in baked goods. Using low-fat (or worse, fat-free) varieties can alter the balance of ingredients, resulting in subpar baked goods. After all, baking is just as much science as it is art. Yes, your baked goods will be calorie-heavy, but one muffin with full-fat ingredients will leave you more satisfied than a subpar one with low-fat or fat-free ingredients.
Once you get the base recipe down, the mix-ins are all up to you! A standard recipe for 24 muffins can hold about 2 cups of mix-ins. Mix and match to your heart’s content! These muffins are loaded with diced fresh peach, complemented by the flavor of Nielsen-Massey Organic Almond Extract. Other fruits that pair well with almond extract are cherries, plums, and raspberries.
For a finishing touch, I topped my peach crumb muffins with a crumb mixture you might recognize from my apple crumble. I had leftovers, and I love muffins with crumb topping. It adds sweetness and a slight textural contrast. You can use your own favorite crumb topping, or leave it off completely, if you choose.
The same goes for the icing. Mine is just a simple mixture of powdered sugar, milk, and vanilla extract. A cream cheese drizzle would also be delicious, or you could leave it off completely.
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For the crumb topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup rolled oats, not instant or quick-cooking
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold, cubed
For the muffins
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp Nielsen Massey Organic Almond Extract
- 1/2 tsp Nielsen Massey Organic Fair Trade Vanilla Extract
- 1/2 cup buttermilk
- 1/2 cup full-fat Greek yogurt, or sour cream
- 1 large, ripe peach, pitted and diced
For the glaze
- 1/4 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp Nielsen Massey Organic Almond Extract
- Preheat oven to 400 degrees and line two muffin tins with paper liners.
- Place the flour, brown sugar, oats and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter, and a pulse a few more times until the mixture resembles coarse crumbs. Set aside.
- In a small bowl, stir together the flour, baking powder, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy, at least 3 minutes. Add the eggs and yolk, one at a time, beating between additions and scraping down the sides of the bowl. Beat in the almond and vanilla extracts.
- In a large measuring cup, stir together the buttermilk and yogurt.
- Add one third of the flour mixture to the batter, and stir on medium-low just until combined. Add half of the wet ingredients, and beat to combine. Add another third of the flour mixture, stir, the second half of the wet ingredients, then the final third of the flour. Remove the bowl from the mixer, and gently fold in the diced peaches by hand.
- Use a large scoop to portion the dough into each paper liner. Scoop one tablespoon of crumb mixture onto each muffin and gently press into the batter.
- Bake for 20 to 24 minutes, until light golden brown on top. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Information:Yield: 1 Serving Size: muffin
Amount Per Serving: Calories: 277 Saturated Fat: 6g Cholesterol: 51mg Sodium: 107mg Carbohydrates: 41g Fiber: 1g Sugar: 20g Protein: 4g