Jumbo Peach Crumble Muffins
If you love bakery-style muffins and fresh, sweet peaches, this is the recipe for your next breakfast!
Equipment
- jumbo muffin tin
Ingredients
MUFFINS:
- 3 cups all-purpose flour sub GF AP
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ¼ teaspoon ground ginger
- 3 large eggs room temperature
- ¼ cup half and half or canned full-fat coconut milk
- ¾ cup avocado oil
- 5.3 ounces plain full-fat Greek yogurt (this is the size of most single-serving containers)
- ½ cup coconut sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 ½ cup peaches peeled & chopped into ½” pieces
OAT CRUMBLE:
- ¾ cup rolled oats
- ¼ cup white sugar
- 3 tablespoons unsalted room temperature butter
Instructions
- Preheat oven to 375 degrees F and grease tins THEN add a cupcake liner to the bottom of each, pushing it out to stick to the sides as much as possible.
- In a large mixing bowl, whisk together flour through ginger. In a separate mixing bowl, whisk together eggs (check for shells) through vanilla.
- Add wet ingredients to dry and fold until JUST combined, then fold in peaches (don’t overmix!).
- In another bowl, combine all oat crumble ingredients and use clean fingers to incorporate.
- Distribute approximately ⅔ cup batter into each tin. There should be a good amount of batter left for the remaining three muffins. Sprinkle each with approximately 2 tablespoons crumble topping, then gently press into the batter. Tap your tin a few times to release any air bubbles.
- Bake for 27 minutes, then cool 10 minutes before using a butter knife to loosen muffins and take out of the tins. Cool another 30 minutes on a cooling rack before enjoying.
- Repeat with remaining batter and crumble for the last three muffins. Don’t forget to grease and line the tins again!
- Leftovers will keep at room temperature up to 72 hours, then frozen 4 months.
