It's Peach Season!

Do you wait for peach season? There is something about a peach that when you see them you know summer is in full bloom! I love to make peach crisps and cobblers but found this muffin recipe and had to try it. The fact that it had a crumble on top and sour cream in the recipe is what really got me. You always know that when a muffin or loaf recipe has sour cream in it, it's going to be good. This recipe did not disappoint - it is delish. Perfect in texture, taste and the crumble and drizzle puts it over the top. My only bit of advice is to keep the peach pieces on the small side. I left mine a bit too big and they took up a lot of room in the muffin. Other than that - a really great muffin!

To the recipe . . .

Peach Crumble Muffins

Crumble Topping
Mix together
1/3 c. b. sugar
1 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. melted, unsalted butter
Add in
2/3 c. flour (spooned into measuring cup)
You should have pea like texture.

Muffins
In a small bowl combine and set aside
1 3/4 c. flour (spooned into your measuring cup)
1 tsp. b. soda
1 tsp. b. powder
3/4 tsp. cinnamon
1/2 tsp. salt

Into the bowl of your stand mixer add in and beat until creamy
1/2 c. unsalted butter at room temp
1/2 c. b. sugar
1/4 c. sugar
Add in, mixing until smooth
2 lg. eggs (room temp)
1/2 c. sour cream (room temp)
2 tsp. vanilla

Slowly add in your flour mixture

Add in 2 tbsp. milk

Gently stir in
1 3/4 c. chopped peaches (about 3 peaches)

Spoon the batter into your greased or papered muffin tins, filling to the top, and sprinkling the crumble on top - pressing down gently so the crumble sticks.

Bake at 425 for 5 minutes, then turn your oven to 350 and bake for an additional 12-15 minutes or until the top springs back when lightly touched and they are golden brown.

The muffins are perfect this way but if you want to add a little more, go ahead and drizzle with the following -

Drizzle
1/2 c. icing sugar
1 1/2 tbsp. milk
splash of vanilla


Enjoy!