• Prep Time: 30 minutes
  • Cooking Time: 24 minutes
  • Serves: 12

Peach Coffeecake Muffins

  • Recipe Submitted by on

 Ingredients List

  • MUFFIN BATTER:
  • 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened 1/2 stick
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 cup 2% milk
  • 2 cups fresh peaches diced
  • CRUMB TOPPING:
  • 1/4 cup unsalted butter cold
  • 1/2 cup Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/3 cup pecans finely chopped

 Directions

MUFFIN BATTER:
Preheat oven to 425°.
Combine butter, sugar, salt, baking powder, cinnamon, vanilla and milk and mix with an electric mixer until smooth.
Add flour and peaches and stir just until moistened.
Spray muffin tins with cooking spray.
Divide batter evenly between 12 muffin tins.
Prepare crumb topping.
Sprinkle crumb topping over top of each muffin.
Bake at 425° for 5 minutes.
Reduce heat to 350° and continue baking about 15-20 minutes or until a toothpick inserted in center comes out clean.

CRUMB TOPPING:
Combine flour, sugars and cinnamon.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Stir in pecans.
Divide mixture evenly over the top of each muffin.

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