Peach Muffins Baked Until the Tops Dome

Peach Muffins Baked Until the Tops Dome is filed under Muffins and built around all purpose flour, cinnamon, and baking soda. Plan on 15 muffins.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Muffin Batter

• 3 cups all purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 eggs
• 2 cups sugar
• 1 ⅓ cups vegetable oil
• 1 ⅔ cups .peaches peeled, pitted and chopped

For the Streusel

• ½ cup unsalted butter room temperature
• 1 cup all-purpose flour
• 6 ½ tablespoons light brown sugar
• ½ teaspoon kosher salt

How the cooking goes

Prepare the Muffin Pan & Ingredients

1. Put all the streusel ingredients to a small bowl and combine them with a pastry cutter until the mixture is well combined and is clinging together in clumps. Alternatively, you can mix the streusel in a electric mixer fitted with the paddle attachment.
2. Heat the oven to 350°F and line 15 muffin tins with paper liners or spray with nonstick cooking spray.
3. Place the peeled, pitted, and chopped peaches into a bowl and pulse them with an immersion blender until they are in small and medium pieces. You can purée them if you prefer.

Make the Muffins

1. Whisk together the flour, cinnamon, baking soda, and salt in a medium mixing bowl until everything is well combined.
2. Whip the eggs in a mixing bowl until they’re smooth, then add the sugar and whisk until dissolved. Slowly pour in the oil, whisking continuously, until all the oil has been added and is emulsified into the mixture.
3. Pour the dry ingredients into the wet ingredients and whisk or fold gently to combine. Be sure there are no pockets of unincorporated flour in the batter. Fold through the fresh peaches.
4. Fill the prepared muffin tins about ¾ full with the batter, then scatter the streusel evenly on top. Don’t be too generous with the streusel, as too much streusel will cause the muffins to sink in the center. Bake at 350°F for 20 minutes, or until a cake tester inserted into the center comes out clean or with a few moist crumbs attached.
5. Allow the muffins cool in the tins for 10 minutes, then let them finish cooling completely on wire racks. Enjoy these peach muffins fresh with a little butter or an iced coffee!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Muffins, open Double Chocolate Banana Muffins for a Morning Tin and Strawberry Muffins for a Morning Tin.