Fresh Peach Muffins with a Pecan Crumb Topping

A few days ago my sister Maria was talking about a peach muffin recipe that my niece Emma gave her. I had a few peaches in my fridge and wanted to give it a try so today I made it and they were so good! I didn't have pecans so I used walnuts, but pecans would definitely taste better. I would even omit the nuts in the crumb topping and it would still be good, or omit the crumb topping all together.

This recipe does require you to soften the butter, and you have to let the cut up peaches and sugar sit for 1 hour before making the batter, so you do have to plan ahead a little bit. I used 1.5 big peaches for this recipe.

The recipe is easy to make and I will definitely be making this one again!

Fresh Peach Muffins with a Pecan Crumb Topping

Recipe courtesy Emeril Lagasse

 

MUFFINS:

2 cups finely chopped fresh or frozen peaches

1¼ cups sugar, divided

½ cup (1 stick) butter, at room temperature

2 eggs

1½ cups milk

3½ cups flour

4 teaspoons baking powder

1 teaspoon salt

 

PECAN CRUMB TOPPING:

½ cup flour

¼ cup brown sugar

¼ cup ground pecans

¼ teaspoon ground cinnamon

4 tablespoons cold butter, cut into pieces

 

 

Preheat the oven to 400°. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

 

Place the peaches in a bowl and cover with ½ cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.

 

Using an electric mixer, fitted with a paddle, cream the butter and remaining ¾ cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3½ cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon ¼ cup of the filling into each prepared muffin cup.

 

In a small bowl, combine ½ cup flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb-like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup.

 

Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

 

Yield: 24 muffins.