Peach Crumble Muffins with Pecan Streusel
These muffins are tender from yogurt and butter, studded with juicy pieces of fresh peach, and finished with a crunchy brown sugar and pecan crumble. They are best in summer when peaches are ripe but still firm. Enjoy them warm for breakfast, brunch or an afternoon snack.
Preparation Steps
Heat the oven to 350°F (180°C). Toast the pecans on a baking sheet for 5 minutes, let them cool a little, then chop finely.
Raise the oven to 390°F (200°C), or 350°F (180°C) on convection. Line a standard 12-cup muffin pan with paper liners.
For the crumble, stir together the flour, brown sugar, cinnamon, salt and chopped pecans with a fork. Add the melted butter and mix until it looks like damp sand.
Whisk the dry ingredients together in a large bowl. In a second bowl, whisk the melted butter, sugar, yogurt, egg and vanilla until smooth.
Pour the wet mixture into the dry and fold with a spatula until only a few streaks of flour remain. Add the 1 1/4 cups of peaches and fold just until no dry flour is visible; the batter should be thick and lumpy.
Divide the batter among the liners, filling them to the top. Press the extra peaches gently onto each muffin, then pile all of the crumble on top.
Bake for 23 to 25 minutes, until a toothpick in the center comes out clean. Cool in the pan for 10 minutes, then move to a wire rack.
Tips & Variations
- Mix the batter as little as possible once the wet and dry ingredients meet; overmixing makes muffins tough.
- Nectarines or apricots work in place of peaches, and rolled oats can replace the pecans for a nut-free crumble.
- Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Warm briefly in the oven or microwave before serving.
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