Peach Crumble Muffins

By RecipeTin Eats · 40 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F (160°C fan-forced). Spread the pecans on a tray and toast them for 5 minutes. Cool slightly, then finely chop.
2. Turn the oven up to 200°C / 390°F (180°C fan-forced). Line a 12-hole standard muffin tin with paper liners.
3. Make the crumble: using a fork, mix the flour, sugar, salt and chopped pecans in a small bowl. Add the butter and mix until it looks like wet sand. Set aside.
4. Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in another bowl. Pour the wet into the dry and fold with a spatula until the flour is almost incorporated (about 14 stirs); the batter will be lumpy.
5. Add the 1 1/2 cups of peach pieces and mix just until no flour is visible. Stir as little as possible for soft muffins.
6. Working quickly, divide the batter between the holes, filling to the top. Press extra peaches lightly on top of each muffin, then pile the crumble over them using it all.
7. Bake for 23 to 25 minutes (check at 23 minutes) until a toothpick inserted comes out clean. Rest in the tin for 10 minutes, then transfer to a rack to cool fully.

Summarized from RecipeTin Eats's video. Watch it for the details.

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