Skip to contentInstructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. Make the Crumb Topping
- In a small bowl, mix together the flour, brown sugar, and cinnamon.
- Add the cold butter pieces and use your fingers or a fork to mix until the topping resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, and vanilla extract until smooth and well combined.
5. Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined (be careful not to overmix).
- Fold in the diced peaches.
6. Fill the Muffin Tins
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Add the Crumb Topping
- Sprinkle the prepared crumb topping over each muffin, pressing it gently into the batter.
8. Bake
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
9. Serve
- Serve the muffins warm or at room temperature. They’re perfect on their own or with a pat of butter.
