Peach Muffins with Vanilla Glaze
These muffins are amazing. They’re soft and moist, and the peach flavor is awesome. Yummy, Buttery, tender, and moist, these peachy muffins are filled with chunks of peach and topped with sweet vanilla glaze. The best breakfast or snack!
For the Dough
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup yogurt
2 teaspoons pure vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon salt
3 Tablespoons milk (any kind)
1 and 1/2 cups peeled, chopped peaches (3 peaches)
For the Crumb Topping
1/3 cup packed light or dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
For the Glaze
1 cup confectioners’ sugar
3 tablespoons heavy cream (or milk for a less creamy texture)
1/2 teaspoon pure vanilla extract
First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 °F. Spray an 18-count muffin pan with nonstick spray. Set aside.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 18 muffin tins. There may be enough to make extra muffins, if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425 °F, then keeping the muffins in the oven, lower the oven temperature to 350 °F and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Make the glaze: whisk all the ingredients together and drizzle over warm muffins.
Serve warm or cold. Bon Appetit!