Ingredients
Scale
- 3 c. flour
- 4 tsp.baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 2 large eggs, at room temperature
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar
- 1 c. buttermilk, at room temperature
- ½ c. canola or vegetable oil
- 1–2 tsp. vanilla extract
- 1 lb. frozen peach, unthawed & divided
- 2 tbsp. bourbon
- CRUMB TOPPING
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1/2 tsp. salt
- 1 1/2 c. flour
- 1 stick butter, melted
Instructions
- Preheat oven to 350 Degree and line cupcake tins with cupcake/muffin liners. Set aside.
- To make the crumble: Whisk together the sugars, salt and pour in the melted butter. Sprinkle the flour and stir until course crumbs begin to form. Set the crumb mixture aside.
- In one bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate bowl combine the eggs, both sugars, buttermilk, oil, and vanilla extract. Combine the wet ingredients with the dry ingredients and stir until well combine.
- Take 3/4 cup of the peaches and puree in a blender with the bourbon until smooth. Fold in the pureed peaches into the muffin batter. Take the remaining peaches and give them a rough chop until their are small enough to eat. Fold in the peaches. Sprinkle about 1 tablespoon of crumbs on top of each muffin.
- Use an ice cream scooper and scoop into muffin tins. Bake for 20-25 minutes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast