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Crispy Brown Butter Fresh Peach Muffins

Crispy Brown Butter Fresh Peach Muffins for Delicious Mornings

Enjoy Crispy Brown Butter Fresh Peach Muffins, a delightful treat that captures summer’s essence in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Cinnamon Can swap for nutmeg.
  • 0.75 cups Granulated Sugar
  • 0.5 cups Light Brown Sugar Can be replaced with regular brown sugar.
  • 0.5 cups Brown Butter Prepare by melting unsalted butter until golden.
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 0.75 cups Buttermilk Milk mixed with lemon juice works as substitute.
  • 1.5 cups Fresh Peaches Diced; frozen peaches can be used.
  • 0.5 cups Pecans (optional) Can use walnuts or omit.
For the Crunchy Streusel Topping
  • 0.5 cups Rolled Oats
  • 0.25 cups Melted Butter Opt for plant-based butter for dairy-free.
  • 0.25 cups Sugar

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. Mix dry ingredients: flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Combine granulated sugar, light brown sugar, and brown butter until mixed.
  4. Add eggs, vanilla extract, and buttermilk to the sugar mixture; blend until smooth.
  5. Fold the dry mixture into the wet mixture until just combined.
  6. Gently incorporate diced peaches and optional pecans into the batter.
  7. Prepare the streusel by mixing rolled oats, melted butter, and sugar until crumbly.
  8. Fill muffin cups and top with streusel mixture.
  9. Bake muffins for 20-25 minutes until golden brown; check doneness with a toothpick.
  10. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for longer storage.

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