Peach Blueberry Muffins

PEACH SEASON IS STILL ON

How about a Peach Blueberry Muffin to start your day? The perfect sweet treat with your favorite cup of coffee or tea.

Peach and Blueberry Muffins with Crumb Topping 

Cook's Notes: The muffins are still wonderful if you skip the crumb topping and just sprinkle a mixture of cinnamon and sugar on top of the unbaked muffins.  

The recipe is adapted from twopeasandandtheirpod.com  and makes 12 regular-sized 

Crumb Topping Ingredients: 

• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 1/2 cup flour plus 3 tablespoons of flour
• 4 tablespoons butter, melted 
• 1 tablespoon Saigon cinnamon

Directions:

• Make the crumb topping in a small bowl. Drizzle melted butter and stir until everything is combined. Chill in the refrigerator for 30 minutes. Recrumble before sprinkling on muffin tops.

Muffin Ingredients: 

• 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
• 2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract and 1/2 teaspoon almond extract
• 1/2 cup plain Greek yogurt, at room temperature
• 1- 1/2 cups diced peaches
• 1 cup blueberries

Muffin Directions:

• Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
• Add the Greek yogurt and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t overmix. Place the peaches and blueberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the peaches.
• Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the muffins or use the crumb toppping found at the beginning of the recipe.
• Bake for 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin, and if it comes out clean, they are done.
  

Store muffins in an airtight container.