Peach Shortcake Muffins
Bursting with the sweet, juicy flavor of fresh peaches, these Peach Shortcake Muffins combine the timeless charm of shortcake with the convenience of a handheld treat. Perfectly tender and moist, these muffins are studded with luscious peach chunks and topped with a buttery, crumbly streusel that adds a delightful crunch to every bite. Easy to make in just 35 minutes, they strike the perfect balance between fruity and buttery sweetness. Whether you’re enjoying them with a morning coffee or as a mid-afternoon snack, these peach muffins make a delightful addition to any season. For an extra indulgent twist, serve them warm with a dollop of whipped cream to truly capture the essence of classic peach shortcake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and cooled)
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 1 units Large egg
- 1.5 cups Fresh peaches (diced)
- 0.5 cups All-purpose flour (for crumble)
- 0.25 cups Granulated sugar (for crumble)
- 0.25 cups Unsalted butter (cold, cubed, for crumble)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffin batter.
In a separate bowl, combine the melted butter, milk, vanilla extract, and egg. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin tins, filling each about 3/4 full.
In a small bowl, prepare the crumble topping by mixing the flour and sugar. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the muffin batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with a dollop of whipped cream for an extra shortcake-inspired touch!
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 250.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 347 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
