If you’re on the hunt for an easy muffin recipe that is guaranteed to satisfy your cravings you need to try our Peach Crumble Muffins! They’re perfect as a mid-week snack or whip up these muffins as an ultimate crowd pleaser for your next picnic or BBQ.
There is so much to love about peaches, not only do they taste freakin’ delicious but they’re packed with nutrients and antioxidants like vitamin C, A, E & K. Peaches may also help with digestion, improve heart health and may even protect your skin by improving your skin’s ability to retain moisture. So, when you discover these benefits within a tasty crumble muffin, it’s a yes from us!
Did you know that fresh and canned peaches seem to have similar amounts of vitamins and minerals— as long as canned varieties are unpeeled? Keep this in mind when you’re at the supermarket!
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Preheat a fan-forced oven to 210°C. Spray a regular 12 mould muffin tin with olive oil & line each mould with baking paper or muffin cups.
Roughly mash peaches in a bowl to break apart into chunks – set aside.
In a large mixing bowl, whisk oil, eggs and sugar together for 3-4 minutes or until pale in colour. Whisk in milk and vanilla. Fold in flour with a spatula until it’s just combined, the batter should still be lumpy. Add peaches and gently mix until just combined.
Spoon batter to fill each muffin mould, leaving 1-2cm from the top for the muesli.
Sprinkle muesli on top of each and gently press into the batter so it sticks.
Bake at 210°C for 2 minutes then reduce to 180°C and bake for another 15-20 minutes or until they springing back when touched. Leave muffins to cool in the tin for 2 minutes before turning onto a cooling rack. Store leftovers in an airtight container for 3-4 days or freeze for several months.
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