Dried Peach Crumb Muffins

Dried Peach Crumb Muffins

courtesy of Sara Bonetti – check out her full blog entry at

Dried Cranberry Crumb Muffins by Sara Bonetti


For the crumb topping:

32 gr (1.13 oz or ¼ cup) all-purpose flour
55 gr (1.9 oz or 1/4 cup) light brown sugar
57 gr (4 tbsp or ½ stick) unsalted butter, cold and cut into cubes
5 gr (1 tsp) cinnamon
50 gr (½ cup) walnuts
2 gr (¼ tsp) salt

For the Muffins:

195 gr (6.75 oz or 1 ½ cups) all-purpose flour
7 gr (1 ½ tsp) baking soda
2 gr (½ tsp) salt
2 gr (½ tsp) cinnamon
67 gr (2.37 oz or 1/3 cup) white sugar
55 gr (1.9 oz or ¼ cup) light brown sugar
180 ml (6 fl oz or ¾ cup) buttermilk
15 ml (1 tbsp) vegetable oil
1 large egg
5 ml (1 tsp) pure vanilla extract
1 cup dried peaches (or any other dried fruit; you can even use an apple instead)


Preheat the oven to 400F degrees. Grease a muffin pan.
Prepare the crumb topping:
In a medium bowl, mix together all the ingredients with a fork. Set aside.
Prepare the muffin batter:
In a small bowl, mix together the flour, the baking soda, the salt, and the cinnamon. Set aside.
In a medium bowl, mix the sugars, the buttermilk, and the oil until well combined.
Add the egg and the vanilla extract and whisk until well incorporated.
Finally add the dry ingredients and the fruit. Mix until just combined.
Spoon the batter evenly into the prepared muffins pan and generously top with the crumb topping.
Bake for about 20 minutes, or until a toothpick inserted will come out clean.
Let the muffins cool down on a cooling rack before trying to unmold.

Have a sweet day!