By An Edible Mosaic
Prep Time: 20 min
Crumble Topping: 4 TB butter, 6 TB sugar, 1 tsp vanilla, 10 TB flour, 4 TB oats & 1/16 tsp salt Muffins: 2 1/4 cups flour, 3/4 cup brown sugar 1 3/4 tsp baking powder 1/2 tsp salt, 1/4 tsp baking soda 3/4 tsp cinnamon, 1/4 tsp nutmeg 1/2 cup milk, 1 tsp vinegar 2 large eggs, 1/2 cup oil 1 1/2 tsp vanilla, 1 large ripe peach
Cook Time: 20 min
Grab a ripe peach and wash it, remove the pit, and dice it small. You'll need about 1 1/2 cups of diced peach for this recipe.
Whisk together the dry ingredients in a large bowl. Add the milk and vinegar to a medium bowl, let it sit for 3 minutes, and then whisk in the other wet ingredients. Stir the wet ingredients into the dry, and then fold in the diced peach.
Divide the batter between 16 lined muffin wells and sprinkle on the crumble topping. Bake until a toothpick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 15 to 20 minutes at 400F.