This Brown Sugar Peach Muffins recipe features a hint of warm spices and a subtle vanilla aroma that pairs perfectly with fresh sweet peaches. A crumble topping and a drizzle of vanilla icing makes them extra special!
Use a fork to mash together the butter, sugar, and vanilla in a medium bowl. Add the flour, oats, and salt, and mash until it looks crumbly. Set aside.
For the Muffins:
Preheat the oven to 400F. Line a muffin tray with 16 paper liners.
Whisk together the all-purpose flour, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl.
Add the milk and vinegar to a medium bowl and let it sit for 3 minutes without stirring so the milk can curdle. Whisk in the eggs, oil, and vanilla.
Stir the wet ingredients into the dry, being careful not to over-mix, and then fold in the diced peach.
Divide the batter between the 16 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.
Notes
Recipe Yield and Serving Size: This recipe makes 16 muffins. Each serving is 1 muffin.
Storage: Line the bottom of an airtight container with paper towels. Place the muffins in a single layer on top of the paper towels. Cover the container, and store at room temperature for up to 3 days.
To Make Icing to Drizzle on Top: Mix together ½ cup powdered sugar with ½ teaspoon vanilla extract and 2 to 3 teaspoons of water until it reaches a spoonable consistency. Drizzle on top of the cooled muffins and let it set before serving.