Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) cold unsalted butter, cubed
  • 2 cups (300g) fresh peaches, peeled and diced small
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (5ml) lemon juice
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel.
  2. Use a pastry cutter or fork to work the cold, cubed butter into the dry streusel ingredients until the mixture resembles coarse sand with pea-sized lumps. Place in the refrigerator to keep chilled.
  3. In a small bowl, toss the diced peaches with lemon juice and 1 tablespoon of flour until evenly coated.
  4. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  5. In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, salt, and cinnamon.
  6. In a separate bowl, whisk together the whole milk, melted butter, egg, and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  8. Using a minimal-fold technique, gently fold in the prepared peach mixture to keep the fruit chunks intact.
  9. Divide the batter evenly among the 12 muffin cups and top each with a generous pinch of the chilled cinnamon streusel.
  10. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.