You are going to LOVE this quick and easy Peaches and Cream Muffins recipe. Made using fresh cream, these muffins are super soft and fluffy. Each muffin is filled with chopped peaches and sprinkled with a cinnamon oaty crumble topping!
150gGolden caster sugaryou can use white caster sugar or light brown sugar instead
2largeEggsat room temperature
100mlMilkfull fat is best but you can use semi-skimmed
Oaty crumble topping
50gLight brown sugaryou can instead use golden caster sugar
50gOatsjumbo chunky oats are best
50gUnsalted buttercold from the fridge
Preheat the oven to 180°C (fan oven).
Lightly grease 2 x 12 hole muffin baking trays with a little butter.
Start by making the crumble topping
Stir the sugar, oats, flour and cinnamon together in a bowl.
Chop the cold butter into cubes and add it to the bowl.
Use your finger tips to rub the butter into the dry ingredients to make a crumbly topping. Set aside for now.
Now make the muffins
Stir all of the dry ingredients together in a large bowl: flour, baking powder, cinnamon and sugar. Set aside.
Whisk all of the wet ingredients together: melted butter, eggs, cream, milk and vanilla extract. Set aside.
Now make a well in the middle of the dry ingredients. Pour the wet ingredients into the dry, and use a large wooden spoon or spatula to gently fold the mixture together until just combined. Be careful not to over mix.
Chop up the peaches into small bite-sized chunks and fold into the mixture.
Evenly divide the mixture between the baking trays, filling each hole roughly two-thirds full so the muffins have room to rise.
Now sprinkle a teaspoon of the crumble topping over each muffin.
Bake for 20 minutes until the muffins have risen and are golden in colour.
Leave to cool in the baking tray for 10 minutes, then transfer to a cooling rack.
Best served warm and fresh, so tuck in straight away!
Store your muffins at room temperature, in an airtight container, for up to 2 days.