Peach Maple Pecan Muffins
Muffins with crunchy, crispy, crumbly tops are my absolute favorite. If I had an unlimited supply of muffins staring me in the face, I’d most likely eat the tops of all of them while tossing the bottoms gingerly over my shoulder to land wherever they may. Who cares about the bottoms of muffins, right?
Unless…
What if the bottoms of those muffins were absolutely chock-full of fresh, juicy baked peaches? Sweetened with maple syrup and kept moist and dense with Greek yogurt? Oh man, that would totally sell me on those muffins.
And that, my friends, is the idea behind this recipe. A nice, moist muffin absolutely filled with fresh baked peaches and topped with the most amazingly crunchy raw sugar and pecan topping ever. The body of the muffin is sweetened only with peaches and 100% pure grade B maple syrup. Now, that’s a recipe I can totally get behind. No “butts” about it (Haha, get it? Muffin butts? Right? Riiiiight?… )!
Peach Maple Pecan Muffins
- 1/2 Cup Unsalted Butter
- 1/2 Cup Greek Yogurt
- 3/4 Cup Maple Syrup
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract
- 2 Eggs
- 2 Cups Flour
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1 Cup Cubed Fresh Peaches
For Crunchy Topping
- 1/4 Cup Muffin Batter
- 1/2 Cup Flour
- 1/4 Cup Raw Sugar
- 1 tsp. Cinnamon
- 1/4 tsp. Sea Salt
- 1/2 Cup Chopped Pecans
Preheat Oven to 350°.
In a large bowl, mix together first 6 ingredients. In a separate bowl, mix together flour, salt, and baking soda.
With your mixer going, slowly add the dry ingredients to the wet ingredients. Scoop out 1/4 cup of batter and set aside.
Fold cubed peaches into the bowl of batter until thoroughly mixed through.
In a separate bowl, mix together reserved muffin batter and the remaining ingredients on the Crunchy Topping list by cutting them all together with a fork until small clumps form (see photo:)
In a buttered or non-stick unlined muffin tray, pour batter to fill each muffin cup 3/4 full. Fill the remaining space with the Crunchy Topping mix.
Place in the oven for 30 minutes or until toothpick comes out clean.
Allow to cool before removing from muffin tray.
- ½ Cup Unsalted Butter
- ½ Cup Greek Yogurt
- ¾ Cup Maple Syrup
- 1 tsp. Cinnamon
- 1 tsp. Vanilla Extract
- 2 Eggs
- 2 Cups Flour
- ½ tsp. Sea Salt
- ½ tsp. Baking Soda
- 1 Cup Cubed Fresh Peaches
- ¼ Cup Muffin Batter
- ½ Cup Flour
- ¼ Cup Raw Sugar
- 1 tsp. Cinnamon
- ¼ tsp. Sea Salt
- ½ Cup Chopped Pecans
- Preheat Oven to 350°.
- In a large bowl, mix together first 6 ingredients. In a separate bowl, mix together flour, salt, and baking soda.
- With your mixer going, slowly add the dry ingredients to the wet ingredients. Scoop out ¼ cup of batter and set aside.
- Fold cubed peaches into the bowl of batter until thoroughly mixed through.
- In a separate bowl, mix together reserved muffin batter and the remaining ingredients on the Crunchy Topping list by cutting them all together with a fork until small clumps form.
- In a buttered or non-stick unlined muffin tray, pour batter to fill each muffin cup ¾ full. Fill the remaining space with the Crunchy Topping mix.
- Place in the oven for 30 minutes or until toothpick comes out clean.
- Allow to cool before removing from muffin tray.
