Take-out Tuesday, Peach Mini Muffins with Almond Glaze

the Painted Apron

6 years ago

Here’s a perfect summer breakfast bite

Little muffins full of fresh peaches and topped with a sweet almond glaze

Fresh summer peaches are a favorite treat around here

Perfect for little fingers and fishermen alike!

They are topped with a cinnamon sugar butter crumb topping before baking

Combine cold butter pieces with the cinnamon, flour and sugar

mashing together with 2 forks or a pastry blender

Cream butter with sugars

Toss peaches with a little flour

Finish batter by adding eggs and vanilla to creamed butter

Add the dry ingredients 1/3 at a time,

alternating with sour cream

Then fold in the peaches

Scoop* batter into prepared pans**

Top with crumb topping

Bake for 18-20 minutes

Spread softened butter on hot muffin tops {optional}

Let muffins cool in pans on a rack and make glaze

Transfer cool muffins to a plate or platter and drizzle with glaze

Enjoy!

This recipe is adapted from Baker by Nature

Peach Mini Muffins with Almond Glaze

2 bite muffins full of peaches and drizzle with a yummy almond glaze

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 18

Servings 30 mini muffins

Make the crumb topping first
Combine topping ingredients with a fork or pastry blender until mixture resembles peas
Refrigerate topping while preparing muffins

Combine 3 cups flour, baking powder, cinnamon and salt in a large mixing bowl
Peel peaches and cut into small pieces
Place peaches into another bowl with 2 Tbsp flour
Preheat oven to 350 degrees and spray or grease mini muffin tins well
In another bowl or in a stand mixer, cream butter with white and brown sugar and beat until well combined
Add eggs and beat well to combine
Next add 1/3 flour mixture, then 1/2 sour cream. Repeat, beating until just combined, ending with last 1/3 flour mixture
Fold peaches into batter and scoop into prepared pans
Top with crumb topping
Bake for 18-20 minutes, testing for doneness near the end of baking time with a toothpick
Spread muffin tops with butter while hot and cool in pans on wire rack

Mix powdered sugar with almond emulsion or extract and just enough milk or cream to form a thick glaze
When muffins have cooled, turn out of pans onto a plate and drizzle with glaze