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Peach Mini Muffins with Almond Glaze

2 bite muffins full of peaches and drizzle with a yummy almond glaze
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Course Breakfast, Snack
Cuisine American
Servings 30 mini muffins

Equipment

  • mini muffin pan

Ingredients
  

Muffins

  • 3 cups all purpose flour
  • 2 Tbsp all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 6 Tbsp unsalted butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp real vanilla extract
  • 1 cup full fat sour cream
  • 2 large ripe peaches
  • 4 Tbsp butter, softened

Crumb Topping

  • 1/4 cup white sugar
  • 1/3 cup all purpose flour
  • 1/4 tsp ground cinnamon
  • 3 Tbsp unsalted butter, chilled and cut into tiny pieces

Almond Glaze

  • 1/3 cup powdered sugar
  • 1 tsp almond emulsion
  • cream, milk or half and half 2-4 Tbsp, just enought to get desired consistency

Instructions
 

Crumb Topping

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

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

Almond Glaze

  • 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

Notes

You can also use a regular muffin pan and make 12 muffins, but baking time may need adjusting
Silicone baking pans are recommended