Buttermilk peach crumble muffins

Name: Buttermilk peach crumble muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American

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"Buttermilk peach muffins, topped with cinnamon crumble, and a vanilla bean glaze."

-- @shelbyykhan

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Prep time: 20mins

Cook time: 25mins

Serves or Makes: 12

Recipe Card

Step 1
Combine dry ingredients in a bowl.
Step 2
Slowly stream in melted ghee (or butter) and mix gently with a rubber spatula. Large clumps will form. Set aside until ready to use.

1/2 cup softened butter
1/2 cup packed brown sugar
1/4 cup cane sugar
2 room temperature eggs
1/2 cup sour cream
2 teaspoons vanilla paste
1 3/4 cups gluten free 1:1 baking flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon kosher salt (diamond crystal. if using Morton, reduce to 1/2 teaspoon)
5 tablespoons buttermilk
4 peeled and chopped peaches

Step 1
Preheat oven to 425. Combine dry ingredients in a bowl, set aside.
Step 2
In a stand mixer with paddle attachment (or with a hand mixer) beat butter for 1-2 minutes iuntil light)
Step 3
Add sugars, and beat for an additional 1-2 minutes, until lightened in color. (do not over mix, butter will separate) Scrape down sides of bowl as needed.
Step 4
Add eggs, one at a time beating to fully incorporate. Then add vanilla paste.
Step 5
Switch to whisk attachment if using stand mixer... Add half of the dry ingredients, and whisk until just combined. Scrape down sides of bowl as needed.
Step 6
Add second half of dry ingredients, and continue to mix while you add the buttermilk. Scrape down sides of bowl as needed.
Step 7
Add peaches, and whisk until just combined. Remove bowl from stand and fold together as needed.
Step 8
Pour into lined or sprayed 12-cup muffin tin, to fill each cup.
Step 9
Bake for 5 minutes at 425 to assist with rising. Then reduce to 350 for 20 minutes.
Step 10
Remove from oven, and top with crumble while still warm.