Description
Soft vanilla cupcakes envelop juicy peach chunks, while a buttery oat and brown sugar crumble crackles atop each bite, spiced with a dash of cinnamon for warm depth.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh peaches chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl combine chopped peaches, 2 tablespoons granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon; set aside.
- In a separate bowl whisk together 1 cup flour, baking powder, and salt.
- In a large bowl beat softened butter and 3/4 cup granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined.
- Fill each liner two thirds full with batter.
- Divide peach filling evenly among the cupcakes, pressing it slightly into the batter.
- In a small bowl combine 1/4 cup flour, brown sugar, rolled oats, 1/4 teaspoon cinnamon, and cold butter; mix until crumbly and sprinkle over each cupcake.
- Bake for 18 to 22 minutes or until tops are golden and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Cupcakes are best served warm with a scoop of vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to two days.
- Substitute frozen peaches if fresh are unavailable, thawed and drained.
- Add a pinch of nutmeg to the filling for extra warmth.