Peach Muffins with Pecan Crumble

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5 from 1 review

Scale

2 cups organic peaches, diced (2-3 peaches)

Wet:

1 cup grass-fed milk - I used 2% milk by Kalona Supernatural!

1/2 cup avocado oil (or melted and cooled coconut oil or grass-fed butter)

2 large eggs

1 Tbsp honey (21g)

1 tsp vanilla extract

2 cups white flour, spooned and leveled (282g)

1/2 rounded cup coconut sugar (90g)

1 1/2 tsp baking powder (6g)

1/2 tsp baking soda (3g)

1/2 tsp salt (3g)

2/3 cup flour (90g)

1/2 cup finely chopped pecans (50g)

1/3 rounded cup coconut sugar (65g)

4 1/2 Tbsp butter, melted (63g)

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Preheat the oven to 375ºF and line a muffin tin with tulip muffin liners. This recipe makes bigger muffins than most recipes – so the tulip liners give more room for the muffin mixture. If using regular liners, then you will probably fill them to the top (which would still turn out delicious- but they’ll expand a lot in the oven) or you may need to make an extra muffin.
Dice the peaches and set aside.
In a small bowl, mix together the crumble topping with a fork until it forms a crumb.
In a large bowl, whisk together the avocado oil, milk, eggs, honey, and vanilla extract. Set aside.
In a medium bowl, mix together the flour, coconut sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and mix until combined, but do not over-mix.
Fold in the diced peaches. Scoop the batter into the tulip muffin liners and top with a spoonful of the pecan crumble.
Bake for 22-25 minutes, until a toothpick inserted into the middle comes out clean. Mine took 25 minutes, but I also use a stainless steel muffin pan which may take more time than aluminum.

Find it online: https://homecookedliving.com/peach-muffins-with-pecan-crumble/

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