Ingredients:

  • 1/2 cup (63g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced into 1/4-inch cubes

Instructions:

  1. In a medium bowl, whisk together 1/2 cup flour, brown sugar, and 1 tsp cinnamon. Use a pastry cutter or fork to work the cold butter into the mixture until it resembles coarse sand with pea-sized lumps; set aside in the fridge.
  2. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, salt, and 1 tsp cinnamon until no clumps remain.
  4. In a separate jug, whisk together the buttermilk, oil, eggs, and vanilla until emulsified.
  5. Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined, leaving a few streaks of flour to avoid overmixing.
  6. Gently fold the diced peaches into the batter.
  7. Scoop the batter into the prepared muffin liners and top each with a generous portion of the cinnamon crumble.
  8. Bake at 425°F for the first 5 minutes to create a high rise, then reduce heat and continue baking until a toothpick comes out clean (approximately 25 minutes more).