Ingredients:

  • 1/2 cup All-Purpose Flour (60g) (for streusel)
  • 1/4 cup Granulated Sugar (50g) (for streusel)
  • 1/4 tsp Ground Cinnamon (1g) (for streusel)
  • 2 tbsp Unsalted Butter (30g), very cold and cubed (for streusel)
  • 2 cups All-Purpose Flour (240g)
  • 3/4 cup Granulated Sugar (150g)
  • 1 tbsp Baking Powder (15g)
  • 1/2 tsp Fine Sea Salt (3g)
  • 1 large Egg, room temperature
  • 1/2 cup Buttermilk (120ml)
  • 1/4 cup Unsalted Butter (60g), melted and slightly cooled
  • 1 tbsp Quality Vanilla Extract (15ml)
  • 1 cup Peaches, diced (150g), fresh or thawed and well-drained

Instructions:

  1. Preheat and Prep: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Streusel: In a small bowl, combine streusel flour, sugar, and cinnamon. Cut the cold butter cubes into the dry ingredients using your fingertips or a fork until coarse crumbs form. Place in the fridge to chill.
  3. Combine Dry Ingredients: In the first large bowl, whisk together the 2 cups flour, sugar, baking powder, and salt. Set aside.
  4. Combine Wet Ingredients: In the second large bowl, whisk the room temperature egg until lightly frothy. Add the buttermilk, melted butter, and vanilla extract. Whisk briefly to combine.
  5. The Muffin Method: Pour the wet ingredients into the dry ingredients. Stir gently using a rubber spatula just until the ingredients are mostly combined and you see no streaks of dry flour. Stop stirring immediately. (Lumps are normal and desired.)
  6. Fold in Peaches: Gently fold in the diced peaches. Do not stir more than 2-3 times—the goal is to barely mix them in without developing the gluten.
  7. Fill and Top: Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
  8. Add Streusel: Distribute the chilled streusel topping evenly over the surface of the muffins.
  9. Bake (The High-Low Trick): Place the tin in the hot oven and bake for 5 minutes at 425°F (220°C).
  10. Reduce Heat: Without opening the oven door, immediately reduce the temperature to 375°F (190°C) and bake for an additional 17-20 minutes, or until a skewer inserted into the centre comes out clean.
  11. Cool: Remove the muffins from the oven and transfer them immediately to a wire rack to cool slightly before serving.