Peach Strudel Muffins

Ingredients

• For The Muffins:
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 tablespoons milk
• 1 and 1/2 cups peeled, chopped fresh or frozen peaches (3 peaches)
• For The Crumb Topping:
• 1/3 cup brown sugar
• 1 Tablespoon sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter cold
• 2/3 cup flour

Instructions

1. Begin by making the crumb topping:
2. In a medium bowl, combine both sugars, the cinnamon, and cut in the butter.
3. Using a rubber spatula, stir in the flour.
4. Set aside.
5. Preheat oven to 425°F (218°C).
6. Spray a 12-count muffin pan with nonstick spray. Set aside.
7. Make the muffins:
8. In a medium bowl beat or mix the butter until smooth and creamy, about 1 minute.
9. Add the brown sugar and granulated sugar and mix until creamed, about 2 full minutes.
10. Add the eggs and vanilla extract. Mix well.
11. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt.
12. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
13. Add the milk, gently whisking until combined and little lumps remain.
14. Fold in the peaches with a wooden spoon or rubber spatula.
15. Spoon the muffin batter evenly between all 12 muffin tins.
16. Fill the muffin tins until they are full all the way up to the top.
17. Press or pour a handful of the crumb topping into the top of each.
18. Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.