August 7, 2011 09:01:15
Posted By Erin Bolger
50% cupcake ... 50% muffin ... 100% Enjoyable. May I introduce you to the CUPPIN. They are too sweet to be considered a muffin and without the icing they are not really a cupcake but they are seriously yummy and a perfect dessert for summer. I LOVE fresh peaches what better way to eat them! This is a great moist vanilla cuppin!
Summer Lovin’ Peach Crumble Cuppins
2 cups sugar
2 cups all-purpose flour
½ cup cake & pastry flour
1 ½ tsp. baking soda
½ tsp baking powder
1 tsp. salt
3 eggs, large
1 tsp. almond extract
1 cup vegetable oil
1 cup milk, I used 1%
2 cups peaches, peeled and sliced into small chunks
1 cup ground almonds
1/3 cup dark brown sugar, packed
2 tbsp unsalted butter, softened
½ cup flour
Preheat oven to 350 degrees line 2 cupcake tins (makes 24 cupcakes). In a large mixing bowl combine the flours, sugar, salt, baking powder and baking soda; whisk or sift together.
Add eggs, almond extract, milk and oil. Mix together with a hand mixer until smooth about a couple of minutes.
Stir in the peaches.
For the crumble topping: In a medium sized mixing bowl stir together the ground almonds and brown sugar. Using a fork add the flour and butter until the mixture is crumbly and not gooey.
Fill the cupcake liners 2/3 full of the cupcake batter and then sprinkle a generous tbsp. of the crumb topping on top. Bake for 22-24 mintues until the edges are golden brown. Let cool and enjoy! Store in an air-tight container in a cool dry place.
Happy Summer Baking Everyone!!