My husband makes a wicked muffin but I prefer a little extra sweetness. You can put a crumble on just about any muffin as far as I’m concerned. So here’s husbands muffin recipe, with a twist.
1 cup whole wheat flour (I use King Arthur’s Unbleached White Whole Wheat)
1/4 cup milled oats (Quakers Oatmeal in a pinch)
1 tsp salt
2-3 tbsp brown sugar (2 tbsp for mildly sweet and 3 tbsp for dessert-sweet)
1 large peach
1/3 cup skim-2% milk (I use Hood Simply Smart Fat Free)
1 tsp baking powder (aluminum free)
1/2 tsp baking soda
1 tsp vanilla extract
A pinch of cayenne pepper (optional)
1/4 cup flour
3 tbsp brown sugar
1 tsp cinnamon
a dash of salt
3 tbsp butter
Combine dry muffin ingredients and then add butter. In a separate bowl, mix crumble ingredients until it has a granular consistency like grits. Then prep your muffin pan. We love our Grazia Silicone Muffin Pan but any muffin pan will do. If you’re using the Grazia Silicone Muffin Pan you’ll want to apply a small amount of shortening, butter, or olive oil with a paper towel. There should be a nice sheen but no solid marks. If you’re using a conventional muffin pan or casserole dish then you can lightly butter it. Carefully spoon muffin batter into each mini-muffin hole. Then sprinkle the crumble over top of your muffins before you toss them in the oven.
Cooking time: 12-15 minutes (check in on the muffins at 8-10 minutes to spot-check),
I like to dust the top with a little bit of sugar right as they are coming out of the oven.