Jumbo Peach Blueberry Muffins
Delicious, tender jumbo muffins feature peach puree, diced peaches, and fresh blueberries. Muffins are topped with a cinnamon sugar crumb topping, and beaked until golden.
Equipment
- 1 (6 cup) jumbo muffin pan
Ingredients
Crumb Topping:
- 100 grams granulated sugar (1/2 cup)
- 100 grams all-purpose flour (3/4 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 85 grams unsalted butter (6 tablespoons), cold and cubed
Jumbo Peach Blueberry Muffins:
- 380 grams all-purpose flour (3 cups)
- 15 grams baking powder (1 tablespoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 2 grams ground cinnamon (3/4 teaspoon)
- 3 grams sea salt (1/2 teaspoon)
- 10 grams vanilla bean paste or pure vanilla extract (2 teaspoons)
- 60 grams peach puree (1/2 cup)
- 60 grams whole milk (1/4 cup)
- 80 grams full-fat sour cream (1/3 cup)
- 85 grams unsalted butter (6 tablespoons), at room temperature
- 135 grams granulated sugar (2/3 cup)
- 135 grams light brown sugar (2/3 cup)
- 50 grams egg (1 large), room temperature
- 40 grams egg yolks (2 large), at room temperature
- 100 grams diced peach (1/2 cup)
- 170 grams fresh blueberries (1 cup)
Instructions
Crumb Topping:
- Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
Jumbo Peach Blueberry Muffins:
- Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
- Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
- Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
- Add egg and egg yolks to mixer. Beat on low until well incorporated.
- Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
- Fold in diced peach and fresh blueberries.
- Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
- Top each muffin with an equal amount of crumb topping.
- Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
- Remove muffin tin from oven and cool on wire rack.
- Store muffins in an airtight container for several days.