Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups all-purpose flour (plus 2 tablespoons of flour to toss peaches in)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • zest of 1 lemon
  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups chopped peaches (about two medium-sized peaches, roughly chopped and loosely packed)
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Instruction

  • Preheat oven to 350 F.
  • In a medium-sized bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and lemon zest.
  • Beat butter and brown sugar in a large bowl until light and fluffy, approximately 2 minutes using an electric stand mixer.
  • Beat in eggs, sour cream, and vanilla extract until blended.
  • Mix in flour mixture a little bit at a time until just combined.
  • Toss peaches in 2 tablespoons of flour (this keeps them from sinking). Fold the chopped peaches into the batter.
  • Grease a muffin tin and divide batter evenly between the 12 wells. They should be about 2/3 full.
  • In a large bowl, use your hands to mix all crumb topping ingredients.
  • Distribute crumb topping evenly over the unbaked muffins.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffis comes out clean.
  • Place the muffin tin on a cooling rack and let the muffins cool in the tin before removing.