Peach Muffins with Pistachio Cardamom Crumble
Yummy, healthyish muffins filled with fresh peaches, topped with crunchy + sweet pistachio crumble.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 Muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup butter (melted)
- 1/2 cup sour cream
- 3 eggs
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cardamom
- 1 cup peaches (frozen or canned) *see notes
Crumble
- 1/4 cup pistachios (chopped)
- 1/4 cup all-purpose flour
- 1/4 cup butter (chilled)
- 1/4 tsp salt
- 2 tbsp brown sugar
- 2 tbsp sugar
- 1 tsp cardamom
Instructions
- Make the crumble first. Combine all ingredients into a medium bowl and blend using a pastry blender or fork until pea-sized lumps form. Set aside.
- Pre-heat oven to 375˚.
- Combine all-purpose flour, whole-wheat flour, brown sugar, granulated sugar, baking powder, baking soda, cardamom and salt in a medium bowl. Whisk well to combine all ingredients.
- In a separate, large bowl whisk together eggs, sour cream and vanilla. Once thoroughly combined, continue to whisk while slowly adding the butter.
- Add dry ingredients and gently whisk until just combined. Do not over mix. This is key. Fold in peach slices using a rubber spatula.
- Divide evenly among 12 muffin cup. Top each with about 1 tbsp of crumb topping.
- Bake for 25 minutes or until a toothpick comes out clean.
- Enjoy!
Notes
For frozen peaches: thaw in the microwave and drain excess liquid
For canned peaches, drain and pat dry with a paper towel