High Altitude Peach Rhubarb Crumble Muffins
Peach crumble muffins, with a hint of spices and tart rhubarb, and buttery brown sugar streusel topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Muffin Pan
Ingredients
Muffins
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ cup light brown sugar, lightly packed
- 2 large eggs
- 1 cup sour cream
- ¼ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 ½ cups diced peaches
- ½ cup diced rhubarb
Crumb Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup light brown sugar, lightly packed
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, melted
Instructions
Muffins
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard muffin pan with 12 paper liners. Lightly spray the papers and the top of the pan with non-stick baking spray.
- In a bowl, whisk together the flour, salt, baking soda, cinnamon and ginger.
- Separately, whisk together the brown sugar, eggs, sour cream, melted butter and vanilla.
- Add the wet ingredients and the diced peaches and rhubarb to the dry ingredients, and use a spatula to stir everything together, just until moistened.
- Divide the batter between the muffin cups, filling them full.
Crumb Topping
- In a bowl, stir together the flour, brown sugar and salt. Add the melted butter, and stir until moistened and crumbly.
- Spoon the crumble on top of the batter. It may seem like too much crumble, but it's not. Just heap it on, and gently press it into the batter.
- When you put the muffins in the oven, immediately turn the temperature down from 425 F to 375 F. Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 2 minutes, then gently lift them out and let them cool on a cooling rack for 5-10 minutes.
- Enjoy the muffins warm, with softened butter.
Notes
- Leftover muffins should be cooled completely, then stored in an airtight container at room temperature for up to 2 days. The muffins are moist, so the crumb topping will soften on the leftover muffins.
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