Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced peaches.
Topping preparation
- In another bowl, prepare the crumb topping by mixing the brown sugar, oats, and flour. Cut in the cold butter until the mixture resembles coarse crumbs.
Baking
- Fill each cupcake liner about two-thirds full with batter, then sprinkle the crumb topping generously on top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Great with vanilla ice cream or whipped cream. Store in an airtight container for 1-2 days, or refrigerate for up to a week. Freeze for up to three months.
