These one-bowl, tender-crumbed peach (or nectarine) crumble muffins are studded with juicy fresh peaches and have a sweet, buttery, cinnamon streusel topping.
Preheat oven to 425˚F. Spray 15 muffin cups generously with non-stick spray.
Sprinkle the flour, baking powder, baking soda and salt evenly over the top and stir with a folding motion until most of the flour mixture is incorporated. Gently fold in the diced nectarines using a rubber spatula. Scoop the batter into the prepared muffin cups , filling about 3/4 full.
Combine all crumble ingredients in a medium-size bowl (you can just wipe out the muffin bowl and use the same bowl if you want). Mix with a fork until crumbles form.( If crumble seems too wet and crumbs don't form, add another tablespoon of flour and mix again with a fork.)
Sprinkle each muffin with a rounded teaspoon of the crumble. Wait 10 minutes before baking muffins.
Place muffins in the oven and immediately reduce the heat to 375˚. Bake 12-18 minutes or until muffins are light golden brown and a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
See Café Tips above for more detailed instructions and tips.
Every oven is different. Start checking the muffins at 12 minutes but they may take longer. Remove them when they are light golden brown and the muffins spring back when touched lightly on the top. In my oven, they are done at 12-14 minutes. Some readers have found they take longer, 16-20 minutes.