Peach Crumb Muffins

1. Preheat and Prepare

Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or giving it a generous spritz of nonstick spray.

2. Prepare Peaches

Halve the peaches and remove the pits. Slice enough peaches to reserve 24 to 36 slices for decoration, and chop the remaining peach flesh until you have 1½ cups to fold into the batter.

3. Make Crumb Mixture

Combine the melted butter, granulated sugar, a pinch of kosher salt, and 1 cup plus 2 tablespoons of all-purpose flour in a bowl. Stir until it resembles coarse crumbs. Reserve 6 tablespoons of this mixture for the crumb topping.

4. Combine Wet Ingredients

In a large mixing bowl, whisk together the yogurt and eggs until smooth.

5. Add Dry Ingredients

Add the baking powder, baking soda, cinnamon, and ginger to the wet ingredients, whisking gently to combine. Stir in the remaining flour and the chopped peaches, folding just until the flour disappears into the batter.

6. Fill Muffin Cups

Spoon the muffin batter into the prepared muffin cups, filling them nearly to the top. Arrange a few peach slices on each muffin, pressing them gently into the batter. Sprinkle the reserved crumb mixture over the top.

7. Bake

Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.