then 
Add DIXIE CRYSTALS to Home Screen
Ingredients
- Streusel Topping
- 1/3 cup packed Dixie Crystals Light Brown Sugar
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour*
- Peach Muffins
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 1/2 cups diced fresh peaches
- Icing
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F. Line two cupcake tins with cupcake liners. Set aside.
- In a medium bowl, combine brown sugar, granulated sugar, cinnamon, butter, and flour, until crumbly. Set aside.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together melted butter, sugar, egg, and vanilla extract. Add dry ingredients, alternating with milk, stirring until just combined. Fold in diced peaches.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full. Sprinkle tops of batter with crumb topping.
- Bake 20-22 minutes or until the tops begin to lightly brown. Let cool in pan for 5 minutes.
- While muffins cool a little, make the icing. In a small bowl whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle each muffin with icing. Serve warm! Store leftovers in an airtight container for up to a week.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.
