I started with the Spicy Apple Muffins to retain the flavors of fall but added the fruit of summer. So I cut up some of those white peaches, dusted off my neglected doughnut pan (sometimes muffins are a little too ordinary), and made a crumb topping.
- 1/2 cup flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup oil
- 1/4 cup brown sugar
- 2 cups sifted all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1 cup milk
- 1/2 melted butter
- 1 cup cubed peaches (about 1/2 inch in size)
- Preheat oven to 425 degrees Fahrenheit. Spray pan with cooking spray or brush with melted butter.
- Assemble the crumb topping by mixing those ingredients together in a small bowl with a fork until combined. Set aside.
- Sift together all the dry ingredients into a large mixing bowl.
- Whisk together the egg, milk, and butter in a medium mixing bowl until thoroughly combined.
- Make a well in the dry ingredients with a spatula and pour in the wet ingredients.
- Give it a few quick folds and then add in the peaches. Fold together until the the flour is just moistened.
- Carefully spoon the batter into the doughnut pan until the cup is 3/4 full. Sprinkle the crumb topping over the batter.
- Bake for 8-10 minutes or until an inserted skewer comes clean.
- Use a knife to loosen the doughnuts from the pan and cool on a wire rack.
- Continue until all the batter and crumb topping is finished.