Peach Crumble Muffins

Step 1: Preheat the oven to 180°C / 350°F (160°C fan-forced).

Step 2: Spread the pecans on a tray and toast them in the oven for 5 minutes. Remove them, let them cool slightly, then finely chop.

Step 3: Increase the oven temperature to 200°C / 390°F (180°C fan-forced). Line a standard 12-hole muffin tin with paper liners.

Step 4: Make the crumble: In a small bowl, use a fork to mix the flour, sugar, salt, and chopped pecans. Add the butter and mix until the mixture resembles wet sand. Set aside.

Step 5: Make the muffin batter: Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until the flour is almost incorporated, about 14 stirs. The batter will be lumpy.

Tip: Avoid overmixing to keep the muffins soft.

Step 6: Add the 1 1/2 cups of peach pieces and mix just until no flour is visible and the peaches are dispersed.

Tip: Use as few stirs as possible.

Step 7: Working quickly, divide the batter among the muffin tin holes, filling them to the top. Lightly press the extra peach pieces onto each muffin, then spoon all of the crumble on top.

Tip: Get the muffins into the oven within 5 minutes of mixing the batter.

Step 8: Bake for 23–25 minutes, checking at 23 minutes, until a toothpick comes out clean. Leave the muffins in the tin for 10 minutes, then transfer them to a rack to cool completely, or eat while warm.