Sweetly Glazed Rolls with Peaches and a Crumble Topping all in the form of a Muffin. Yes, they are unreal.
Let’s make Mondays better, shall we?
Starting off with one of the best muffins I ever, ever, ever made. And muffins are always the right answer when it comes to creating fabulous mornings.
How could one be anything but excited when welcomed with an amazingly loaded muffin – peaches, a sugary & slightly crunchy topping, and a finger-lickin’ glaze. You’re welcome.
Before I tell you more about these muffins, can we just take a second to ooh and aah about peaches? Peaches are at their absolute peak right now. I am totally and completely hooked. A perfectly ripe peach with all its juicy and sweet wonderfulness is hard to beat. My favorite summer fruit by far.
I am so smitten that I actually started to dream about pastries filled with that delectable fruit, which is precisely why I am sharing these Glazed Sweet Roll Peach Crumble Muffins with you today.
I hope you have a thing for peaches ;).
These muffins just make me smile. Not only are they a vision come true, but they’re also the first thing I whipped up with my new oven. I can’t even tell you how excited I was when Adam and I finished hauling our old appliances out of our house and switched them out with the new ones this past weekend.
There were several problems with our dishwasher and stove in particular, but I didn’t care. As long as I was able to cook and bake to my heart’s content, I was happy as can be. But I am not going to deny that the new ones are NICE. We didn’t get anything too fancy, but to me the new appliances might as well be the most expensive ones around!
Also, you may have noticed how I mentioned that just the two of us took care of the removal and installation. It was a spur of the moment decision and quite a fun way to bond as a couple. How many people can say that they hauled two fridges, two dishwashers and two stoves and two microwaves up and down the stairs and ended up having the best time?
Our hard work definitely deserved a sweet reward though.
These muffins were proof that all the hard work paid off. But I bet they taste just as delicious no matter what kind of an oven you have to work with – as long as its in working condition, ha!
On to recipe details.
These muffins will basically remind you of biting into a sweet roll. I actually adapted them from this recipe I made a couple months back. You basically follow the steps of making regular sweet rolls, but instead of setting them next to each other in a baking pan, you place each slice into a muffin liner and top each individual one with the most delicious crumble topping and finish them with the glaze. I made sure to explain everything in detail below.
The texture is exactly like the light and fluffy goodness we all love so much in a sweet roll. But this version is much easier to eat, looks adorable and is great for storing. They freeze just as well as regular muffins and who wouldn’t love keeping these on hand for a quick breakfast on the go?
I am certainly having a craving for any and everything containing the word roll lately, especially when it comes to Mondays. Last Monday I made you Itty Bitty Cinnamon Rolls and then this happened today. I hope you don’t mind – I can’t help myself.
I think it’s the secret to a great week. Happy Monday, everyone!
- 1 cup milk
- 4 tablespoons butter, cut into chunks
- 3 1/4 – 3 1/2 cups all-purpose flour, divided
- 1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 1 (16 oz.) package frozen peach slices, cut into pieces
- 3 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup unsalted butter, softened
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour
- 1 cup confectioners' sugar
- 1/4 cup heavy cream
- Thoroughly grease muffin pan or line with 18 muffin liners.
- 1. Starting with the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted and milk is warm. Stir until butter is completely melted. Set aside. In the bowl of a stand mixer, combine 2 cups of flour, yeast, sugar, and salt. Mix until well combined with the beater paddle attached. Add the egg and milk mixture to the dry mix and continue stirring until thoroughly combined. Substitute dough hook for the beater paddle and add remaining flour or until dough starts to pull away from the sides, about 1-2 minutes. Continue to knead the dough for 5 minutes. Slightly flour your work surface and place dough on top. Let rest for 10 minutes while you prepare the filling.
- 2. In a small bowl, combine peaches, 3 tablespoons of sugar, and cornstarch. Set aside.
- 3. Roll out your dough until it measures 12 x 14 inches (rectangular shape). Spread peach filling on top. Beginning with the longer side that’s closest to you, roll dough into a log. Pinch edges closed and cut into 18 equal pieces. Place each piece (with the spiral side facing up) into one liner and cover with a clean kitchen towel. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners. Let rise in a warm place for 30-60 minutes (or until double in size). Meanwhile, preheat the oven to 350 degrees F and prepare the crumble topping. Mix together the butter, When the muffins have finished rising, prepare the crumb topping. Mix together softened butter, sugars, cinnamon, and flour. After combining the ingredients, I usually use my fingers to work the butter into the remaining ingredients until coarse crumbs form. If topping appears to be too wet, add another tablespoon of flour. Top each muffin with evenly with the crumb topping and bake them for 20 minutes or until the tops are golden brown. Remove muffins from the baking pan and place on a wire rack to cool slightly.
- 4. While the muffins are cooling, prepare the glaze by whisking the confectioners' sugar and heavy cream together. Using a fork, drizzle glaze over each muffin and enjoy while still warm.
- Muffins will keep up to 5 days stored in an airtight container in the fridge or up to 1 month in the freezer.