For the Dough
- 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
For the Filling
1 (16 oz.) package frozen peach slices, cut into pieces
3 tablespoons granulated sugar
1 teaspoon cornstarch
For the Crumb Topping
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
For the Glaze
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.