6.6ounces(1 1/2 cups) homemade Bisquick or all-purpose flour
3.7ounces(1/2 cup) granulated sugar
¼cupbrown sugarpacked
1.5teaspoonsbaking powder
¼teaspoonsalt
½teaspooncinnamon
¼teaspoonnutmeg
2ounces(1/2 stick) of unsalted buttermelted and cooled
1egg
1egg yolk
⅓liquid cup milk (I used skim)
2teaspoonsvanilla extract
1.25cupsnectarinesdiced
For the topping
1.5ounces(3 tablespoons) unsalted butterdiced and cold
2.2ounces(1/2 cup) all-purpose flour
¼cupbrown sugarpacked
pinch of salt
¼teaspoonground cinnamon
Instructions
Place oven rack in the upper third of your oven and heat oven to 350 degrees F. Lightly grease an 8 x 8-inch cake pan and set aside.
In a medium bowl whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside.
Place butter in a small saucepan or microwave safe bowl and melt. Remove from heat and allow butter to cool.
In another bowl, cream together the egg, egg yolk, milk and vanilla extract. While whisking, slowly (this is important, or your eggs will scramble!) add the cooled butter to the wet ingredients and whisk until well incorporated.
Add the wet ingredients to the dry and mix until there is only a tiny bit of flour left showing. Fold in the diced peaches until they are distributed evenly. Divide batter into prepared baking pan.
For the crumb topping, combine all ingredients in a bowl and mash together using your clean hands until it is crumbly and butter becomes the size of small peas. This takes about 3 minutes. Sprinkle over the muffin batter before baking.
Bake 20 minutes, or until a skewer or toothpick inserted into the cake comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes before serving.
Notes
-Recipe inspired by Peach Cobbler Muffins, from Joy Wilson, in the Joy the Baker Cookbook-Cake can be kept sealed in plastic wrap at room temperature for up to three days.