1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup butter, melted and cooled slightly

1 egg, lightly beaten

2/3 cup milk

1 tsp vanilla extract

1 peach, peeled, cored, diced (1/4-inch pieces)

3/4 cup red currants, fresh or frozen

Crumble Topping:

1/2 cup sugar

1/4 cup all-purpose flour

1 tsp ground cinnamon

Pinch of salt

1/4 cup unsalted butter, melted

1 tsp maple syrup

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Preheat oven to 400°F (205°C). Grease a muffin tin or line with paper liners.
Make the crumble: Mix sugar, flour, cinnamon, and salt. Add melted butter and maple syrup; stir with a fork until sandy. Refrigerate to firm slightly.
In a medium bowl, whisk flour, sugar, salt, and baking powder.
In another bowl, mix melted butter, milk, vanilla, and lightly beaten egg.
Pour wet ingredients into dry and stir just until combined.
Fold in peach pieces and most of the currants, reserving a few for topping.
Fill muffin cups almost to the top. Add crumble topping generously and sprinkle remaining currants.
Bake 20–25 minutes until golden and a toothpick comes out clean.
Cool briefly in the pan, then transfer muffins to a rack.

Swap peaches with nectarines, apricots, or berries.

Add cardamom to the crumble for warmth.

Stir lemon zest into the batter for brightness.

Frozen fruit works without thawing.

Adjust crumble texture with a bit more flour if too wet.