Peach Streusel Muffins
Chunks of fresh peach and crunchy pecans add flavour and nutrition to these delicious streusel-topped muffins.
Streusel:
1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
PInch of salt
1/4 cup (50 mL) roughly chopped toasted pecans
1/4 cup (50 mL) butter, melted
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) finely chopped pecans
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) grated lemon zest
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 egg
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/4 cup (50 mL) butter, melted
1/2 cup (125 mL) buttermilk
2 cups (500 mL) diced fresh peaches (about 2 medium peaches)
Preheat oven to 375F (190C).
Line 12 muffin cups with large paper liners or lightly grease. Set aside.
Streusel: In bowl, combine flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Drizzle with melted butter and toss with fork until evenly moistened (mixture should be chunky).
Muffins: In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.
In separate bowl, combine egg and sugar and whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.
Divide batter into prepared muffin cups (will come almost up to top) and top evenly with streusel. Bake in centre of oven until light golden and toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely and serve or store in an airtight container at room temperature for up to 3 days.
Makes 12 muffins.
Tip: Try substituting pecans with another nut, e.g., walnuts. Muffins may be frozen for up to 1 month; thaw at room temperature.
PER SERVING (1 muffin): about 290 cal, 4g pro, 14g total fat (5g sat fat), 41g carb, 2g fiber, 40mg chol, 220mg sodium. %RDI: iron 8%, calcium 6%, vit A 6%, vit C 2%
Those look really good too! I think I'd make a cake out of it instead.
This recipe is excellent. I am lactose intolerant, so I substitute lactose free margarine & milk for the butter & buttermilk. I also use half sugar & half sugar substitute and they taste awesome! My whole family loves them - even with my sneaky changes.