Peach Streusel Muffins


I had planned on making a nice yeast-based feta pull apart bread for months now, but time just got the best of me – however, since I love World Bread Day so much, I didn’t want to miss out this year. So my contribution? A quick bread, specifically some Peach Streusel Muffins I made last week with the last of the peaches from the farmers market.

Peach Streusel Muffin Outside

I absolutely loved the topping, but the muffin itself could have been a touch moister and/or more flavorful. Maybe some amaretto in the batter next time around?

Peach Streusel Muffin Inside

Peach Streusel Muffins
recipe The Painted Lady Inn on Broadway (San Antonio, TX)

1/2 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter at room temperature
1/4 teaspoon ground cinnamon

1-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup sour cream (or substitute buttermilk + yogurt combined to equal 1 cup)
1/4 cup (1/2 stick) butter melted then cooled to room temperature
1 teaspoon vanilla
1 cup diced peaches (fresh are best, but frozen then thawed can be used)

Heat oven to 375 degrees. Cut large squares of wax paper to use as muffin cups. Stuff wax paper square in muffin cup (I just used liners). Combine struesel topping ingredients into a medium size bowl. Mix with a pastry blender, then crumble with fingers until mixture looks like chopped nuts. Set aside.

To make the muffin batter, sift together all dry ingredients in a large bowl. Break eggs into another bowl. Add sour cream. Mix with a whisk by hand. Mix in vanilla. Whisk in melted butter until blended. Stir in diced peaches.

Pour egg mixture over flour mixture and fold until dry ingredients are moistened. Do not over mix, or muffins will be tough. Fill muffin tins to top of pan with batter. Top each muffin with a generous amount of streusel topping. Lightly pat in.

Bake until tops are golden brown – about 30 minutes for large muffins. Remove from pans and cool on wire rack.

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