One of the best things about summer is eating juicy, sweet peaches. I look forward to peach season all year because I love the flavor and aroma of fresh peaches.
The two best times to enjoy these are first thing in the morning or in the afternoon with a cup of tea. They love to eat them with a hole in the middle and a dollop of vanilla ice cream. The truth is, these are great in any form.
Great for bringing along on a picnic or to share with a friend. In all my time baking and selling them, I have yet to meet a person who doesn’t enjoy these muffins. For the times when I want to make a batch but don’t have the time, I have doubled the recipe and frozen the extras.
If you must use canned peaches, choose those packed in juice and drain them thoroughly before using. A lack of proper baking due to an excess of liquid on the inside.
I think if you try these out, you will get lots of compliments and requests for more!
Ingredients :
In honor of the Muffins
1/4 cup all-purpose flour
Baking powder, 1 1/2 teaspoons
2/3 cup white sugar 12 teaspoon salt
1 cup peaches, fresh or canned and drained and chopped
1/3 cup nonfat milk
Mix together 1 egg and 1/4 cup of oil from vegetables.
Vanilla extract, 1 teaspoon
Streusel topping ingredients.
1/4 cup flour for all purposes
White sugar, 3 tablespoons
The equivalent of half a teaspoon of baking powder
1/2 teaspoon cinnamon
Four Tablespoons of Unsalted Butter, Refrigerated
Instructions:
Start by making the Streusel Topping.
Flour, sugar, cinnamon, and baking powder should all be mixed together in a tiny bowl.
Crumble the cold butter into the flour with your fingers. Putting aside.
Get the Muffins Ready.
Prepare an oven temperature of 350 degrees Fahrenheit.
Put 12 paper liners in a large muffin tin, or grease the wells with butter.
Combine the flour, baking soda, salt, and sugar in a large bowl using a whisk.
Put in the peaches and mix them around with a rubber spatula so they’re completely covered.
Just until the flour is gone, add the milk, egg, oil, and vanilla extract and stir with a rubber spatula.
Use an ice cream scoop to fill the muffin tins about 3/4 of the way.
Spread some of the streusel topping on top of the muffins.
For about 20 minutes at 350 degrees Fahrenheit, or until golden and a toothpick inserted into a muffin comes out clean, the muffins are done.
After 10 minutes, remove the muffins to a cooling rack to cool completely.
It can be eaten hot, or after cooling it can be stored in the fridge for up to three days.
Notes
Store in an airtight container in the freezer for up to 2 months after cooling. To prevent the streusel from becoming soggy during thawing, the muffins should be left uncovered.
If you’re using frozen peaches, drain them thoroughly after they’ve thawed. Next, cut into manageable chunks.
I have also had great success with blueberries and raspberries when making these. Use any fruit you like; peaches are just one example. The seasonal fruit is at its peak right now, so use it to your advantage!