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Streusel-Topped Peach Muffins




Source of Recipe


Pat
Streusel-Topped Peach Muffins

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Made these for breakfast this morning. Oh MY! They are delicious! And I have no clue where I got the recipe!

STREUSEL-TOPPED PEACH MUFFINS

2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. allspice
2 large eggs
1/4 cup vegetable oil
2 Tblsp. milk
1/3 cup brown sugar
1 cup sour cream
1 cup peaches, peeled and diced

For the topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 tsp. cinnamon
2 Tblsp. butter

Preheat the oven to 425° F. In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the peaches. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely domed muffins. Fill any unused muffins cups half full of water. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture. Spoon the topping onto the muffins before baking. Bake for eight minutes at 425° F. Reduce the temperature to 350° F. and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Bakers note: The peaches add some liquid to this recipe. Depending on how ripe and juicy your peaches are, you may need to adjust the moisture by adding a Tblsp. of flour or milk. The batter should be thick and “spoonable”.

My notes: I actually added about 2 cups of peaches to this. I used dark brown sugar in both the muffins and the topping. I doubled the streusel topping. I got 12 highly domed muffins out of it.