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Sweet Peach Muffins with Brown Sugar




Source of Recipe


Internet


List of Ingredients




Brown Sugar Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Combine the flour, brown sugar, and cinnamon in a bowl and stir to mix. Add the butter and mix until well blended. Set aside or refrigerate in an airtight container until ready to use.

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

Preheat oven to 375 degrees. Line 12 large muffin cups with paper liners and spray top part of the pan lightly with vegetable oil spray.

Sift together the flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

Whisk the eggs, butter, sour cream, and run in a separate bowl until well blended. Fold in the peaches. Add the egg mixture to the flour mixture and stir just until moist and blended. Do not over mix. Scoop the batter unto the prepared muffin pan with a large ice cream scoop (1/3 cup scoop). The batter will come to the top of the paper liner or pan. Sprinkle with Topping and lightly press the topping into the muffin batter.

Bake 30 to 35 minutes, until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and cool for five minutes. Turn the muffins out of the pan and serve immediately.

Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas, papaya, or mango) can be substituted for the peaches. Try blackberries, raspberries, blueberries, or strawberries. In autumn, try chopped fresh apples or fresh pears.

Recipe