Fresh Peach Streusel Muffins
By Lizzie on July 16, 2018
Hey y’all!! Happy smack in the middle of summer! 🙂 These days, the only thing that I can think about when I am outside is getting in the nearest pool. I like to begin my days swimming, as I am still trying to recover from my hip surgery over a year ago. I know it sounds crazy, but I have had some setbacks that have caused me to work even harder at my recovery. For anyone who has gone through any kind of major surgery, it really does take quite a bit of time to recover. Sometimes it’s hard to be patient with myself as I heal, because I have always been so active and an athlete for many years. So, onward and upward I go 🙂
Do any of you have great local markets or farm stands close by? I have such great memories of my college years in West Virginia for so many reasons. I went to college for two years in San Antonio, Texas, where we lived for many years…then, my family picked up and moved to Morgantown, West Virginia, so I transferred to WVU!! It’s truly one of the most beautiful states in the country, and the people are really wonderful too. Summers there were spent on Cheat Lake on the boat, swimming and often visiting amazing local farm stands. Fresh peaches are my absolute favorite summer fruit and we always use to get huge bags of them to make lots of amazing desserts. A few weeks ago, I went to Lucky’s market for the first time and really had a blast. I came home with lots of goodies and a ridiculous amount of gorgeous peaches…The rest is baking history 🙂
My recommendation for these delicious muffins is to eat them warm. Cut them in half and slather them with butter or cinnamon honey butter!!! 🙂 I hope you love them as much as we all did!!!
Make sure your peaches are nice and ripe before using them. The riper they are, the sweeter they are 🙂
The batter is very thick. Let it sit for a few minutes after adding the peaches so the juices will loosen it up a bit.
Mix all of the topping ingredients together in a bowl with a fork so it gets crumbly.
Scoop about 3/4 of the batter into the prepared muffin wells.
Add about a tablespoon of topping on top of the batter.
Aren’t these pretty?
Cool the muffins in the pan for 5-10 minutes before placing on a wire rack to cool.
They are so yummy!
Cut them in half when they are still warm, and slather them in butter 🙂
The color of nature is so beautiful 🙂
Pure edible art 😉
Serve them for brunch 🙂
Fresh Peach Streusel Muffins
Makes: 17 muffins Prep time: 30 minutes Bake time: 20 to 22 minutes
1 and 3/4 cups Dixie Crystals granulated sugar
3 eggs, lightly beaten
2 cups peeled and chopped fresh peaches
1 and 1/4 cups canola oil
2 teaspoons best quality vanilla extract
1/4 teaspoon ground nutmeg
2 and 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 cups all purpose flour
2/3 cup Dixie Crystals brown sugar
1/2 cup all purpose flour
2 teaspoons ground cinnamon
1/4 cup melted, unsalted butter
1 cup chopped pecans, (optional)
Preheat your oven to 400 degrees. Line two muffin pans with paper liners, or well grease each one with butter.
Peal, pit and chop 2 cups of peaches. You want the pieces to be about 1/4 inch big, or a nice small bite size.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon and nutmeg.
Stir in the oil, vanilla, eggs and peaches and stir until moist. Let the batter sit for 5 minutes.
With an ice scream scoop, place the batter into the prepared pans. Fill them about 3/4 full.
Scoop about a tablespoon of streusel over the batter.
Bake for 12 minutes, then rotate the pans.
Bake for another 8 to 10 minutes until the muffins spring back when touched in the middle.
Cool in the pan for 10 minutes
With an offset spatula, take each muffin out and place them on a wire rack to cool.
Keep in an airtight container for a few days. Wrap in wax paper and foil and freeze any leftovers.