It’s peach season. If you have a couple extra peaches, treat your family to these peach muffins. They are light and airy with nuggets of peaches buried within and topped with a brown sugar streusel.
Muffins can range from hearty and bread-like to rich and cake-like. This is more like the latter—light, topped with a streusel, and sweetened with peaches. The sour cream gives these a richness.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
2 large eggs
1/4 cup vegetable oil
2 tablespoons milk
1/3 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 teaspoon cinnamon
2 tablespoons butter
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Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice.
2. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the peaches.
3. 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.
4. 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.
5. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees 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 tablespoon of flour or milk. The batter should be thick and “spoonable”.
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