Peaches and Cream Muffins


Fresh peaches are the star of these sweet vanilla muffins! Filled with juicy chunks of fruit and just a hint of almond, they're made even more delicious when topped with generous sprinkle of crunchy streusel crumbs. Whether you enjoy them warm or cold, for breakfast, snack, or dessert... they're sure to disappear quickly!

Peaches and Cream Muffins
Makes 12

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
2 eggs
1 cup sugar
1/2 cup oil
1 cup sour cream
2 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1 cup chopped fresh peaches

Topping:
1/3 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold butter

1. Preheat oven to 400 degrees and fill muffin cups with paper liners.
2. In a medium bowl, stir together flour, salt, nutmeg, and baking soda and set aside.
3. In another bowl, beat together eggs, sugar, oil, sour cream, vanilla, and almond extract.
4. Slowly stir flour mixture into the wet ingredients until just combined, then gently fold in the peaches and spoon the batter into the prepared muffin pan.
5. In another small bowl, use a pastry cutter to work the butter into the flour, brown sugar, and cinnamon until only pea sized bits of butter remain.
6. Sprinkle the topping evenly across the batter and bake for 20 minutes. Allow the muffins to cool for 5 minutes in the pan, then remove and enjoy warm or cool completely and store in an airtight container for later.
(Adapted slightly from this recipe by Heritage Schoolhouse)

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