Preparation time : 15 minutes
Cooking time : 30 minutes
The top of the muffin is arguably the best part - crumbly, sweet and crunchy. But once you peel back the paper liner from these Peach Streusel Muffins chunks of fresh peaches and pecans embedded in a moist baked batter are revealed, heeding you to ask - what part of the muffin is better, the top or the bottom? With this recipe, it may just be a tie.
If you live in Canada, pick Ontario peaches at the market or your grocery store.
Preheat oven to 190°C / 375°F. Line 12 muffin cups with large paper liners or lightly grease. Set aside.
- In bowl, combine flour, brown sugar, granulated sugar, cinnamon, salt and pecans.
- Drizzle with melted butter and toss with fork until evenly moistened (mixture should be chunky).
- In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.
- In separate bowl, combine egg and sugar, whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
- Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.
- Divide batter into prepared muffin cups (will come almost up to top) and top evenly with streusel. Bake in centre of oven until light golden and toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely and serve or store in an airtight container at room temperature for up to 3 days.
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