Whole Wheat Peach Streusel Muffins

Whole Wheat Peach Streusel Muffins

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Whole Wheat Peach Streusel Muffins stacked on a metal stand with a split muffin on a plate in the foreground.

These naughty but nice Whole Wheat Peach Streusel Muffins are perfect for back to school.  They have minimal added sugar, are made with whole wheat flour and pureed peaches for a healthy-ish muffin.  The streusel topping and juicy peach chunks keep it being the muffin you want to eat or send in your child’s lunch, without the guilt.

Muffins are not only a great item to add to breakfast or brunch, but also great as a snack.  They come together easily, freeze well and are a must to have on hand whether you pack lunches or not.

Fresh peaches stacked on a metal tray in preparation for Whole Wheat Peach Streusel Muffins.

Tips for great muffins:

*DO NOT OVERMIX!  I really can’t stress this enough.  Once the flour is added to the wet ingredients in any quick bread recipe, the batter only needs to be mixed enough to incorporate the ingredients.  Any more mixing than that will start to develop the gluten in the flour.  The result will be tough muffins or loaves.

*Divide batter evenly into the muffin tins to ensure the muffins bake uniformly and evenly.

*Don’t overbake!  Bake just long enough that they spring back when lightly touched or a toothpick inserted comes out clean.  Overbaked muffins will be dry and dense.

* Bake muffins on the middle oven rack for even baking without scorched bottoms or tops that are too dark.

*Use muffins liners or a well-greased muffin tin to prevent the muffins from sticking.  Nobody wants to fight with trying to unstick a dozen muffins only to have bits of muffin stuck to the pan anyway.  It’s just a waste of perfectly good muffin bits.

*Allow the muffins to cool for at least 5-10 minutes before trying to remove from the pan.  This will prevent any “squishing” mishaps that are likely to happen when trying to pull them out while they are hot and soft.

Now is the time that fresh peaches are abundant, so enjoying these delicious Whole Wheat Peach Streusel Muffins is a must.

Peach Streusel Muffins
Whole Wheat Peach Streusel Muffins
Print Recipe
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Peach Streusel Muffins
    Whole Wheat Peach Streusel Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Ingredients
      Streusel Topping
      Muffins
      Servings: muffins
      Instructions
      Streusel Topping
      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
      Muffins
      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Spiced Coconut Loaf

      Spiced Coconut Loaf

      I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

      This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

      What is a quick bread?

      Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

      They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

      Want more wonderful quick bread recipes?

      Banana Bread

      Chorizo Cheddar Bread

      Chocolate Cherry Loaf

      Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

      Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
      Spiced Coconut Loaf
      Print Recipe
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
        Spiced Coconut Loaf
        Print Recipe
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Ingredients
          Servings: loaf
          Instructions
          Loaf
          1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
          2. In a small bowl whisk together first 6 dry ingredients. Set aside.
          3. In a small bowl whisk together coconut cream and sour cream. Set aside.
          4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
          5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
          6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
          7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
          Glaze
          1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
          2. Drizzle glaze over loaf and garnish with toasted coconut.
          Recipe Notes

          -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Flaky Jalapeño Cheddar Biscuits

          Flaky Jalapeño Cheddar Biscuits

          Make a better biscuit…

          It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

          -use quality butter.

          -use fresh baking powder and baking soda, they do EXPIRE!

          -cut butter into flour evenly to ensure a flaky biscuit.

          -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

          -use a sharp cutting tool for the best edges.

          -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

           

          What’s a biscuit good for?

          By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

          Flaky Jalapeno Cheddar Biscuits
          Print Recipe
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Flaky Jalapeno Cheddar Biscuits
            Print Recipe
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Ingredients
              Servings: 4" biscuits
              Instructions
              1. Preheat oven to 425℉ and line a large baking tray with parchment.
              2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
              3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
              4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
              5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
              6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
              7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
              8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
              Recipe Notes

              -these particular biscuits spread out some and are wonderful sliced as a sandwich.

              -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Toasted Bran Muffins

              Toasted Bran Muffins

              Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

              I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

              I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

              If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

              Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins

               

              Toasted Bran Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Toasted Bran Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
                  2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
                  3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
                  4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
                  5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
                  6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
                  Recipe Notes

                  -it is highly recommended to weigh dry ingredients.

                  -when scooping the batter, the muffin cups will be very full.

                  -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Chocolate Chip Banana Muffins

                  Chocolate Chip Banana Muffins

                  Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires. As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

                  The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why? They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!  

                  Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

                  Chocolate Chip Banana Muffins
                  Print Recipe
                    Servings Prep Time
                    14 Muffins 25 minutes
                    Cook Time
                    18-20 minutes
                    Servings Prep Time
                    14 Muffins 25 minutes
                    Cook Time
                    18-20 minutes
                    Chocolate Chip Banana Muffins
                    Print Recipe
                      Servings Prep Time
                      14 Muffins 25 minutes
                      Cook Time
                      18-20 minutes
                      Servings Prep Time
                      14 Muffins 25 minutes
                      Cook Time
                      18-20 minutes
                      Ingredients
                      Servings: Muffins
                      Instructions
                      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
                      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
                      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
                      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
                      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
                      Recipe Notes

                      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

                      Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

                      Chocolate Cherry Loaf

                      Chocolate Cherry Loaf

                      As much as it pains me to turn my oven on in the summer, giving off unnecessary heat when the goal is to keep the house cool, I just can’t stop baking for months.  I ask myself who could?  I guess as a food blogger the thought astonishes me and as I write this I’m shaking my head and thinking, “nope, it can’t be done”.  Lucky for both you and me that I feel this way, because out of the heat rises the most amazing Chocolate Cherry Loaf.

                      I’m a big fan of loaves!  Not because they’re moist, tender, buttery, filled with nuts or chocolate, it’s because they’re simple, versatile and generally quite easy to prepare.  I also like the ability to cut the loaf into thick slices, wrap individually and grab and go right from the freezer.  My husband Mark calls them “loafcicles” and sometimes can’t wait long enough to let it thaw completely before munching away.  You could say he’s got a bit of a sweet tooth.  That makes this Chocolate Cherry Loaf right up his alley.  It’s a little indulgent with cream cheese, chunky cherry sauce and chocolate chips, and a small slice is all you need to battle that sweet craving.  You’ll find Chocolate Cherry Loaf a yummy change from banana or lemon and worth turning your oven on for.  Enjoy!

                      Recipe source for Chocolate Cherry Loaf:  Inspired by Roti n’ Rice Raspberry Swirl Cream Cheese Pound Cake

                      Chocolate Cherry Loaf
                      Print Recipe
                        Servings Prep Time
                        1 loaf 30 minutes
                        Cook Time
                        55-65 minutes
                        Servings Prep Time
                        1 loaf 30 minutes
                        Cook Time
                        55-65 minutes
                        Chocolate Cherry Loaf
                        Print Recipe
                          Servings Prep Time
                          1 loaf 30 minutes
                          Cook Time
                          55-65 minutes
                          Servings Prep Time
                          1 loaf 30 minutes
                          Cook Time
                          55-65 minutes
                          Ingredients
                          Servings: loaf
                          Instructions
                          1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
                          2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
                          3. In a small bowl whisk together flour, baking powder and salt until combined.
                          4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
                          5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
                          6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.