Whole Wheat Peach Streusel Muffins

Whole Wheat Peach Streusel Muffins

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

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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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      Orange Yogurt Smoothie

      Orange Yogurt Smoothie

      Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

      Orange Yogurt Smoothie

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      Creamy and delicious with a subtle orange flavour makes this Orange Yogurt Smoothie wonderful for breakfast, a quick and easy energy boost or post-workout sipper.

      Peeled and wedged oranges on a cutting board with a basket of oranges in the background.

      Using fresh oranges is key as they provide a freshness that canned oranges just can’t. It’s also important not to skip the skim milk powder too. This small addition not only adds to the creaminess but it also adds a little extra protein and nutrition without having a heavy protein powder taste.

      Segmenting the oranges can be a bit fussy, but it’s quite simple to do. Once you do it a few times you’ll be a pro at running your knife along the flesh taking off the right amount to get all the pith.

      This lovely smoothie is super quick and easy and can be ready in minutes as you rush out the door in the morning. Having the oranges peeled and segmented in advance will also help speed things up when time is tight. Enjoy!

      Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

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      Orange Yogurt Smoothie
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Servings Prep Time
        2 people 15 minutes
        Orange Yogurt Smoothie
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Servings Prep Time
          2 people 15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
          2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
          3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
          4. Pour into desired glasses and serve immediately.
          Recipe Notes

          -recipe yields approximately 650ml-700ml depending on the amount of ice added.

          -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

          Ultimate Chocolate Almond Granola

          Ultimate Chocolate Almond Granola

          Ultimate Chocolate Almond Granola is scattered over yogurt and served with fresh strawberries in a shallow dish.

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          Breakfast couldn’t be any better…

           

          I can call this Ultimate Chocolate Almond Granola for two main reasons. One, because it verges on being sinful with lots of almonds and chocolate. The second, because it has the most amazing crunchy clusters. It’s absolutely delicious with yogurt or almond milk. Toss on a few fresh berries and breakfast couldn’t be any better.

          A pink bowl filled with large flake oatmeal has almonds and strawberries scattered around it in preparation for Ultimate Chocolate Almond Granola.

          Yes, it’s made with sweetened condensed milk!

           

          You might think the sweetened condensed milk is over the top to use for granola, but I’m here to tell you it’s what makes this granola cluster up so well. It’s not nearly as sweet in the overall granola as you might think either. In fact, I find this amazing Chocolate Almond Granola has just the perfect hint of sweetness.

          Let’s have a closer look at the overall sugar content since we are using something different from the more commonly used maple syrup or honey. The overall sugar content is slightly less than if made with maple syrup and/or honey. Sweetened condensed milk contains 11grams of sugar per tablespoon, whereas maple syrup contains 12grams and honey has 17grams. So overall the total grams of sugar is less than if you used the same amount of honey or maple syrup. The downfall is that sweetened condensed milk contains some refined sugar along with its natural lactose, whereas honey and maple syrup are natural sugars. But I’m here to tell you, this granola is amazing and you’ll want to eat it straight from the jar. Enjoy!

          A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.

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          A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
          Ultimate Chocolate Almond Granola
          Print Recipe
            Servings Prep Time
            10 cups 25 minutes
            Cook Time Passive Time
            50-55 minutes 2 hours
            Servings Prep Time
            10 cups 25 minutes
            Cook Time Passive Time
            50-55 minutes 2 hours
            A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
            Ultimate Chocolate Almond Granola
            Print Recipe
              Servings Prep Time
              10 cups 25 minutes
              Cook Time Passive Time
              50-55 minutes 2 hours
              Servings Prep Time
              10 cups 25 minutes
              Cook Time Passive Time
              50-55 minutes 2 hours
              Instructions
              1. Preheat oven to 275℉.
              2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
              3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
              4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
              5. Spread out evenly onto a large baking sheet.
              6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
              7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
              8. Store granola in an airtight container at room temperature or freeze for up to a month.
              Recipe Notes

              I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

              Cherry Almond Danish

              Cherry Almond Danish

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              It’s all about mom! Surprise her in bed with a warm, flaky danish and a cup of coffee. I know I would be thrilled at such a gesture. This lovely Cherry Almond Danish is made with ready-made puff pastry and can be assembled ahead of time, making it easy to have ready for the oven. With its flaky pastry, fruity filling and cream cheese layer this danish makes for a perfect brunch item for Easter, Mother’s Day or any entertaining occasion.

              Using pre-made puff pastry gives you peace of mind that it will be flaky and golden with very little effort. The cherry sauce has a hint of almond flavouring as does the sticky sweet glaze and it’s topped with toasted almonds. It’s a combination I love and it’s so easy to make, giving you no excuse not to treat that special lady or welcomed quests.

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              A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
              Cherry Almond Danish
              Print Recipe
                Servings Prep Time
                8 1 1/2" slices 40 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8 1 1/2" slices 40 minutes
                Cook Time
                25-28 minutes
                A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                Cherry Almond Danish
                Print Recipe
                  Servings Prep Time
                  8 1 1/2" slices 40 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8 1 1/2" slices 40 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Danish
                  Glaze
                  Servings: 1 1/2" slices
                  Instructions
                  Danish
                  1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
                  2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
                  3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
                  4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
                  5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
                  6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
                  7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
                  8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
                  9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
                  10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
                  11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
                  12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
                  Glaze
                  1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
                  2. Serve warm, cutting into 1 1/2" slices.
                  Recipe Notes

                  -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

                  -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

                  Toasted Bran Muffins

                  Toasted Bran Muffins

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                  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 

                   

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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

                  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.