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.
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.
Author: Compelled to Cook