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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      Apple Date Cake with Pecan Streusel

      Apple Date Cake with Pecan Streusel

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      This simple and delicious Apple Date Cake with Pecan Streusel rises up tender and moist with little chunks of apple scattered throughout. It’s spiced just right with a wonderfully crunchy, pecan topping. 

      What sets this cake apart is the amount of refined sugar and fat. There’s only a 1/2 cup of sugar for the 9”x 13” cake. The pecan topping has 3 tbsp, making the total amount just under 3/4 cup for a large 9”x 13” cake that comes out 2” tall. It’s made with dates and applesauce for natural sweetness and added moisture, allowing the use of less oil.  In this case only 1/4 cup in the cake. The bits of apple also add moisture and are evenly distributed by lightly dusting them with flour before adding to the batter. A great cake on its own, but serving it with slightly warm Spiced Rum Caramel really makes it special.

      This lovely cake freezes well and will keep up to a month well wrapped.  Simply thaw and cut when ready.  Did I mention the Spiced Rum Caramel? Oh so good and simple to make too!  

      Author:  Compelled to Cook

       

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      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

      Apple Date Cake with Pecan Streusel
      Print Recipe
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Apple Date Cake with Pecan Streusel
        Print Recipe
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Ingredients
          Apple Date Cake
          Pecan Streusel
          Servings: pieces
          Instructions
          Pecan Streusel
          1. In a small bowl, stir together all ingredients and set aside.
          Apple Date Cake
          1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
          2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
          3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
          4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
          5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
          6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
          7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
          8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.