Ingredients
Streusel Topping
- 3 tbsp brown sugar
- 2 tbsp all purpose flour
- 6 tbsp cold unsalted butter about 2 ounces
- 3 tbsp oatmeal
- 2 tbsp chopped pecans
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- pinch nutmeg
- pinch salt
Muffins
- 4 medium ripe peaches divided
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar
- 1/3 cup canola or vegetable oil
- 2 large eggs
- 1/3 cup sour cream or greek yogurt
- 1 tsp vanilla extract
Servings: muffins
Instructions
Streusel Topping
- Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
Muffins
- Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
- 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.
- In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
- Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
- Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
- Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
- 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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