Sweet Peach Muffins
Indulge in the delightful flavors of summer with these Sweet Peach Muffins. Tender and moist, they are bursting with juicy peaches and topped with a crunchy streusel. Perfect for breakfast or as a sweet treat any time of day, these muffins are a must-bake recipe!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated White Sugar
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Allspice
- ½ teaspoon Salt
- 1½ cups Sour Cream
- 3 large Eggs
- 3 tablespoons Unsalted Butter, melted
- 1 tablespoon Vanilla Extract
- 1½ cups Peeled, Pitted, Chopped Fresh Peaches
- 1½ cups Coarsely Chopped Walnuts
- ⅓ cup All-Purpose Flour
- ⅓ cup Firmly Packed Light Brown Sugar
- ½ teaspoon Ground Cinnamon
- 3 tablespoons Unsalted Butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Line two (12-cup) muffin pans with paper liners, and lightly spray the top part of the pan with nonstick spray to prevent sticking.
- In a large bowl, sift together 2 cups of all-purpose flour, 1 cup of granulated white sugar, 2 teaspoons of ground cinnamon, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground allspice, and ½ teaspoon of salt. This dry mixture creates the base for your muffins.
- In a separate bowl, whisk together 1½ cups of sour cream, 3 large eggs, 3 tablespoons of melted unsalted butter, and 1 tablespoon of vanilla extract until well blended. The wet ingredients should be smooth and creamy.
- Gently fold in 1½ cups of chopped fresh peaches into the wet mixture. These peaches will add moisture and sweetness to your muffins.
- Pour the wet mixture into the dry mixture and stir just until blended. Be cautious not to overmix; a few lumps are perfectly fine.
- Using a large ice cream scoop, scoop the batter into the prepared muffin cups, filling each cup to the top of the paper liner.
- In a small bowl, mix together 1½ cups of coarsely chopped walnuts, ⅓ cup of all-purpose flour, ⅓ cup of firmly packed light brown sugar, and ½ teaspoon of ground cinnamon. Then stir in 3 tablespoons of softened unsalted butter until crumbly.
- Sprinkle the streusel mixture generously over the muffin batter, pressing it lightly into the batter to ensure it sticks.
- Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly, and a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature to enjoy their full flavor.
Notes
- Tip 1: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them to maintain freshness.
- Tip 2: You can freeze these muffins for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw them at room temperature or warm them in the microwave.
- Tip 3: Serve with a side of yogurt or a fruit salad for a balanced breakfast.
- Tip 4: Experiment with different fruits like blueberries or apples for a new twist!
- Tip 5: Consider replacing some of the all-purpose flour with whole wheat flour for a healthier muffin.
- Tip 6: If you’re allergic to walnuts, feel free to substitute with pecans or omit the nuts entirely.