Peaches are among my absolute favorite things about the summer months. The scent of peaches that are ripe can be a great mood booster and I have plenty of recipes planned to cook peaches when the season comes around!
I find them ideal for breakfast or along with a cup of tea during the evening. My children love splitting them up and add an ice cream scoop with vanilla cream over the top. These are simply amazing regardless of how you use them!
They’re also perfect to take to a party or out to picnic. I’ve yet to meet anyone who doesn’t love these muffins. I’ve increased the recipe and frozen extras for the times I need to make a batch , but I don’t have time.
If you have to make use of canned peaches, choose the ones that are juiced and thoroughly drain. The excess liquid could hinder the interior from baking correctly.
Try these out and I’m sure you’ll get many compliments and requests to try more!
for the Muffins
1 1/4 cup all-purpose flour 1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup of white sugar
1 cup fresh peaches chopped or canned and properly draining
1/2 cup of whole milk
1 cup of vegetable oil
1 tsp. vanilla extract
for topping the Streusel Topping
1/4 cup all-purpose flour
3 Tbsp. white sugar
1/2 tsp. baking powder
1/2 tsp. cinnamon
4 Tbsp. cold butter that is unsalted and not salted.
Make your Streusel Topping
Mix your flour with sugar, baking powder with cinnamon in a small container and mix.
Incorporate the cold butter in chunks and break it using your fingers in the flour until it looks like fine crumbles. Set aside.
Make the Muffins
Prepare your oven for 350deg F.
Make a large muffin tin filled with muffin cups, or grease each thoroughly by spreading butter.
Add the flour baking powder, salt, and sugar into an enormous bowl. Whisk to mix.
Add the peaches to the dish and mix with the help of a rubber spatula, to coat.
Add the egg, milk oil, vanilla extract. Stir using a spatula made of rubber to stir until all the flour is gone.
Divide the batter among the muffin cups in a uniform manner – approximately 3/4 full.
Decorate the muffins off with a tablespoon of the Streusel topping.
Bake at 350 deg F for twenty minutes, or till golden brown. an inserted toothpick inside one muffin is clean.
Let them cool for 10 minutes before moving the muffins onto an air-tight rack.
Serve warm, or let cool before storing within an airtight bottle for three days.
* Freeze after cooling, place them in an airtight container, then freeze for 2 months or more. After thawing, you should uncover the muffins to ensure that the streusel doesn’t become soggy.
* Frozen Peaches If you have peaches that are frozen then let them thaw first, and then drain them as best you are able to. Chop them into pieces.
* Other Fruits –I have made these using blueberries and raspberries and they turned out fantastic. Peaches aren’t all the only fruit that can be used. Make your own ideas with the fresh fruits that are available!