Categories: Breakfast, Healthy, Peaches, September2012
Ingredients
- For the Streusel:
- 1/2 cup all-purpose flour
- 2 Tbsp. brown sugar
- 2 Tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- Pinch salt
- 1/4 cup roughly chopped toasted pecans
- 1/4 cup butter, melted
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 egg
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/4 cup butter, melted
- 1/2 cup buttermilk
- 2 cups diced peaches (approximately 2 med-sized peaches)
Directions
-
Preheat oven to 375° F. Line 12 muffin cups with paper liners or lightly grease. Set aside.
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Prepare the Streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Add the melted butter and mix with a fork until evenly moistened (mixture should be chunky).
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For the Muffins: Prepare the peaches and set aside. In a medium bowl, whisk together the flour, pecans, baking powder, baking soda, cinnamon and salt. Set aside.
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In separate large bowl, combine the egg and sugar and whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter. Add the buttermilk and whisk until combined.
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Fold the flour mixture into the wet ingredients, just until combined (do not over-mix). Fold the peaches gently into the batter.
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Divide the batter between the prepared muffin cups (will come almost up to top) and top with streusel. Bake in the centre of the oven until light golden and a toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely.