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Category: Muffins
Prep Time: Cook Time: Total Time:
Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup flour
1/3 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
3 tbsp unsalted butter, softened
For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.
Muffin Batter:
2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
3 large eggs
3 tbsp unsalted butter, melted
1 1/2 cups sour cream (I used nonfat Greek yogurt instead)
1 tbsp dark rum or vanilla extract
1 1/2 cups chopped peaches (about 3 peaches)
Preheat the oven to 375. Line 12 large muffin cups with paper liners, and spray lightly with nonstick spray.
In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
In a separate bowl, whisk the eggs, butter, yogurt and rum or vanilla. Fold in the peaches. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the brown sugar walnut streusel topping, and lightly press the topping into the muffin batter. Bake 25-30 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes in the pan.
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PEACH STREUSEL MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup flour
1/3 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
3 tbsp unsalted butter, softened
For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.
Muffin Batter:
2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
3 large eggs
3 tbsp unsalted butter, melted
1 1/2 cups sour cream (I used nonfat Greek yogurt instead)
1 tbsp dark rum or vanilla extract
1 1/2 cups chopped peaches (about 3 peaches)
Preheat the oven to 375. Line 12 large muffin cups with paper liners, and spray lightly with nonstick spray.
In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
In a separate bowl, whisk the eggs, butter, yogurt and rum or vanilla. Fold in the peaches. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the brown sugar walnut streusel topping, and lightly press the topping into the muffin batter. Bake 25-30 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes in the pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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