 |  |  |
 mix your batter |  should be "airy" |  hard peaches |  after microwave |
 fold peaches into batter |  before baking |  after baking |  cool in pan |
Either 12 regular-sized muffins or 6 giant muffins (which my husband likes best). FRESH PEACHES (I leave the peel on) plus tip to get even the hardest peaches juicy
Fresh PEACH STREUSEL MUFFINS
Sugar or sugar-free
1-1/2 cups all-purpose flour………….1 tsp. baking powder
1/2 cup granulated sugar ~or~ regular Splenda (not baking blend)
2 tsp. cinnamon…………………………1/4 tsp. salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 cup (8 TB) unsalted butter, melted and somewhat cooled
1/4 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 egg……………………………………… 1 tsp. lemon juice
2-3 medium peaches, pitted & cubed (peeled or not, your choice) can use frozen & thawed, or canned ~ well drained
TIP: If your peaches are hard & not juicy ~ slice & cut them & put into a glass bowl. Sprinkle with sugar (or regular Splenda). Stir and put into the microwave for about 4 mintues. Drain any liquid before adding to your batter.
Topping
1/2 cup chopped pecans (optional)
1/3 cup dark brown sugar ~or~ 2 TB brown Splenda blend
1/4 cup all-purpose flour………………..2 tsp. cinnamon
2 TB melted butter
*** Combine all together in a small bowl until crumbly & set aside (pastry cutter or 2 forks works well).
***
Preheat oven to 375. Line 10-12 cups in a muffin tin with paper liners (or 6 GIANT muffin tin, which my husband likes best) ~ Set aside
Combine flour, granulated sugar/Splenda, baking powder (and soda, if using), cinnamon and salt ~ whisk to combine. Set aside
Put the melted butter, milk and egg in another small bowl ~ Whisk to thoroughly combine. Then fold into the flour mixture with a rubber scraper, just until moist and combined throughout. Set aside, while you….
Put the prepared peaches in a medium size bowl ~ gently toss with the lemon juice. Then gently fold into the flour mixture ~ folding over just until incorporated. Fill the muffin tins at least 3/4 full (I like nearly to the top). Divide the topping evenly among them ~ sprinkling over the tops (mounding if you have enough).
Bake for 15-20 minutes, test with toothpick for doneness. (Always check 5 minutes early ~ regular-size may bake faster ~ giant may need a few minutes more) Let cool slightly (in the pan, or the paper liners may pull away) and remove from muffin tins.
Fresh PEACH STREUSEL MUFFINS
Sugar or sugar-free
1-1/2 cups all-purpose flour………….1 tsp. baking powder
1/2 cup granulated sugar ~or~ regular Splenda (not baking blend)
2 tsp. cinnamon…………………………1/4 tsp. salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 cup (8 TB) unsalted butter, melted and somewhat cooled
1/4 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 egg……………………………………… 1 tsp. lemon juice
2-3 medium peaches, pitted & cubed (peeled or not, your choice) can use frozen & thawed, or canned ~ well drained
TIP: If your peaches are hard & not juicy ~ slice & cut them & put into a glass bowl. Sprinkle with sugar (or regular Splenda). Stir and put into the microwave for about 4 mintues. Drain any liquid before adding to your batter.
Topping
1/2 cup chopped pecans (optional)
1/3 cup dark brown sugar ~or~ 2 TB brown Splenda blend
1/4 cup all-purpose flour………………..2 tsp. cinnamon
2 TB melted butter
*** Combine all together in a small bowl until crumbly & set aside (pastry cutter or 2 forks works well).
***
Preheat oven to 375. Line 10-12 cups in a muffin tin with paper liners (or 6 GIANT muffin tin, which my husband likes best) ~ Set aside
Combine flour, granulated sugar/Splenda, baking powder (and soda, if using), cinnamon and salt ~ whisk to combine. Set aside
Put the melted butter, milk and egg in another small bowl ~ Whisk to thoroughly combine. Then fold into the flour mixture with a rubber scraper, just until moist and combined throughout. Set aside, while you….
Put the prepared peaches in a medium size bowl ~ gently toss with the lemon juice. Then gently fold into the flour mixture ~ folding over just until incorporated. Fill the muffin tins at least 3/4 full (I like nearly to the top). Divide the topping evenly among them ~ sprinkling over the tops (mounding if you have enough).
Bake for 15-20 minutes, test with toothpick for doneness. (Always check 5 minutes early ~ regular-size may bake faster ~ giant may need a few minutes more) Let cool slightly (in the pan, or the paper liners may pull away) and remove from muffin tins.
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