There’s nothing so soul-satisfying, so comfortingly familiar as a warm muffin, spread with sweet butter or preserves, enjoyed with a cup of coffee or tea.
Muffins are versatile players in the baking field. Sweet or savory, adding nuts; fruits; cinnamon; chocolate, ginger or cheese, fresh vegetables or even bacon!
These light, tender muffins are kind of a cross between a muffin and a coffee cake. Each moist muffin is studded with chunks of fresh juicy peaches, with just enough light lemon flavor to shine through, topped with a buttery brown sugar, maple streusel.
So easy to do… a bowl, a spoon, and your hands!
Meet ya in the kitchen
1 cup + 1 tablespoon flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons maple syrup or 2t. vanilla
4 tablespoons butter, softened
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup sour cream
1/2 cup oil
2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups peaches, diced, peeled or not peeled, or canned, tossed with 1 tbs. flour.
For the Icing
1 cup confectioners’ sugar, sifted
2-3 tablespoons milk
Put the confectioner’s sugar in a small bowl and add milk. Stir with a spoon to smooth consistency. Drizzle icing on muffins.
Preheat the oven to 425 degrees and lightly grease 16 muffin cups or use paper liners.
For the Streusel: Mix together the flour, brown sugar, salt, cinnamon, nutmeg, add butter and maple syrup in a small bowl, mix until mixture is crumbly. Set aside.
For the Muffin: In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Make well in the center of the dry ingredient, then set aside.
In a medium-sized bowl, cream together until light the butter, sugars with a handheld or stand mixer. Scrape down the bowl to make sure all butter is incorporated. Add the eggs one at a time, beating well after each addition, then add the vanilla, zest, lemon juice, sour cream, and oil. Add the wet mixture to the well in the flour mixture. Stir just until evenly moistened, then gently stir in the peaches.
Fill the muffin cups with the batter, 3/4’s full. Sprinkle each muffin with topping, dividing the crumbs evenly.
Bake for 7 minutes at 425 degrees, then reduce temperature to 350 degrees and bake 17-19 minutes until golden brown, or until a cake tester inserted in the center comes out clean. Remove from the oven and let sit for 5 minutes before taking the muffins out of the pan and cooling them completely on a wire rack. Drizzle with icing over the tops of the muffins or coat the tops entirely.
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