Streusel Topped Peach Muffins
SOURCE: PreparedPantry.com
It's peach season. If you have a couple extra peaches, treat your family to
these peach muffins. They are light and airy with nuggets of peaches buried
within and topped with a brown sugar streusel.
Muffins can range from hearty and bread-like to rich and cake-like. This is
more like the latter-light, topped with a streusel, and sweetened with
peaches.
The sour cream gives these a richness.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
2 large eggs
1/4 cup vegetable oil
2 tablespoons milk
1/3 cup brown sugar
1 cup sour cream
1 cup peaches, peeled and diced
For the topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and
allspice.
2. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar,
and sour cream. Blend well. Stir in the peaches.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir
until just combined. Spoon the batter into 10 to 12 well-greased muffin
tins. Ten
muffins will give you large, nicely-domed muffins. Fill any unused muffins
cups half full of water.
4. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter
in with a pastry knife until you have a coarse mixture. Spoon the topping
onto
the muffins before baking.
5. Bake for eight minutes at 425 degrees. Reduce the temperature to 350
degrees and continue baking for another 6 to 10 minutes or until they test
done
with a toothpick. Let the muffins sit in the tins for a few minutes and then
remove them to wire racks to cool.
Bakers note: The peaches add some liquid to this recipe. Depending on how
ripe and juicy your peaches are, you may need to adjust the moisture by
adding
a tablespoon of flour or milk. The batter should be thick and "spoonable".
Later.
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