Peach Streusel Breakfast Muffins

I always buy 2 baskets of peaches at the farmers market on Sunday.
One white, one yellow.

Who needs a scented candle (which I despise, by the way), when you have that glorious aroma of ripe peaches in the air?

They always ripen at the same time and I have about 15 peaches to deal with.
I have no choice but to bake with them so they don't all rot!

Peach cobbler would be my number one choice of peach desserts, however it doesn't stay more than a day, so muffins it was going to be.

I found this yummy sounding recipe on Ezra Pound Cake's site, it is from Sarah Foster's Market Cookbook.

The muffins were not too sweet and would be perfect for breakfast.



I did not peel my peaches (I never do), and I substituted nonfat Greek yogurt for the sour cream in the recipe.

The streusel topping makes for a nice crunch.



Peach Streusel Muffins (by way of Ezra's Pound Cake & Fosters Market): makes 12 muffins

Brown Sugar-Walnut Streusel Topping:

1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons 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 all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream (I used nonfat Greek yogurt instead)
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups chopped peaches (about 3 peaches)

1. Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. 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.



7. 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.



I liked them the next a.m. (reheated in the microwave...boo hiss!) with a swipe of butter.