You have to love the bounty of fall. Especially if you are graced with cases of peaches and some new peach recipes! Today I made Glazed Peach Streusel Muffins for the third time–they disappear like magic.
Of course baking with peaches has its own fringe benefit. You are forced to eat any odd bruised slices–it wouldn’t do to bake with imperfect fruit, right?
One of the things I learned from baking with 50 lbs of peaches, is that they can be used in many apple recipes. Peaches are more tender and have a more delicate flavor, so sometimes a few adaptations are needed, but they measure and bake similarly.
These Glazed Peach Streusel muffins are sweet and fruity, especially if you cut your peaches into larger chunks. For my apple muffins, I chop the apples into small bits using a food processor, but I found that the peach flavor comes through better with larger pieces. Peaches are better cut by hand than in a food processor (with their juicy softness and tendency to smash), so it all comes together. I also used peach yogurt instead of buttermilk for a little peachy flavor boost. Surprisingly, my 6 oz peach yogurt fit exactly into my 1/2 cup measuring cup–so no leftovers for the baker there.
And while we are talking about substitutions in recipes, did you ever wonder how the amounts of baking soda and/or powder in a recipe are determined? Since I was testing with this recipe, I decided to get scientific and checked out a guide from King Arthur. If you are ever curious, it is a great reference.
- • 1 egg
- • 6 oz peach yogurt (or other yogurt)
- • 1/4 cup butter, melted
- • 1 teaspoon vanilla extract
- • 3/4 cups packed brown sugar
- • 3/4 c all-purpose flour
- • 3/4 c whole wheat flour
- • 1/2 teaspoon cinnamon
- • 1/4 teaspoon ground ginger
- • 1/2 teaspoon baking soda
- • 1 t baking powder
- • 1 1/2 cups chopped peaches (2-3 peaches)
- • ½ cup packed brown sugar
- • 2/3 cup all-purpose flour
- • 1 teaspoon ground cinnamon
- • 3 tablespoons butter, melted
- • 1 cup confectioners' sugar
- • 3 Tablespoons skim milk (or other milk or cream)
- • 1/2 teaspoon vanilla extract
- 1. Preheat the oven to 350 degrees F. Line 12 cup muffin pan with paper liners.
- 2. In a large bowl, whisk together the egg, yogurt, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Cut the peaches into chunks.
- 3. Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined. Gently fold in peaches. The mixture will be fluffy rather than “battery.”
- 4. Fill each muffin cup almost to the top; do not worry if the “fluffiness” keeps the batter from filling every nook of the cup–the muffins expand during baking.
- 5. To make the topping, stir together brown sugar, flour, and cinnamon in a small bowl. Mix in the melted butter (I used my fingers) until well blended. Sprinkle over the tops of the muffins.
- 6. Bake for 25-30 minutes, or until the tops of the muffins spring back when lightly pressed. Do not overbake.
- 7. When muffins are cool, mix glaze ingredients then drizzle over the muffins tops.
- Don’t peel the peaches. Unpeeled peaches are healthier, there is less waste, and you can barely tell in this recipe.
- (Almost) Wordless Wednesday: Eataly, NYC
- Homemade Peach Granola