White peach muffins with almond streusel
While I didn’t find white peaches hold as much flavour as yellow peaches, but I can certainly vouch for their sweetness and juiciness! So when I was unable to eat 8 peaches a day and my basket was looking a little past its prime, the white peach muffin was created.
A light fluffy muffin, kept moist by yogurt, adds a healthy protein kick to ensure your morning (or day, or evening, or…) receives the right kick of energy. Thick chunks of peaches release their juices and become syrupy and caramelized in the cooking process. A small dash of nutmeg and cinnamon adds a flavour dimension that muffins often lack. And the buttery sweet streusel that crowns these muffins is like the icing on the cake.
You are welcome to omit the almond streusel if desired, but I highly recommend you keep it as it adds crunch, sweetness, and a nice textural combination. But of course this is entirely up to you; the muffins can certainly stand for themselves.
White peach muffins
– 1.5 cups all purpose flour
-1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground nutmeg
– 1/4 tsp cinnamon
– 1/3 cup white sugar
– 1 egg
– 1/4 cup unsalted butter, softened
– 1 cup plain yogurt (I used 2% yogurt)
– 1 cup white peaches, thickly diced. Ideally super ripe.
1. Preheat oven to 350F. Prepare your muffin tins (either with muffin paper or grease the inside of your muffin tins with leftover butter paper– the best and handy method!)
2. In one medium sized bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. In a large bowl, mix together your sugar and butter until well combined. Follow up by whisking in your egg and then the yogurt. Add the dry ingredients and mix until just combined.
4. Add the white peach chunks and stir a bit, then add the mixture to your muffin cups. I divided my batter into 12 medium sized muffins.
5. ***see below for streusel recipe****
6. Bake muffins on the medium shelf for 15-20 minutes, or until a toothpick can be inserted and come out clean.
7. Allow the muffins to cool for about 5-10 minutes still in the muffin tin, and then put them on a cooling rack until completely cool. Enjoy!
Note: I recommend keeping all leftover muffins in a cool and dry place, especially if they won’t be eaten within 24 hours! The fresh fruit, and lack of preservative, means they can turn rather quickly in the hot summer air.
– 1/4 cup salted butter, cold
– 2 tbsp all-purpose flour
– 2 heaping tbsp brown sugar
– 1/4 tsp cinnamon
– 2 tbsp almond slices
1. Cut up the flour, sugar, and cinnamon into the butter (you are welcome to use two knives or even forks, but sometimes it is better to just use your hands, so go ahead! Get dirty!)
2. Once everything is well combined, stir in the almond slices.
3. Sprinkle about 1/2 tbsp of streusel onto each muffin before it is cooked, ensuring that it is distributed relatively evenly.
4. Continue on with the baking instructions! (see above)