Peach Blueberry Streusel Muffins
Ingredients:
Grease a 12 cup Texas-sized muffin pan or line with paper liners.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, whisk together oil, egg, sugar and vanilla. Whisk in flour mixture, alternating with milk, until just combined. Stir in blueberries and peaches until combined. Divide batter into muffin cups.
To make the streusel, in a large bowl, combine butter, flour, brown sugar, almonds and cinnamon. Beat together, using a mixer on low speed until incorporated and crumbly. Sprinkle streusel on top of muffin batter. Chill muffins in refrigerator for 1 hour.
Heat oven to 350 degrees F. Bake muffins 25-30 minutes or until golden brown and well risen. Cool 10 minutes before transferring to a wire rack.
Makes 1 dozen large muffins
Ingredients:
- 2 cups all purpose flour
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oil
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup blueberries
- 1/2 cup diced peaches
- 1/4 cup cold unsalted butter, cubed
- 2/3 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup finely chopped toasted almonds
- 1/4 teaspoon ground cinnamon
Grease a 12 cup Texas-sized muffin pan or line with paper liners.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, whisk together oil, egg, sugar and vanilla. Whisk in flour mixture, alternating with milk, until just combined. Stir in blueberries and peaches until combined. Divide batter into muffin cups.
To make the streusel, in a large bowl, combine butter, flour, brown sugar, almonds and cinnamon. Beat together, using a mixer on low speed until incorporated and crumbly. Sprinkle streusel on top of muffin batter. Chill muffins in refrigerator for 1 hour.
Heat oven to 350 degrees F. Bake muffins 25-30 minutes or until golden brown and well risen. Cool 10 minutes before transferring to a wire rack.
Makes 1 dozen large muffins
One can never have too many blueberry muffin recipes. Yum!
ReplyDeleteHave blueberries and peaches....great recipe! Hope you are having a good summer. I am going to try this recipe using an egg replacer and making them vegan. We'll see how it goes.
ReplyDeleteI like the paper liners you used.
ReplyDeleteThe crowns are perfectly covered in streusel, which is great because that's my favorite part of baked goods with streusel.
You're right, those would be perfect with a latte - mmmmmmmm!
ReplyDeleteI LOVE streusel on muffins! These would be great with so many other fruits too - nectarines, raspberries, blackberries, even apples. Thanks for the recipe.
ReplyDeletethat's a fine streusel.
ReplyDeleteStreusel topped anything is a a must for me. I've never had peaches and blueberries together so I must try this combo
ReplyDeleteWhat of I replace 1/4 cup of the oil for yogurt to get a healthier muffin?
ReplyDelete