Wednesday, July 26, 2017

Peach Streusel Muffins


We went home to SC to visit for a week and came home with a huge box of peaches.  I wanted to make something other than just a traditional peach cobbler so when I found this muffin recipe I had to try it! They were wonderful! This recipe was adapted from Sally's Baking Addiction.

Crumb Topping
1/3 cup brown sugar
1 tbsp white sugar
1 tsp cinnamon
1/4 cup butter (melted)
2/3 cup flour

Muffins
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup sour cream
2 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
2 tbsp milk
1 1/2 tsp peaches (peeled and diced)

Glaze
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 425. Line a muffin tin with liner or grease the muffin tin. In a medium size bowl combine the brown sugar, white sugar, cinnamon, butter and flour. Set to the side. In a separate medium bowl beat the butter until it is creamy. Add the brown sugar and white sugar and beat on high for 2 minutes or until light and fluffy. Scrape the bowl halfway through. Add the eggs, sour cream and vanilla then beat for 1 more minute. In a different bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the peaches. Then carefully stir in the milk. Fill the muffin tins 3/4 of the way full with batter then top with the crumb topping. Bake for 5 minutes at 425 then turn the oven down to 350 and continue baking for 15-18 minutes. Remove from oven and let cool for 10 minutes before removing from tin. Whisk together the powdered sugar, milk and vanilla extract. Drizzle over muffins after they have cooled for 30 minutes. 

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