Streusal Peach MuffinsFrom midgelet 7 years ago
- 2 cups all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoons baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon allspice shopping list
- 2 large eggs shopping list
- 1/4 cup vegetable oil shopping list
- 2 tablespoons milk shopping list
- 1/3 brown sugar shopping list
- 1 cup sour cream shopping list
- 1 cup peaches, peeled and diced shopping list
- For the topping: shopping list
- 1/4 cup all-purpose flour shopping list
- 1/4 cup brown sugar shopping list
- 1/2 teaspoon cinnamon shopping list
- 2 tablespoons butter shopping list
How to make it
- Preheat the oven to 425 degrees.
- . In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice.
- In another bowl, whisk two large eggs.
- Add the oil, milk, brown sugar, and sour cream.
- Blend well.
- Stir in the peaches.
- With a spatula, mix the dry ingredients into the liquid mixture.
- Stir until just combined.
- Spoon the batter into 10 to 12 well-greased muffin tins.
- Ten muffins will give you large, nicely-domed muffins.
- Fill any unused muffins cups half full of water.
- In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture.
- Spoon the topping onto the muffins before baking.
- Bake for eight minutes at 425 degrees.
- Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick.
- Let the muffins sit in the tins for a few minutes and then remove
- them to wire racks to cool.
- Bakers note: The peaches add some liquid to this recipe.
- Depending on how ripe and juicy your peaches are, you may need to adjust the moisture by adding a tablespoon of flour or milk.
- The batter should be thick and “spoonable”.
The Cookmidgelet Eastern, USA
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