In case you missed the first post (Blueberry Peach Jam), it’s Peach Week here on the blog. This is recipe #2.
I have a slight obsession with muffins as you all know. They are my go-to breakfast on the weekends. And since I had tons of peaches last weekend, I decided to make peach muffins. It was a good choice =). They started out pretty healthy with white whole wheat flour….and then I added a buttery pecan topping ;). But hey, I had ran 9 miles so I think it was okay! Without the topping, I don’t think the muffins would have been sweet enough so it was definitely a wise addition. And a little butter never hurt either, right?? Enjoy!
Peach Crumble Muffins
for the batter:
3/4 cups + 2 tbsp white whole wheat or all-purpose flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
2 tbsp buttermilk
1/2 cup + 2 tbsp sugar
1/2 cup (heaping) chopped peaches – about 1 large peach
for the topping:
1/4 cup chopped pecans
2 tbsp white whole wheat or all-purpose flour
2 tbsp butter, cold
2 tbsp brown sugar
1. Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
2. In a medium bowl, whisk together flour, cinnamon, baking soda, salt and sugar. Stir in egg, vegetable oil, and buttermilk just until combined – do not over mix. Fold in chopped peaches.
3. Fill muffin cups 3/4 of the way full. In a small bowl, combine pecans, flour, and brown sugar. Using a pastry blender, two knives (or your fingers), cut butter into pecan mixture until crumbly. Divide evenly over batter.
4. Bake for 20-25 minutes or until golden brown. Makes 6 muffins.