Everyone is jumping on the pumpkin train already. I have to admit I was having cravings for something pumpkin + chocolate, but it’s still summer and I’m going to hang on to it for as long as I can! So for now: fresh fruit and I’ll cook with gourds later.
I love muffins. They’re so much like cupcakes except they’re quicker to put together, not as sweet (my preference) and can be eaten for breakfast without any pesky pangs of conscience. Sometimes I get bored with the standard muffin flavors so I decided to add juicy peaches to my blueberry muffins and top it off with a slightly spiced streusel. If peaches are not in season I recommend using canned peaches (in juice, not syrup).
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1/3 cup all-purpose flour
- Dash of nutmeg
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup blueberries
- 3/4 cup ripe peaches, chopped
- Lightly grease 6 jumbo muffin cups. Preheat oven to 500°F.
- In a small bowl, combine all ingredients for streusel topping. Set aside.
- In a medium bowl, beat together milk, oil, eggs and vanilla. Set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. Add fruit and toss to coat. Stir in liquid ingredients and lightly stir until just combined. Do not over mix.
- Divide batter among muffin tin cups about 3/4 full. Top with streusel. Place muffins in oven and lower heat to 400°F. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Recipe adapted from King Arthur Flour