Peach Muffins With Streusel Topping Food

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 425F degrees. Prepare two muffin tins by either lining with muffin papers or spraying with non-stick cooking spray. You'll end up with about 14-16 muffins total.
• To make the streusel topping, combine all the ingredients together in a small bowl. Set aside.
• To make the muffins, first whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• In a large bowl using a stand or hand-held electric mixer on medium speed beat together the butter and sugars until light and fluffy in texture. Add in the eggs and vanilla and continue beating until well combined. Turn the mixer down to low and beat in the sour cream and milk.
• Turn off the mixer and gently stir in the flour mixture using a large rubber spatula or wooden spoon. Once about 1/2 combined, add in the peaches and continue stirring the mixture until the flour is almost combined. There shouldn't be large streaks of flour, but a few lumps in the batter is ok.
• Spoon the muffin batter into the prepared muffin tins filling each muffin cavity to the very top. Crumble the streusel in your fist, then sprinkle over the top of each muffin.
• Bake for 5 minutes at 425F degrees, then without removing the muffins from the oven, turn the oven down to 375F degrees and continue baking for 8-10 minutes or until an inserted toothpick comes out clean. Allow to cool for 10 minutes before removing from the tin and continue cooling on a wire rack

PEACH STREUSEL MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don't over-mix into a paste. Just mix until it is crumbly. Set aside.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

PEACH MUFFINS WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 400 degrees. Grease muffin cups or use liners.
• 2. In a large bowl, mix flour, baking soda, cinnamon and salt. Separately mix oil, eggs and sugar in medium bowl.
• 3. Stir the oil mixture into the dry mixture just until moistened. Fold in peaches. Spoon into cups.
• 4. Bake 20-25 minutes or until toothpick comes out clean. Cool 5 minutes until moving onto a cooling rack, then cool completely.
• 5. STREUSEL TOPPING: Put 3 TBS flour and 1/4 cup sugar into small bowl. Add 2 TBS butter and lightly mix with fingers until it is crumbly. Sprinkle onto muffins just before baking.

PEACH STREUSEL MUFFINS

Steps:

• Using and electric mixer, beat the butter at medium speed until creamy.
• Gradually add in 1/3 cup sugar and beat until light and fluffy.
• Add in egg and beat until well blended.
• In a bowl, mix together the 2 1/3 cups flour, baking powder, and salt.
• Alternately add flour mixture and milk to batter; stir after each addition.
• Add in vanilla; stir to combine.
• Gently fold in peaches.
• Grease muffin tin; spoon batter into muffin cups until 2/3 full.
• In a small bowl, add 1/4 cup sugar, 3 tablespoons flour, and cinnamon; stir to combine.
• With a pastry blender, cut in chilled butter until mixture resembles coarse crumbs.
• Sprinkle crumb mixture over muffin batter.
• Bake in a 375° oven for 20 minutes or until golden.
• Turn muffins out of pan and cool on wire rack.

PEACH COBBLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
• Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
• Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.