Maple Peach Muffins
If you wish to indulge yourself for breakfast, then Maple Peach Muffins must be on the menu! These incredibly flavorful muffins include real Maple Syrup, Maple Extract (for a wonderful pop in flavor), peaches and a streusel topping that includes pecans. Every bite is mouthwateringly good!
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Back in December, my husband and I worked 5 Sundays in a row for our church’s Hostess Committee (ushering and greeting). We arrived for the early shift each week so I decided to bring along home baked goods to serve for those working. I brought Maple Peach Muffins one of the weeks and they were incredibly well received. These muffins are not only delicious, they have great texture, a little crunchiness from the pecans and the delectable flavor of maple syrup and extract permeating the whole. They were absolutely delightful.
I’ve made a lot of different muffins with this basic maple muffin recipe. Those include Maple Apple Pie Muffins, Maple Bacon Muffins (a fan favorite), Maple Berry Muffins (a sugar free/gluten free version), Maple Ginger Muffins, Maple Pear Muffins and Maple Pecan Pie Muffins. Each one is amazing–and, every time I bring them somewhere they are scarfed down in no time.
I used canned peaches with these muffins, so they can certainly be made any time of the year. Since each batch makes 24, you can easily eat half now and freeze the rest for later! If you enjoy a sweet treat in the mornings (or as a snack in the afternoons), Maple Peach Muffins will sure hit the spot.
We loved the taste of Maple Peach Muffins.
These muffins have a streusel topping that includes cinnamon and pecans which provides extra flavor and crunch.
Maple Syrup and Maple Extract are the key ingredients that make these muffins pop in flavor.
Every bite is sensational!
Here’s what I did.
I used these ingredients for the muffins.
Place unbleached flour in a mixing bowl. Bleached flour toughens baked goods. Add baking powder and salt.
Stir or whisk ingredients to combine.
Cut in butter with a pastry blender. (You can also melt the butter and add with liquid ingredients. See note below in the recipe card).
Blend in butter until coarse crumbs form. Set aside.
In a separate mixing bowl, combine egg, sour cream and half and half.
Add maple syrup.
Add maple extract and vanilla extract.
Whisk ingredients well to combine. (If melting butter, add it now).
Add wet ingredients to dry ingredients.
Rinse canned peaches in colander.
Dry peaches between layers of paper towels.
Dice peaches and add to ingredients in mixing bowl.
Stir ingredients to combine. Do not overmix.
Fill two 12-tin muffin pans with paper liners. Spray muffin liners with cooking spray. Spoon muffin mixture into muffin tins about 7/8 full.
I used these ingredients for the streusel topping.
Place flour, granulated sugar and cinnamon in a mixing bowl.
Stir ingredients to combine.
Cut in butter with a pastry blender.
Coarse crumbs will form.
Add chopped pecans.
Stir to combine.
Sprinkle tablespoonfuls of streusel topping over top of the muffins. Gently pat down mixture with your fingertips so that the streusel topping adheres to the muffin batter.
Bake muffins at 425 degrees for 5 minutes. Reduce heat to 350 degrees. Bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Maple Peach Muffins will cure every sweet tooth craving.
If you like peaches, this is a terrific way to enjoy them.
These muffins freeze really well too. You can pull them out of the freezer and microwave for a quick on-the-go breakfast.
Maple Peach Muffins are irresistible.
Here’s the recipe.
MAPLE PEACH MUFFINS
(My own concoction)
Maple Peach Muffins
Equipment
- 2 12-tin regular muffin pans
- 24 paper liners
- 1 sharp knife to dice peaches
- 1 nut chopper if nuts are not previously chopped
- 2 large mixing bowls
- 1 pastry blender
- 1 medium mixing bowl
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 whisk
Ingredients
MUFFINS:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup light brown sugar packed
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3/4 cup half-and-half or whole milk
- 1/2 cup salted butter cold or melted (see note below) (1 stick)
- 1/2 cup maple syrup NOT corn syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 tsp. maple extract
- 2 cups peaches peeled and diced (fresh or canned)
STREUSEL TOPPING:
- 6 tbsp. unbleached flour (bleached flour toughens baked goods)
- 6 tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 4 tbsp. salted butter cold (1/2 stick or 1/4 cup)
- 1 cup pecans finely chopped (measure after chopping)
Instructions
MUFFINS:
- Line two 12-tin regular muffin pans with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large mixing bowl combine flour, brown sugar, baking powder and salt.
- Cut in butter with a pastry blender until coarse crumbs form. (See note below).
- In a medium mixing bowl combine half-and-half or whole milk, maple syrup, sour cream, egg and both extracts.
- Whisk until well combined.
- Add liquid measure to dry mixture.
- Rinse canned peaches in colander; dry between layers of paper towels.
- Dice peaches; add to mixture in mixing bowl.
- (If using fresh peaches, peel and dice peaches only).
- Stir only until moistened.
- Do not overmix.
- Fill 24 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING:
- Combine flour, granulated sugar, pecans (or walnuts), and cinnamon in a medium mixing bowl until well mixed.
- Cut in butter with a pastry blender until coarse crumbs form.
- Sprinkle evenly over top of muffins.
- Press Streusel Topping gently into the muffin batter so it adheres while baking.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I didn’t grow up eating muffins. My mom never made them. But I really enjoy them now!
Because this recipe makes 24 muffins, it’s excellent to take to a holiday breakfast when feeding a crowd!
Try a bite! 🙂
Maple Peach Muffins are great to make when you have company staying overnight. Even though the recipe makes 24 muffins, they’ll be gobbled up in no time.
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