Maple Peach Muffins

Teresa Ambra

Indulge yourself for breakfast with a batch of these spectacular Maple Peach Muffins. The muffins are filled with both Maple Syrup and Maple Extract giving them a delightful pop in flavor. Peaches in the batter and cinnamon and pecans in the streusel topping add additional crunchiness and flavor. Because each batch makes 24 muffins, enjoy some now and freeze the rest for later. Excellent option for a weekend, company or holiday breakfast.

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Prep Time 25

Cook Time 20

Total Time 45

Course Breads, Rolls and Muffins, Breakfast

Cuisine American, Southern

Servings

Calories 205 kcal

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

NOTE: If using canned peaches, pat the peaches dry with paper towels before using in recipe.

NOTE: a 29-oz. can of sliced peaches yields 2 cups of diced peaches for the recipe.

NOTE: You can also melt the butter and add with liquid ingredients instead of cutting the butter into the dry mixture with a pastry blender.

Nutrition

Calories: 205kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 27mgSodium: 142mgPotassium: 87mgFiber: 1gSugar: 14gVitamin A: 278IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Keyword breakfast, cinnamon, maple syrup, muffins, peaches, pecans

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