Streusel-Topped Fresh Peach Muffins

 

Peach season is here, and there’s no better way to celebrate than with these Peach Streusel Muffins! Freshly baked, they fill the kitchen with an irresistible aroma and look stunning with their crumbly, nutty topping. These muffins are best enjoyed warm—pop them in the microwave for 30 seconds if they’ve cooled—and spread with a touch of butter to melt into the juicy peach chunks. 

The recipe calls for one cup of chopped peaches, which can be tricky to measure. I diced mine into half-inch pieces, using one large peach, which worked perfectly for that burst of summer flavor.Peach Streusel Muffins

 1 extra large egg

1 c. whole milk

¼ c. butter, melted

2/3 c. granulated sugar

¼ t. cinnamon

1 t. freshly squeezed lemon juice

¼ t. vanilla

2 c. flour

1 T. baking powder

1 c. unpeeled, diced peaches

Streusel Topping:

1/3 c. butter

¾ c. flour

1/3 c. firmly packed brown sugar

1 t. cinnamon

½ c. chopped walnuts

Prepare the streusel:

In a food processor, pulse butter, flour, sugar, and cinnamon until crumbly. Add walnuts and pulse once or twice to blend. Set aside.

 Preheat oven to 425ºF and position rack in the center.

 Grease a 6-count jumbo muffin tin or a 12-count regular muffin tin.

 In a large bowl, whisk egg and milk until combined. Add butter, sugar, cinnamon, lemon juice, and vanilla, whisking to blend.

 In a small bowl, whisk flour and baking powder. Add to wet ingredients, stirring just until combined—don’t overmix. Fold in peaches.

 Fill muffin tin wells 2/3 full (an ice cream scoop works great). Top each with streusel.

 Bake 20-25 minutes for regular muffins or 25-30 minutes for jumbo. Check near the end to ensure streusel doesn’t burn; cover with foil if needed.

 Enjoy within 48 hours or freeze.

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Persimmon Applesauce Spice Muffins

I first became acquainted with persimmons when I was a geology major in college and we studied wild foods. Every weekend for a month we camped out and lived off the land. Fortunately, it was on university property that happened to have persimmon trees loaded with persimmons. We made persimmon pudding, persimmon bread, and persimmon muffins. Some days, with the exception of bowls of greens, it was all we had to eat.

Persimmons are probably not a fruit with which you are all that familiar, and that's a shame. They are sweet and juicy and loaded with nutrition. Persimmons have high levels of dietary fiber, potassium, magnesium, calcium, iron, and contain both vitamin C and beta carotene. You can cut them in half and eat them like an apple, or dip into it with a spoon and scoop out the pulp. You can also use the pulp interchangeably with applesauce in many recipes, or combine the two, as I have done here, for a delicious, seasonal muffin. 

Persimmon Applesauce Spice Muffins

For muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 extra-large eggs
1 cup packed dark brown sugar
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1/2 cup unsweetened applesauce

1/2 cup persimmon pulp (from 2 ripe Melissa's Cinnamon Persimmons)*
3/4 cup pecans, coarsely chopped

For topping:
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg

Preheat oven to 400°F. Grease muffin pan.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, spices, and salt. In a large mixing bowl, whisk together eggs and brown sugar until well combined, then whisk in butter until mixture is creamy. Stir in applesauce and persimmon pulp, then fold in flour mixture until flour is just moistened. Stir in nuts.

Using an ice cream scoop fill muffin pans two thirds full.

Mix together topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. (I made jumbo muffins, with a yield of ten and baked them for 25 minutes.) Cool in pan on a rack 5 minutes, run knife around the edge of each to loosen, and remove muffins from pan to a wire rack to cool slightly.

*To make persimmon pulp, cut the persimmons in half, scoop out the pulp, and place in a blender. Whirl it in the blender until creamy.

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Streusel-Topped Fresh Peach Muffins

What a year for peaches this has turned out to be. Despite the heavy, Monsoon-type rains we had during the month of June that turned my geraniums spindly and petunias leggy, the local peach crop seems to be thriving. So much so that, according to the major grower in the area, this is the best crop they have had in 175 years! Well, this is just peachy with me. I know, terrible pun, but I have been running absolutely amok making peach recipes. Many I have already shared with you. The most recent was this easy and incredible Peach Pepper Preserves. I've also made Peach Cobbler and Peach Melba Preserves.

Yesterday I had a serious hankering for muffins, so made fresh peach muffins from a yellowing recipe that I found crumpled in the back of my recipe box. They smelled like absolute heaven baking, and look at how gorgeous they are!  They are best when served warm (microwave them for 30 seconds each if serving them after they have cooled) with a tiny bit of butter allowed to melt into the peachy goodness.

The recipe calls for one cup of chopped peaches. I really had no idea what that meant. I cut mine into rather large, half-inch cubes, in which case I only used one large peach. Mr. O-P didn't care for the rate of peach dispersal so suggested they be cut smaller next time. In doing so I feel I'd be treading a slippery slope. Chopped too fine and they'd make the dough too moist. Use your own judgment, experiment, see what appeals to you. Personally, I liked my own method just fine.

 Streusel-Topped Fresh Peach Muffins

1 extra large egg
1 cup whole milk
1/4 cup butter, melted
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1 tsp. freshly squeezed lemon juice
1/4 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1 cup unpeeled, diced peaches

Streusel Topping:

1/3 cup butter

¾ cup flour

1/3 cup firmly packed brown sugar

1 teaspoon cinnamon

½ cup chopped walnuts

Make the streusel topping first: In the work bowl of a food processor, pulse together the butter, flour, sugar and cinnamon until crumbly. Add walnuts and pulse once or twice to blend.  Set aside.

Preheat oven to 425ºF. Place rack in center of oven.

Grease one 6-count jumbo muffin tin, or one 12-count regular muffin tin; set aside.

In a large mixing bowl, whisk egg and milk together until combined. Whisk in butter, sugar, salt, cinnamon, lemon juice, and vanilla. In a separate, smaller bowl, whisk together flour and baking powder. Add flour to milk mixture, stirring just until blended. Do not over mix. Fold in peaches.

Fill wells of muffins tins (I use an ice cream scoop to do so) 2/3 full. Sprinkle the top of each muffin with an ample amount of streusel. Bake for 20-25 minutes if using a 12-count muffin tin, 25-30 minutes if using a jumbo muffin tin. Near the end of baking, check the tops to make sure that the streusel doesn't burn. Cover with foil if it appears threatening to do so.

These do not keep, so eat within 48 hours or freeze.

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