Peach Streusel Muffins

After years of never finding good peaches in the grocery store, I gave up. Nectarines and plums are more consistent and not as disappointing. A generous person gave me a peach. Why didn't I just eat it ? A fine peach for baking is a rare find. Plus, I've lived in a place where peaches grew wild and in small orchards. I've eaten my fair share of fresh peaches... and then some.

Peach Streusel Muffins are more like little cakes. So no stumps. Just soft, cakey goodness topped with a buttery, almond topping.

Text and Photo by Jac Kyles Baker

Makes 6 muffins

Ingredients

For the streusel:

2 TB chopped almonds

3 TB all purpose flour

2 TB cold salted butter*

1/4 cup sugar

For the muffins:

1 cup all purpose flour

1 tsp baking powder

4 TB salted butter, softened*

1 egg, lightly beaten

1/4 cup granulated sugar

1/2 TB vegetable oil

1/4 tsp almond extract

1/2 tsp vanilla extract

1/2 cup chopped peaches

Preparation

Make streusel:

Combine sugar, flour and chopped almonds. Cut in butter with a pastry blender, fork or fingers to make crumbs. Refrigerate for at least 30 minutes.

Make muffins:

Line microwave safe muffin cup pans, bowls, or ramekins with cupcake liners or parchment paper. Cups, bowls, or ramekins should measure 1/3 cup to give muffins enough room to rise.

In a large bowl, whisk flour and baking powder together.

In a separate bowl: beat sugar, butter and oil until light and creamy. Mix in almond and vanilla extracts. Beat in egg until combined.

Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed. Add drained peaches. Stir well.

Spoon 2 TB batter in muffin cups. Microwave 3 muffins at a time on MED HIGH (70% power) for 45-60 seconds. Carefully remove cups from microwave. Cover each muffin with streusel. Microwave on MED HIGH (70% power) for 40 seconds.

Test doneness by sticking a toothpick into center of muffin; it should come out with a few crumbs on the toothpick.

Carefully remove cups from microwave. Cool on a wire rack.

Store in a covered container in the refrigerator. Serve warm or at room temperature.

Cook's Notes

* Add 1/4 tsp salt if using unsalted butter

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