Whole Wheat Peach Muffins

 These muffins are fabulous!  They are tender with juicy summer peaches and a crumbly, slightly salty streusel on top.  This recipe is adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins and More.  Normally, I freeze leftover muffins for later use, but the recipe says they don't freeze well.  However, they did keep fairly well and were still very tasty the next day when kept in a covered container.

Whole Wheat Peach Muffins

Adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins and More.

Makes about 16 muffins

Ingredients

2-3 ripe peaches (8 1/2 ounces)

1 cup all purpose flour, spooned in, leveled off

3/4 cup stone ground whole wheat flour, spooned in, leveled off

1/2 cup oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, slightly firm

2 tablespoons honey

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or "soured milk" using this method)

1/2 cup coarsely chopped toasted pecans

Whole Wheat Streusel (recipe follows)

Directions

1. Prepare Streusel and set aside.

2. Heat the oven to 375 degrees.  Grease or line 16 muffin cups.

3. Cut the peaches into 1/2 inch pieces. (You may want to peel the peaches first, but I didn't.  Here is one way to peel peaches)

4. In a blender or food processor, combine the flours, oats, baking powder, baking soda and salt.  Pulse 4 times to blend.

5. Cut the butter into 1-inch pieces and place in an electric mixer fitted with the paddle attachment.  Add the honey and mix on medium speed for about 1 minute.  Add the brown sugar and mix for 1 minute longer.  Blend in the eggs, one at a time, mixing well after each addition.  Add the vanilla, mix and then scrape down the sides of the bowl.

6. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, beginning and ending with the flour.  Do not overmix.  Fold in the pecans with a rubber spatula.

7.  Portion half scoops of the batter into the prepared muffin tins.  Place a layer of peaches on top of the batter, then place a dollop of batter on top of the fruit.  Take a handful of streusel topping and crumble it over the batter and peaches, completely covering the top of each muffin.  Press it in gently to adhere it to the muffin. 

8.  Bake for 22-25 minutes until the topping is browned.  Make sure to rotate the pans from top to bottom and front to back 3/4 of the way through the baking time.

Whole Wheat Streusel

1/3 cup unsalted butter

1/2 cup old-fashioned oatmeal

1/3 cup brown sugar

1/3 cup stone ground whole wheat flour, spooned in, leveled off

1/2 cup all purpose flour, spooned in, leveled off

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon baking powder

1/4 teaspoon salt

1. Melt the butter in the microwave on 50% power for 30 - 45 seconds.  Cool.

2. Place 1/4 cup oatmeal, brown sugar, flours, cinnamon, nutmeg, baking powder and salt in a blender or food processor.  Pulse to blend.  Add the last 1/4 cup of oatmeal and stir in with a spoon (don't blend it in).  Empty the oat mixture into the butter and toss with a fork until crumbs are formed. 

3. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips.  Let stand 10-15 minutes before using.

1 muffin = about 286 calories each (5.3 grams protein, 13.5 grams fat, 52 grams cholesterol, 2.9 grams fiber)

Comments

[Foy]

Yum! Those look delicious!