I love peach season! Our grocery stores have had peaches on sale for a couple weeks now so I have been itching to make something with them. Peaches are one of those fruits that can only be enjoyed for a select period of time during the year. I prefer my peaches firm, which I guess most would consider as unripe. For this recipe, you will want to use a softer peach.
This muffin recipe is adapted from my master muffin mix, which uses buttermilk and sour cream to keep the muffins moist for several days after baking. There is a little extra baking powder in this recipe to help the muffins rise nice and tall.
Peach and Macadamia Nut Muffins
Yields 12 muffins
- 2-3 Large peaches
- 2 1/2 C All-purpose flour
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1 C Sugar
- 1 Large egg
- 1/2 C Butter, melted
- 1 tsp Vanilla extract
- 1 C Buttermilk
- 1/4 C Sour cream
- 2/3 C Macadamia nuts
- 3 tbsp Butter (at room temperature)
- 1/4 C All-purpose flour
- 2 tbsp Sugar
- 1 tbsp Light brown sugar
- 1/2 C Macadamia nuts
Preheat oven to 400° F. Graciously grease your muffin tin with Crisco.
Wash and peel peaches. Dice into small pieces about the size of a dime.
Sift flour and measure 2 1/2 cups after sifted. Reserve 1/4 cup.
Mix the 1/4 cup flour with peaches and gently stir to coat the peaches. Set aside.
Combine remaining flour with baking powder, salt and sugar. Set aside.
In a medium bowl, beat egg with a fork.
Melt butter in microwave for 20-30 seconds until melted. Add melted butter to egg and whisk to combine.
Add vanilla extract, buttermilk and sour cream to the eggs and butter. Use a whisk to whip together all wet ingredients until smooth.
Slowly add wet ingredients to dry ingredients and stir with a wooden spoon. Mix only until combined.
Fold in peaches and macadamia nuts.
To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
Fill each muffin cup to the top edge. Sprinkle with streusel topping.
Bake for 5 minutes at 400° F. After 5 minutes, reduce oven temperature to 350° F and bake for 15-18 minutes until edges are golden brown. Use a toothpick to check for doneness. Stick the toothpick into the center of the muffin and if it comes out clean, the muffin is done.
If you are looking for more muffin ideas, check out these Cinnamon Blueberry Muffins: http://beyondfrosting.wordpress.com/2013/06/03/cinnamon-blueberry-muffins
Or these Strawberry and Cream muffins: http://beyondfrosting.wordpress.com/2013/05/08/strawberries-and-cream-muffins
Julianne is the face of the Beyond Frosting blog. Her first passion is snowboarding and her second passion is baking. Food evokes emotion and she loves making people happy with food. Baking is her avenue for creativity. Julianne’s favorite desserts are cupcakes and cheesecakes.
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