Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping
Peaches are the Lolitas of the fruit world. They look ripe-and-ready long before they actually are. You can check an apple for bruises, tap a watermelon or pinch a grape to make sure it’s firm, but when it comes to peaches, it pays to ignore everything but the smell. I don’t mean the smell it has when you hold it to your nose and take a deep breath. I mean, keep walking until the air around them intoxicates you with the smell of sweet, summery peaches and thoughts of cobbler, pies and crips. Saucers of peaches and cream. Sticky grilled peaches topped with mascarpone and drizzles of orange blossom honey.
The scent of a truly ripe peach is so full of possibilities.
Possibilities like a heaping platter of Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping. Bright, juicy peach bits surrounded by a cake dark with cinnamon, allspice and rum. The streusel on top adds just the right amount of crunch, with the earthiness of the walnuts balancing the sweetness of the brown sugar. This is not some heavy, gummy, cloying, drive-thru muffin. It’s light and cakey, full of peaches at their peak. If it turns out we really are what we eat, I want to be a peak peach.
Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping
Adapted from Sara Foster’s “The Foster’s Market Cookbook”
Makes large 12 muffins
Brown Sugar-Walnut Streusel Topping:
- 1 1/2 cups coarsely chopped walnuts
- 1/3 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
Muffin Batter:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups sour cream
- 1 tablespoon dark rum or pure vanilla extract
- 1 1/2 cups peeled, pitted, chopped peaches
1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.
2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.
3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.
5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.
7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.
Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas or mango) can be substituted for the peaches.
I always love muffins with streusel, makes them extra special. These look fantastic!
Hello Gorgeous! Why is strudel topping so darn seductive?!?!?! I've been walking past the mounds of ripening peaches at the market for weeks thinking "Well, I've really got to find some inspiration to play with those soon." This might be the muffin I've been waiting for!
Did you use rum or vanilla? Just curious if the rum actually makes a difference, taste-wise.
You've done it again – made me hungry right after I've just eaten a full meal! What a scrumptuous piece of writing you writer/chef, you! ;)
I am coming for breakfast! Those look wonderful.
Mark loves peaches, am thinking this would be a lovely Father's Day breakfast addition….yep, going there with these for Father's Day. Thanks!
These look wonderful! Perfect use for those yummy in season fresh peaches.
Those look amazing!! I like the chunky streusal topping.
These look absolutely fantastic! I've never had a peach muffin but I am definitely going to give these a shot when peaches are in season here!
Peaches are my absolute favorite, and as soon as I get to the farmer's market, I WILL be making these. They look amazing.
We just bought a whole case of big, beautiful peaches. Looks like I know what to turn them into!
Awesome picture! Your streusel topping looks to die for!
Wow these look amazing. Thanks for the inspiration – we're leaving on a long road trip soon & these will be wonderful for our breakfasts…mmm maybe lunch & dinner too! Thanks for the inspiration & the recipe.
The Lolitas of the fruit world – brilliant!
Mmmm, if we could get a big shipment of Georgia peaches, we'd be golden. This sounds fab.
I absolutely LOVE how you described the peaches :)
Rum! It definitely makes a difference, but vanilla works, too.
Thanks! I know what you mean about these making you hungry after a full meal. It's hard to walk by without grabbing one.
Come on down! I love breakfast food. I double-up and have breakfast for dinner once a week.
Hope he likes them! They'd also be really good with pecans instead of the walnuts. Just thinking out loud here. ;)
A whole case! Oh, the envy.
Thanks! I will testify that they make a good lunch. Hope you guys have a great trip and many adventures!
Can't you see them in the heart-shaped sunglasses? C'mon.
Love some streusel. I have to have that crunch to feel like I've eaten something, you know?
Thanks! The peaches are so good this year. Trying to enjoy them while they last!
Thanks! I love streusel with walnuts or pecans. Sooooo good.
Thanks! The peach flavor really comes through with these, and they smell great while they're baking. Like Christmas in June.
I'm definitely a peach person, too. So nice to score them at the farmers' market now.
Thanks! Don't you love streusel topping? It sort of completes the muffin experience.
The peaches are outrageous this year! If you see them, pounce.
Thanks! I so love them.
These sound really good but I struggle with fruit in my desserts unless it's in a "jam" form. I can't stomach soggy foods. I like my fruit firm and cold out of the fridge. But again these look and sounds good! Yummy, brown sugar walnut struel topping. ~ingrid
You had me at brown sugar streusel! ;D
You are such an amazing baker! I love to drool over your pictures! The strudel topping looks and sounds over the top scrumptious!
Love the peach comparison. Your muffins sound wonderful!
This sounds like the perfect muffin! Love your description of the peach!!
That is a great opening line!
I have never backed with peaches, but I just want to dive into the Brown Sugar-Walnut Streusel Topping
Oh wow, wow. I really can't wait to get a massive amount of peaches. Must try this!
"The Lolitas of the fruit world." I LOVE it!!! Oh, and the recipe looks pretty good, too. :)
Wow, did you use jumbo-sized muffin tins? I baked these the other day and got 24 muffins out of a single recipe instead of 12. Also, they didn't bake right! It was very sad. Yours are much prettier than mine were. :]
I made these and took some to work with me, and left some for my daughter to take to work with her….and they were a very big hit in both places (and my daughter works in a restaurant ! )
I used the rum and it was delicious, and I also used large muffin papers (but they fit in a regular size muffin tin). It made quite a few, but sadly none left over. So I am looking forward to making them again tormorrow for brunch.
Next time I will also use a little more butter in the streusel mixture, mine was a little on the dry side.