18 July 2019

Peach Cobbler Muffins - Pecan Streusel Topping

Peach Cobbler Muffins - Pecan Streusel Topping / www.delightfulrepast.com

Peach Cobbler Muffins can, of course, also be made with nectarines. Whether using smooth-skinned nectarines or fuzzy peaches, I rarely peel them. Just scrub them well and rub the fuzz off the peaches. Besides added nutrition, the colorful skin adds pretty to whatever you're making. AND it saves a lot of time in the kitchen. You won't even notice it's there!

I rarely have a muffin when I'm out because I'm pretty picky about muffins. They're usually way too sweet and have ingredients I'd rather avoid. And can someone tell me when and why jumbo muffins became a "thing." I use my mini muffin tins for cute little cakes for afternoon tea, but I have never felt the need to buy a jumbo muffin tin. These are standard size.

With just 2.5 teaspoons of sugar per muffin, I could even have two and stay within my 6-teaspoons-in-a-day sugar limit. My recipe makes precisely enough batter to fill 12 standard-size muffin cups. As you know, I hate waste; so there is none. (True Confession: I had to throw away a half bunch of celery this week. I wish they were half the size you see in the stores now.)

I use half the sugar and butter in my Pecan Streusel Topping these days, and it's soooo much better. With equal measures of everything, it would sort of just melt into a glaze on the muffins and they'd be swimming in butter. This is better. If you're not a peach fan, you might like my Lemon Poppy Seed Muffins or Small-Batch Banana Muffins (makes 6, but you can double it). 

Of course, I have my muffins with tea. What do you like to have with yours?

Peach Cobbler Muffins - Pecan Streusel Topping / www.delightfulrepast.com

Peach Cobbler Muffins


(Makes 12)

The Muffins


5 tablespoons (2.5 ounces/71 grams) unsalted butter
2 teaspoons apple cider vinegar
3/4 cup (6 fluid ounces/177 ml) milk
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract

1 3/4 cups diced perfectly ripe yellow peaches or nectarines, divided



The Streusel Topping


1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1/4 cup (1 ounce/28 grams) finely chopped pecans
2 tablespoons (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon
Pinch (1/16 teaspoon) salt

2 tablespoons (1 ounce/28 grams) cold unsalted butter, diced or coarsely shredded

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups.

Note: What I love most about this muffin tin is that it is seamless, with no hard-to-clean places for food to stick. A friend had the same complaint, so I bought one for her as well. She loves it. 

2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. In 1-cup glass measure, stir together vinegar and milk; set aside to thicken a bit. 

3 For the topping: In small bowl, whisk together the flour, sugar, pecans and cinnamon. Add the cold butter, breaking up the chunks with your fingers until the mixture resembles coarse crumbs. Chill until ready to use.

4 In large bowl, vigorously whisk together flour, sugar, baking powder, baking soda, salt and mace or nutmeg. Set aside 3/4 cup of the diced peaches, and gently stir the remaining 1 cup into the flour mixture to coat.

5 Add soured milk to melted butter, and whisk in eggs and vanilla extract. Add thoroughly whisked wet mixture to flour-peach mixture. Stir as little as possible, just until dry ingredients are moistened. 

6 Scoop the batter from the edge of the bowl so as not to further mix the batter and, using a 1/4-cup measure, evenly fill 12 muffin cups about 3/4 full; divide the remaining batter evenly among the muffin cups. 

7 Top the muffins with the remaining diced peaches and a spoonful of the streusel topping (use it all). 

8 Bake for about 20 to 25 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean. Let cool in tin for 5 minutes before removing muffins to a wire rack. Serve warm or at room temperature.


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

77 comments:

Thomas "Sully" Sullivan said...

Whenever I think of muffins, I think: “You are what you eat.” That may explain some of my aversion to variations on most bread/cake. But, of course, yours look – and sound – delish! Haven’t quite reconciled the clash between ripe, pulpy fruit and the crumbly texture of bread/cake with my taste buds yet, but negotiations continue. To add to your “by half” formula, butter halfway mitigates the aforementioned clash.

Jean | DelightfulRepast.com said...

I assure you, Sully, I don't look like a muffin! :D You should try this one, and feel free to slather butter on your warm muffin. I use rather a lot of butter myself, seeing no harm in good organic butter or extra virgin olive oil.

Sherry said...

yUm!
our peach tree is promising *plenty* of fruit again this year..
i'm tucking this recipe away to make when the peaches are ripe
next month! thank you :)

kitty@ Kitty's Kozy Kitchen said...

I’d love to share a muffin and a cup of tea with you, Jean! The recipe sounds wonderful! I’m with you on those jumbo muffins! Goodness, and all the calories. I’d also like to be able to buy a smaller size of celery. I even wrap mine in foil, like Shirley Corriher, the food scientist suggests and it doesn’t always work.

Cranberry Morning said...

Well, you'll never find me throwing out celery. I'm tempted to keep two stalks on hand. I use it so much. And I hate it when I discover that I'm out!

But about this post in particular: This has two essential taste and texture ingredients: peaches and pecans. I think I'll stop at my farmer's market this afternoon and pick up some peaches to try this. Very timely, because they're only open on Thursdays. Perfect!

Have a wonderful weekend, Jean. xo

Jean | DelightfulRepast.com said...

Sherry, I envy you having your own peach tree! Fortunately, I have friends whose neighbor has a peach tree and they just dropped off a few more for me. Let me know how you like the muffins.

Jean | DelightfulRepast.com said...

Kitty, thank you. I hadn't heard of that tip from Corriher. I'll have to give it a try. Or I might ask my friend down the street whether she has the same problem. If so, maybe we can "go in on" our next celery!

Jean | DelightfulRepast.com said...

Judy, I don't think I have ever in my entire life managed to use an entire stalk of celery without at least a rib or two going to waste. But when I have to throw out a full half as I just did, well, that makes me feel bad! I hope you like the muffins!

Penny from Enjoying The Simple Things said...

This sounds so good and it is peach season here! Thanks for sharing the recipe.

Candi Randolph said...

I agree with you that those huge muffins are way too big and unhealthy. Love this recipe and will pin it for later! #wednesdayaimlinkparty

Jean | DelightfulRepast.com said...

I'm not a fan of summer, Penny, but Peach Season is a thing apart!

Jean | DelightfulRepast.com said...

Candi, thank you. AND for pinning--much appreciated!

Richard Sheppard said...

Mmmmmmmmm, now you're talking! I love muffins, always have. But I'm with you, I rarely have them out because they are always too sweet. I first saw oversized muffins in the mid 80s and I have to admit I ate them! I was a hungry college student back then. I always have home made muffins in my freezer and pop them in the microwave when I'm in a hurry. These will be next once my current batch of Zucchini muffins run out!

Debbie - Mountain Mama said...

OMG Pinning!!! These look fantastic, thank you for sharing!

R's Rue said...

Jean,
Can you teach me how to bake.
www.rsrue.blogspot.com

Jean | DelightfulRepast.com said...

Richard, college and high school boys can definitely put away the jumbo muffins! But I know middle aged women who are making jumbo muffins, jumbo cookies, etc, and … well, let's just say, they're not handling them as well as active, growing boys! Wish I had some muffins the freezer right now--I'd nuke one!

Jean | DelightfulRepast.com said...

Thanks, Debbie. I always appreciate comments and Pins!

Jean | DelightfulRepast.com said...

RR, yes, I can! Just pick a recipe you want to try, and I'll talk you through it!

Debbie Harris said...

Oh boy!! Do I ever love a good muffin, and with peach season here these are a MUST try!
Then to top it off you have that crumble topping that I absolutely love!

Thank you for sharing this with us and you can be sure that I will be making these and of course having mine with tea and a friend. :}

Pauline Wiles said...

Yes! I agree most muffins are ridiculously sweet. And yay to a recipe where the fruit can be left unpeeled :)

Jean | DelightfulRepast.com said...

Debbie, thank you so much. I'd love to be there for your muffins and tea!

Jean | DelightfulRepast.com said...

Pauline, it really is such a time- and work-saver because peaches aren't always the easiest thing to peel!

Margie said...

I would be enjoying the muffins with tea too! I continue to drink hot tea, despite the scorching temperatures.

Prims By The Water said...

Yummy! TFS Janice

Jean | DelightfulRepast.com said...

Glad to hear it! I do, too, Margie. Hot tea is simply my beverage of choice every day of the year.

Jean | DelightfulRepast.com said...

Thank you, Janice!

Jennifer@MyFlagstaffHome said...

Oh, goodness! These sound delicious and they're really pretty, too. Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home! --Jennifer

Angie's Recipes said...

These streusel muffins look yummilicious! I can never resist anything with a crunchy topping. Thanks, Jean.

Lea Ann (Cooking On The Ranch) said...

Our Colorado peaches will be here soon. I have to make this recipe. Sounds wonderful Jean.

Jean | DelightfulRepast.com said...

Thanks, Jennifer! I like it when a food can be pretty, too! :-)

Jean | DelightfulRepast.com said...

Angie, thanks. Yes, a little crunch never hurts!

Jean | DelightfulRepast.com said...

Lea Ann, thank you. I hope you like them as much as we do!

Tamago said...

Oh your muffins looks so yummy! I've never tried peach skin before but it does add pretty color indeed! I love having muffin with tea, too. But I also like coffee :-)

Jean | DelightfulRepast.com said...

Thanks, Tamago. You will be amazed when you try the unpeeled peaches. You'll be kicking yourself for going to the trouble of peeling them all these years! :D

TONY said...

"What a load of cobblers!!" Ha! Ha! Only joking, Jean. They look delicious. Just in case you are confused by my first comment. I don't mean it. Honestly.Tony

Jean | DelightfulRepast.com said...

Thanks, Tony. I can always count on you to increase, or in this case refresh, my Cockney rhyming slang knowledge! :D Now settle down and go have a nice cuppa tea.

Dee | Grammy's Grid said...

Thanks for linking up at the #WednesdayAIMLinkParty 41!

Cocoa and Lavender said...

These are lovely, Jean! Like you, I will not eat a muffin out - aside from sugary, they are huge fat bombs which unsettle my stomach... and almost always have to much baking powder. I will definitely try these especially since the peaches in the market are perfect now!

Jean | DelightfulRepast.com said...

Thank YOU, Dee!

Jean | DelightfulRepast.com said...

David, thank you. And it's usually BAD fat, at that! Hope you like them. A friend has been bringing me peaches every day, so it's been peach headquarters here!

Sylvia | Grace for a Gypsy said...

Oh these look delicious! Thanks for linking up with us at the #WednesdayAIMLinkParty 41. I am pinning these!

Jean | DelightfulRepast.com said...

Thank you, Sylvia. And for Pinning--much appreciated.

Natalie said...

The muffins look delicious and the recipe seems easy to follow. Thanks, jean, for sharing this. It's peach season here. #senisal

Sandi@ Rose Chintz Cottage said...

Your peach cobbler muffins look lovely, Jean, and the peel does give them a pretty colour. I very rarely ever eat a muffin outside my home and like you, I wonder why the jumbo size? Seems everything is done big these days and full of sugar and who knows what else? I pretty much make my own desserts because that way I know what I'm eating. Hope you're having a wonderful summer and I'll drop by again when I get back from my break. Hugs ...Sandi

Jodie's Touch of Style said...

Gosh, this sounds fabulous!! I always love it when you can make them without as much sugar.
OXOX
Jodie

Jean | DelightfulRepast.com said...

Thank you, Natalie. Peach season is my favorite season!

Jean | DelightfulRepast.com said...

Sandi, thank you. How I'd like to come over with a basket of muffins and have you brew us a nice pot of tea in your Old Country Roses! Enjoy your break.

Jean | DelightfulRepast.com said...

Thanks, Jodie. I love to reduce the sugar as much as possible while still having a really good whatever it is. If it still has more sugar than I'd like to consume, I just have a smaller portion of it.

Crystal said...

Now that sounds like yummy recipe.
Let me introduce myself. My name is Crystal and I found your blog through Esme's Senior Salon.
Crystal

Crystal said...

I agree. That's why I left my WordPress Site Address Above.
Crystal

Pamela said...

Oh, these look amazing! I can't wait to try them!!

ellen b. said...

That added crunch sounds real good. Do they freeze well?

Vee said...

They look delicious. I agree, muffins have become more like cupcakes with all the sweetness and added ingredients. Celery...I keep mine wrapped in Reynold’s wrap and it keeps for a long, long time. (Has the price come down on celery yet?)

Jean | DelightfulRepast.com said...

Thanks, Crystal!

Jean | DelightfulRepast.com said...

Pamela, I hope you try them soon and let me know how they turned out for you!

Jean | DelightfulRepast.com said...

Thank you, Ellen! You know, I expect they would freeze well, but I haven't actually tried it.

Jean | DelightfulRepast.com said...

Vee, thank you. And thank you for the tip on extending the life of my celery. No, the price has not come down yet!

Phil in the Kitchen said...

Peaches are a real treat at this time of year and with that topping as well I'd be very happy indeed. (Especially since I went into a local restaurant today when I heard that their special this week was a peach salad only to find out that they'd run out of peaches. Curses!) Giant muffins are strange beasts and definitely best avoided, although I have noticed that they seem to be getting to be a lot less common over here lately.

Jean | DelightfulRepast.com said...

Thanks, Phil. Peaches are my favorite fruit, and a friend has been dropping some off for me just about every day this week so I've been making peach everything! Glad to hear the jumbo muffins seem to passing out of fashion, over there anyway.

Anonymous said...

My kind of muffin. less sugar and fruits added. Simply delicious..

Jean | DelightfulRepast.com said...

Thank you, Anon. I'd like to bake a batch right now, but my peaches are earmarked for another purpose today!

Kitchen Riffs said...

Gosh, so much good stuff going on in this recipe. Love fruit-heavy muffins. And can never resist a streusel topping. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John! I do, too! I like that, "fruit-heavy."

Lowcarb team member said...

These look and sound a winner!
Many thanks for sharing another good looking recipe.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you so much. I so appreciate your visits and comments.

Darlene said...

I made these yesterday and they were a huge hit! Thanks for the great recipe.

Jean | DelightfulRepast.com said...

Darlene, thank you so much! I'm so glad to hear that!

Rhonda Gales said...

Perfect timing for this recipe. It's fresh peach season. I'll be Pinning to my dessert board. Thanks for sharing on Sunday's Best.

Jean | DelightfulRepast.com said...

Thanks so much, Rhonda. AND for the Pin!

Eclectic Red Barn said...

Jean,
I love these peach muffins. I have so many fresh peaches in my freezer so I am making these. Pinned and shared. congrats, you are my feature pick on Happiness Is Homemad.
https://eclecticredbarn.blogspot.com/2019/07/happiness-is-homemade_27.html
Hugs,
Bev

Jean | DelightfulRepast.com said...

Bev, thank you so much! I am honored! I hope you love the muffins as much as we do--I could happily eat them every day.

https://decorcraftdesign.wordpress.com said...

Beautiful muffins! Looks so enticing with that crumbs on top, great job Jean!

Jean | DelightfulRepast.com said...

Thanks, DCD. Putting peaches and crumbs on top really does make a difference.

Mayor Sonni said...

The muffins look terrific and probably taste even better. Peaches and pecans must be a winning combination. Dropping by Traffic Jam Weekend #196. #trafficjamweekend

Jean | DelightfulRepast.com said...

Thanks, Sonni! Peaches, pecans and some tea!

Jeanie said...

I have to send your peach links to my cousin who bought the sweetest,best peaches ever. I'm hoping to see peaches at the market this week and if I do, these are on my list!

Jean | DelightfulRepast.com said...

Thanks so much, Jeanie! And there will likely be another one next week (maybe your cousin will follow me?!).

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