Peach Streusel Muffins

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Peaches are one of my favorite fruits! I always look forward to peach season, and this year I realized that I had never, ever made peach muffins. So I started looking for a recipe to try. I found one at  A Few Short Cuts, which I modified a little. I used canola oil instead of vegetable oil, unbleached flour instead of white flour, and used less butter in the streusel mixture because I wanted the muffins to rise a bit more. I brought them to work and my co-workers really liked them. There isn’t a super-strong peach flavor in these muffins, but no one seemed to mind that. They loved the moist texture and streusel topping. I personally felt there could have been a few more chopped peaches in each muffin, so I recommend increasing the amount of chopped peaches in the recipe from 2 cups to 2 1/2 cups–that’s what I’ll be trying next time I make these. But everything else about these tasty muffins were great! Make sure you don’t over-bake these so they won’t be dry.

PEACH STREUSEL MUFFINS by NancyC, adapted from A Few Short Cuts

Makes about 20 to 21 muffins

BATTER INGREDIENTS:

  • 1  1/4 cups canola oil
  • 3 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 3 cups unbleached flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2  to 2 1/2 cups finely chopped fresh peaches, peeled or unpeeled (or you can use drained canned peaches)
  • Pecan Streusel Topping (see recipe below)

Preheat oven to 375 degrees F. Line muffin pans with 20 to 21 cupcake liners; set aside.

In large bowl, mix the canola oil, eggs, vanilla, and sugar until well blended. In medium bowl, mix the flour, cinnamon, baking soda, and salt.

Add the flour mixture to the oil mixture and mix until all ingredients are blended together (but don’t overmix). The batter will be very thick! Fold in the peaches, stirring to distribute evenly in batter (the juicy chopped peaches will help thin out your batter a little).

Spoon batter into your prepared muffins cups, filling cups about 3/4 full, and top each muffin with about 1 Tablespoon (I used slightly less than 1 Tablespoon) of the Pecan Streusel Topping (see recipe below).

Bake at 375 degrees F for 20 to 25 minutes, or until a toothpick inserted in center of muffin comes out clean (I baked mine for about 22 minutes). Let muffins cool in pan about 10 minutes, then cool completely on a wire rack.

PECAN STREUSEL TOPPING:

  • 2/3 cup brown sugar, well-packed
  • 2/3 cup unbleached flour
  • 1 teaspoon cinnamon
  • 3 Tablespoons cold butter, cut into small pieces
  • 2/3 cup chopped pecans

In medium bowl, blend together the brown sugar, flour, and cinnamon. Add in the cold butter, cutting into flour mixture with a fork until mixture is crumbly. Add in chopped pecans and blend all ingredients together. NOTE: You’ll have about 3/4 cup of streusel left over; you can save it to use on something else or, if you don’t want so much leftover streusel, you can try reducing the amounts of the ingredients to: 1/2 cup packed brown sugar, 1/2 cup unbleached flour, 3/4 teaspoon cinnamon, 2 Tablespoons butter, 1/2 cup chopped pecans. That should give you just enough. I haven’t tried those smaller amounts myself yet, but they should be pretty consistent with the larger amounts.

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Are you a peach fan, too? What’s your favorite peach dessert?

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Cinnamon Streusel Banana Bread

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I almost gave up on making Cinnamon Streusel Banana Bread. I had tried several different recipes that sounded really good, but was disappointed with how they turned out. They were okay, but not nearly as good as I thought they would be. I decided to make one more attempt. I searched again and found this recipe at Canadian Living. I’m not sure why this particular recipe caught my attention, because I’m usually drawn to recipes that have photos–and there wasn’t a photo shown with this one. But for some reason, I decided I needed to try this out, and I am so glad I did!

I changed the recipe a little by doubling the streusel mixture…and then instead of just sprinkling the streusel on top of the bread before baking, I also sprinkled a layer of streusel in the batter itself–and that’s what made it so good! If you decide to try this, you may think, like I first did, that the amount of streusel you’re putting into and on top of this bread is way too much. But when you taste it after it’s done, you’ll be glad you used all that streusel! Some of the streusel on top of the bread will fall off when you remove the loaf from the pan, but there will still be plenty of streusel for you to enjoy.

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So if you’re a streusel-lover, I think you’ll really like this bread. As you can see in the photo above, there’s a yummy layer of streusel in the bread and a substantial amount on top of the loaf. Double the streusel yumminess! This recipe makes one 9×5″ loaf.

CINNAMON STREUSEL BANANA BREAD (adapted from Canadian Living)

  • 1 1/2 cups mashed ripe bananas (about 3 large)
  • 1 cup granulated sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour (I used unbleached flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts

Streusel:

  • 2/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 4 Tablespoons cold butter
  • 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.

Prepare the streusel: In small bowl, stir together the brown sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts, then set aside.

Batter: In large bowl, beat together bananas, sugar, butter, eggs, and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, and salt; stir into banana mixture. Then stir in walnuts.

Spoon HALF the batter into greased-and-floured loaf pan. Sprinkle batter with HALF of the streusel mixture. Add the rest of the batter over the streusel mixture in the pan, then top with the remaining streusel.

Bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted in center comes out clean (my baking time was 70 minutes). Let loaf cool in pan for 15 minutes, then remove from pan and cool completely.

You can wrap the loaf in plastic wrap and store for up to 2 days, or wrap in foil and freeze for up to a month.

Hope you enjoy this bread as much as I did! Are you a streusel-lover too?

Linked to Foodie Friday, Sweets for a Saturday.