Sour Cream Peach Muffins with Pecan Streusel are a delicious segue from summer into fall, and a fun treat to bake with your kids! Keep reading to learn all about Muffin Monday! Affiliate links have been used in this post to link to items I am discussing.
Guys!!! I have a new group! And it is one I am super excited about, because not only do I love muffins (who doesn’t? so easy and tasty–and I don’t feel <quite so> guilty eating them for breakfast!), but I also especially love making them with the kids, or even handing over the reins sometimes and letting them make them themselves. But just like with all foods, having the occasional–or regular–kick in the butt to make some is even better. And so I present Muffin Monday!
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Unlike my other groups, this one will not have any themes other than ones I might impose on just myself–so expect a smörgåsbord of choices each time! Keep on reading to see what everyone baked for our inaugural event!
As for me, Sammy and I tackled this one together–and it took us 2 batches to perfect, a fact no one was complaining about! We made Sour Cream Peach Muffins with Pecan Streusel–the muffin part of the recipe was adapted from Chef Savvy and the streusel basically is my mom’s streusel that she makes for her apple pie. And we discovered something in the process. Delicious food porn photos of butter melting into the warm muffins aside, these muffins are decidedly better the second day. I have no idea why or what ingredient is responsible, but it is actually quite convenient–unlike most muffins, you can indeed make these the day before and serve them the next morning. Your guests (or family) will swoon. Promise!
Sammy helped with all stages, but in the shots above she was rubbing butter into the flour mix for the streusel. Normally we would use my 5 Blade Pastry Cutter but it was in the dishwasher, so first I had her cut the butter with a stiff whisk, and then I had her switch to using her hands. So that is what she is doing up there, blending the cold butter into the flour and sugar for the streusel.
These muffins were a huge hit! They bring summer into fall perfectly–peaches are still growing here, so it is still summer. But school has started, we have had lows in the 50s (F) already, and football starts this week. In short, fall is in the air in spirit if not reality! And the spices and streusel in this muffin scream fall. But the peaches say summer. And believe me when I say the kids, spouses, and whomever else you serve them to will also be saying “Yes, please!”
- 78 g finely chopped pecans (heaping 1/2 cup un-chopped)
- 1 cup (140 g) white whole wheat flour (I ran out and used whole grain kamut flour)
- Pinch of fine sea salt
- 1/2 cup packed light brown sugar
- 1 t Ceylon cinnamon
- 1/2 cup butter, cold and cubed
- 1 cup (126 g) AP flour
- 1 cup (140 g) white whole wheat flour (because I was out I used whole grain kamut)
- 2 t Ceylon cinnamon
- 1 t ginger
- 1/4 t ground cloves
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 t fine sea salt
- 1 T baking powder
- 1 cup (232 g) full fat sour cream
- 6 T neutral vegetable oi (I prefer avocado oil)
- 1 t vanilla
- 2 eggs
- 2 peaches, diced
Measure and chop the pecans. Set aside.
Whisk together the flour, salt, brown sugar and cinnamon. Cut the butter into this mixture--you can use a pastry cutter, forks, or your fingers. When it resembled a crumbly, sandy mixture with lumps of butter no bigger than a pea, mix the pecans in and set aside.
Preheat the oven to 400 F.
Dice the peaches. I prefer to leave the skin on. Set aside.
Whisk together the flours, spices, sugars, salt and baking powder. Remove one tablespoon of this mixture and toss it with the peaches.
Whisk together the sour cream, oil, vanilla and eggs.
Switching to a rubber spatula, fold the dry and wet mixtures together. This is a stiff batter--when the mixture is partially but not completely mixed, add the peaches. Add them now so you can get them evenly incorporated without over-mixing the batter. Fold until no streaks of flour remain and the peaches are evenly distributed, but be careful to not over-mix.
Place muffin cups into 16 muffin wells. Lightly spray the insides of the cups and the tops of the muffin pan with oil.
Using a cookie scoop or 2 spoons, fill the muffin cups with the batter. This batter does not rise a lot, so fill the muffins pretty full. Then cover each muffin with streusel--be generous!--and press it lightly into the batter.
I add a little water to each empty muffin well so it will not scorch.
Bake for 17-20 minutes, until the muffins have risen, are golden brown, and a tester inserted into the center of the largest muffin comes out clean or with only a few crumbs attached.
Remove the pans from the oven and let the muffins cool for 5 minutes in the muffin pan. Then remove each muffin (I never turn streusel topped muffins upside down, I just remove them one by one by their edges) to a cooling rack. let cool completely.
These muffins are even better the second day, stored in a cake keeper dome or something similar.
Check out these yummy muffins!
- Apricot, Almond, and Toasted Coconut Muffins from Karen’s Kitchen Stories
- Caramel Apple Buttermilk Muffins from Making Miracles
- Carrot Oat Banana Chunk Muffins from Passion Kneaded
- Ground Cherry Muffins from A Day in the Life on the Farm
- Pesto Pine Nut Parmesan Muffins from Food Lust People Love
- Sour Cream Peach Muffins with Pecan Streusel from The Spiced Life