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Sour Cream Peach Muffins with Pecan Streusel: #MuffinMonday

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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. 

Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!

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!

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 smörgÃ¥sbord of choices each time! Keep on reading to see what everyone baked for our inaugural event!

Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!

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.

Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!

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!”

Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!

5 from 1 vote
Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!
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Sour Cream Peach Muffins with Pecan Streusel: #MuffinMonday
Adapted from Chef Savvy and my mom. These muffins are better the second day. For me, this made 16 standard sized muffins with a little streusel left over. I really prefer Ceylon (or true) cinnamon for these muffins, as its softer, fruity flavor will not overwhelm the muffin or the peaches in particular.
Course: muffins
Servings: 16 muffins
Author: TheSpicedLife
Ingredients
For the streusel:
  • 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
For the muffin batter:
  • 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
Instructions
Make the streusel first:
  1. Measure and chop the pecans. Set aside.
  2. 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.
  3. Preheat the oven to 400 F.
Now make the batter (really in this muffin, it is more of a dough as it is quite stiff):
  1.  Dice the peaches. I prefer to leave the skin on. Set aside.
  2. Whisk together the flours, spices, sugars, salt and baking powder. Remove one tablespoon of this mixture and toss it with the peaches.
  3. Whisk together the sour cream, oil, vanilla and eggs.
  4. 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.
  5. Place muffin cups into 16 muffin wells. Lightly spray the insides of the cups and the tops of the muffin pan with oil.
  6. 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.
  7. I add a little water to each empty muffin well so it will not scorch.
  8. 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.
  9. 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.
  10. These muffins are even better the second day, stored in a cake keeper dome or something similar.

Sour Cream Peach Muffins with Pecan Streusel--easy, fun to bake with kids, delicious, and full of healthy ingredients!Check out these yummy muffins!

Comments

  1. Anything with peaches- yes please. I must make and freeze these before peach season finishes. I love your detailed recipe filled with fabulous tips- like what the batter looks like and how to not over mix these. Plus, your muffin club sounds super fun!

    Reply

  2. Nothing is worse than a stale muffin, so it is definitely awesome that these taste better the next morning! I’m in the market for some grab and go breakfast recipes and this is being added to my must have agenda!

    Reply

  5. Muffins are the perfect baked good to make with children. Two bowls, hardly and mixing! I love the addition of the pecan streusel, Laura. Streusel makes everything better, even delicious peach muffins.

    Reply


  8. I always add sour cream to my muffins as they add both moisture and flavor so I know these muffins are delicious. They sure look scrumptious and streusel brings it over the top yummy!

    Reply

  15. Mmmmm muffins. I wish I could say I will use fresh peaches, but the truth is that we hardly ever get good peaches here. Hopefully tinned peaches will taste ok. Your sous chef is both a cute and valuable addition to your kitchen.

    Reply

    • Felice!!! Long time no hear! We’ve missed you! And thanks! PS I would do apples before bothering with tinned peaches personally. 🙂

      Reply

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