Hold on to summer with these delicious muffins – loaded with peaches, brown sugar and cinnamon, then topped with delicious crumbs!
Where, might I ask, has the summer gone?
Am I the only one who gets all panicky when the summer starts winding down? Did I do enough? Did I enjoy it enough? Did I eat all the right produce, have all the right barbecues, bask in the right sun? WIll I hang on to this warmth in a couple of months from now, when I’m struggling to stay warm through the cold New York winter?
I don’t know. I guess there’s never enough of such good things. Like summer peaches. How delicious are they? And you have to admit that nothing in January will compare to the juiciness of them.
So if you want to hold on to the fabulousness of summer, and of course, peaches, make sure to pick some up now. And then bake these muffins. They are, quite simply, amazing.
Peach Crumb Muffins:
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami Magazine
3 cups flour
1 ¼ cups sugar
¼ cup brown sugar
1 teaspoon cinnamon
4 teaspoons baking powder
⅔ cup oil
⅔ cup non-dairy whipped topping
2 teaspoons vanilla extract
5 peaches, peeled and diced small
1 stick (1/2 cup) cold butter or margarine, cut in cubes
½ cup sugar
½ cup brown sugar
½ cup flour
½ cup ground walnuts
2 teaspoons cinnamon
Preheat oven to 350ºF. Line 2 muffin pans with paper liners and set aside.
In a large mixing bowl, whisk together flour, sugar, brown sugar, cinnamon, and baking powder.
Add eggs, oil, whipped topping, and vanilla. Stir until all ingredients are incorporated. The batter will be very thick. Gently stir in the diced peaches until evenly distributed.
Prepare the topping. Combine all ingredients in a small bowl. Stir until smooth. The crumbs will be very wet and thick.
Fill the prepared muffin tins 3/4s full with batter. Cover the top with a layer of crumbs. Bake for 20 minutes.
Thanks for stopping by friends! Hope you love these muffins! Oh, hey, did you enter my fabulous *triple* giveaway yet? -Miriam