I haven’t made these in far too long and reworked the original recipe just a bit to not need homemade or store bought biscuit mix anymore. Wonderful little muffins for breakfast, they taste like crumb cake peach cobbler. It’s a larger batch which can be halved.
Peach and Carrot Streusel Muffins
makes 16 standard muffins
2 cups whole wheat pastry flour (240g) (I use freshly ground and sifted soft white wheat)
6 tbsp old fashioned oats
1½ tsp baking powder (6g)
½ tsp baking soda (3g)
½ tsp fine sea salt (3g)
½ cup light brown muscovado sugar (106g)
¼ cup granulated sugar (50g)
2 large eggs, room temperature (100g)
1 tsp vanilla extract (5ml)
⅓ cup avocado oil (74g)
2 tbsp butter, melted (28g)
¾ cup buttermilk (180ml)
1 rounded cup small diced fresh or thawed frozen peaches (~150g)
¼ cup finely shredded carrots (or carrot pulp from juicing)
zest of half an orange, (or a whole mandarin/cutie)
Streusel topping:
1 cup + 2 tbsp flour (145g)
½ cup light brown muscovado sugar, lightly packed (106g)
pinch of salt
4 Tbsp cold butter, cut into small pieces
⅓ cup finely chopped nuts, (try chopped pepitas or rolled oats for nut free option)
1 tsp cinnamon
Glaze:
2 tbsp pure maple syrup
½ cup powdered sugar, sifted to remove lumps
½-1 tsp hot water, as needed
Pre-heat oven to 425ºF. Line a muffin tin with paper liners. (If you have two muffin tins, ideally, space out six muffins on each tin to every other cup for the best shaped when baked.)
Combine the streusel ingredients, except for the nuts, in a bowl and rub together with your
fingers or a fork until very crumbly with a mixture of fine crumbs and
small, even clumps. Mix in the chopped nuts and set aside.
In small bowl or liquid measure, whisk together
the eggs, oats, buttermilk, zest, and vanilla and set aside. In a large bowl, whisk together the flour, baking powder, soda,
sugars, and salt. Combine the oil and melted butter and stir into the
flour mixture until
fully blended into fine crumbs. Work with fingers if necessary to break
up any larger crumbs. Add the buttermilk mixture to the flour/butter mixture and
whisk just until smooth
and no large lumps remain. Gently fold in the peaches and carrots.
Fill muffin cups ⅔ full. Top generously with the streusel mixture.
Bake about 18-20 minutes until muffin tops are golden brown on the edges and fully baked through
(200-210º internal). Allow to cool in the pan for 5-10 minutes before
removing to a wire rack to finish cooling. (I find it helpful to get the muffins out by sticking a bamboo skewer down the side to lift them.)
While the muffins are cooling, make the glaze. Combine the powdered
sugar, honey, maple syrup and 1 tsp hot water in a bowl and stir to
combine. Add more water, a few drops at a time, until the glaze is of
the desired drizzling consistency. Drizzle glaze over muffins with a fork, or pipe the glaze from a zip top bag with a corner snipped off.
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| This batch used juicing puree instead of shredded carrots. |
As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with P or include ingredients or methods that begin with P:
