I love peaches. I love them almost as much as chocolate. August is National Peach Month, so lets all celebrate with peaches, peaches and more peaches!! It’s like biting right into summer when you get a sweet, juicy and tender peach. But when you don’t get a good peach…well… you know what happens. You make ugly faces and try to feed it to your dog- who won’t even eat it. But at last! There is one more option for those not-so-good peaches, you can use them in muffins!! (Your muffins will be delicious if you use awesome peaches too). These muffins are a little less sweet than I usually bake them, but the abundant bites of peach make up for the lower sugar content in the recipe. And, there are added health benefits from lower sugar, right? 🙂
I’ve been really excited about blogging lately because I just found that one of my previous recipes- Homemade Funfetti Cookies has been “repinned” on Pintrest over 330 times. This means more people than JUST my friends will see my recipes! I am in happy blog land right now! If you are new to my blog, take a look around, please leave a comment and let me know what you think! Enjoy!!
- 3 cups whole wheat pastry flour (I love Bobs Red Mill)
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 & 1/3 cups low-fat buttermilk*
- 2 large eggs
- 1/3 cup canola or coconut oil
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cup diced yellow peaches
- 18 thin slices of yellow peaches
- 1/2 cup old fashioned oatmeal
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons chilled unsalted butter, diced
- 1. Preheat oven to 350°F and spray muffin tins with nonstick spray.
- 2. In a large bowl: whisk flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the mixture. Set aside.
- 3. In a medium bowl, mix buttermilk, eggs, oil, brown sugar, and vanilla. Add to flour mixture and stir just until combined.
- 4. Gently fold in diced peaches.
- 5. To make the streusel topping: whisk together oats, brown sugar and cinnamon in a small bowl. Then use a pastry cutter or fork to cut in butter until mixture forms coarse crumbs.
- 6. Divide muffin batter evenly between muffin tins and top with 1 slice of peach and streusel.
- 7. Place muffins in oven and bake for approximately 15 minutes. To test doneness, stick a toothpick in the middle of a muffin and see that it comes out clean. If batter sticks, bake for 2-3 more minutes and check again.
- 8. Remove from oven and let sit for 5 minutes. Remove muffins by using a butter knife around the edge to loosen and place on a cooling rack.
- 9. Enjoy!!
- *If you don’t have buttermilk on hand: pour just-under 1 & 1/3 cup milk into a measuring cup and add 1 tablespoon lemon juice or white vinegar. Mix well and let sit for 5 minutes.
Recipe adapted from Tutti-Dolci.
Baked by Michelle for MoreChocolate.net