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Recipes | Ontario Peach Streusel Muffins

Ontario Peach Streusel Muffins

Take advantage of local peach season by making these Ontario peach streusel muffins studded with golden summery peaches. Pecans add a crunchy element on top of these muffins to make them an irresistible summer treat or breakfast.

Ingredients

Servings

Streusel

  • 1/2 Cup All-Purpose Flour
  • 2 Tbsp. Brown Sugar
  • 2 Tbsp. Granulated Sugar
  • 1/2 Tsp. Ground Cinnamon
  • Pinch Salt
  • 1/4 Cup Toasted Pecans, Roughly Chopped
  • 1/4 Cup Butter, Melted

Muffins

  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Finely Chopped Pecans
  • 2 Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Tsp. Grated Lemon Zest
  • 1/2 Tsp. Ground Cinnamon
  • 1/4 Tsp. Salt
  • 1 Egg
  • 1 Cup Granulated Sugar
  • 1 Tsp. Vanilla Extract
  • 1/4 Cup Butter, Melted
  • 1/2 Cup Buttermilk
  • 2 Cups Ontario Peaches, Pitted and Diced (Approx. 2 Mid-Sized Peaches)

Instructions

  1. Step 1

    Preheat oven to 375F (190C).
  2. Step 2

    Line 12 muffin cups with large paper liners or lightly grease. Set aside.
  3. Step 3

    For the Streusel: In bowl, combine flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Drizzle with melted butter and toss with fork until evenly moistened (mixture should be chunky).
  4. Step 4

    For the Muffins: In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.
  5. Step 5

    In separate bowl, combine egg and sugar, whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
  6. Step 6

    Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.
  7. Step 7

    Divide batter into prepared muffin cups (will come almost up to top) and top evenly with streusel. Bake in centre of oven until light golden and toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely and serve or store in an airtight container at room temperature for up to 3 days.

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