Cooking Instructions
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Step 1
To make the Streusel Topping combine the
Brown Sugar (3 Tbsp)
,
All-Purpose Flour (2 Tbsp)
,
Unsalted Butter (1/3 cup)
,
Oatmeal (3 Tbsp)
,
Pecans (2 Tbsp)
,
Ground Cinnamon (1/4 tsp)
,
Ground Ginger (1/4 tsp)
,
Ground Nutmeg (1 pinch)
, and
Salt (1 pinch)
in a food processor and pulse until combined and crumbly. Set aside.
Step 2
Set oven rack to the center and preheat oven to 350 degrees F (175 degrees C). Grease or line a 12 cup muffin tin.
Step 3
Peel
Peaches (4)
and remove the pit. Chop two of the peaches into 1/2-inch chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
Step 4
In a small bowl whisk together
All-Purpose Flour (1 cup)
,
Whole Wheat Flour (1 cup)
,
Baking Powder (1/2 Tbsp)
,
Baking Soda (1/2 tsp)
,
Ground Cinnamon (1/2 tsp)
and
Kosher Salt (1/2 tsp)
. Set aside.
Step 5
In a large bowl whisk together
Canola Oil (1/3 cup)
and
Granulated Sugar (1/3 cup)
. Add
Eggs (2)
, one at a time, whisking after each until incorporated.
Step 6
Stir in
Sour Cream (1/3 cup)
, pureed peaches and
Vanilla Extract (1 tsp)
. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
Step 7
Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tablespoon of streusel topping.
Step 8
Bake for 18-22 minutes, or a toothpick inserted in the center comes out clean.
Step 9
Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.
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