I’m not sure what it is about back-to-school season that turns me into some kind of Betty Crocker / Martha Stewart home-making type. But it’s undeniable. I’m cleaning, organizing, and baking like a maniac. Maybe it’s the promise of the routine that back-to-school brings, but I’m a nesting machine these days. Other perks of back-to-school? Less Kidz Bop on the radio, a playroom that’s not perpetually bombed out, and the end of the frustration-inducing moans of “I’m bored”.
I’ve talked before about how great the peaches are where we live, in York County, SC. I couldn’t let the season pass without posting at least one recipe, so today I bring you these peach streusel muffins.
Peach Streusel Muffins
Makes about 16 large muffins
1 cup sour cream
1 1/2 tsp. vanilla extract
1 3/4 cup flour
1 tsp cinnamon
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 peaches, peeled and chopped into medium sized pieces
1 cup flour
2/3 cup sugar
1/2 cup butter
1/2 tsp cinnamon
Preheat oven to 350 degrees.
First, make crumb topping. Mix flour and sugar, and then add butter, mixing until crumbly. Put in freezer while you make the cake. (This is an important step so that the crumbles maintain some shape while they bake).
Beat eggs, vanilla and sour cream in a medium bowl; set aside. In a larger bowl, mix all the dry cake ingredients. Slowly incorporate wet ingredients into dry ingredients.
Prepare your muffin tins.
Pour batter into muffin tin (about half-way full). Sprinkle chopped peaches evenly on top. Be generous!
Scatter chilled crumb topping on top of peaches.
Bake for 22-25 minutes. You’ll know it’s done when a toothpick comes out clean.