Monday, August 9, 2010
Streusal-Topped Peach Muffins
And muffins. They can be made into muffins.
Muffins are so easy to make, it surprises me that people are willing to pay $4 for one. There are everyday ingredients, nothing that requires a special trip to the store, and can be made in a huge variety of flavors. And you can freeze them and eat them later! The only limitation on muffin flavors is your imagination.
Add some cinnamon, to spice things up. Get it? Spice? Muffins? Ahahaha....ah.
With muffins, it's important to get the general order of things correct. You want the wet ingredients to be mixed into the dry, not the other way around. So make yourself a well in the center of your dry ingredients so it will be ready to absorb all the liquid goodness to come.
I usually like to add some oats to this mix, too, for a little extra crunch. But apparently we were out of oats, so there are no oats today. But you could add some if you've got any. Nuts would be a nice addition, too.
So instead I just use my knife to cut the butter (and the chunks of brown sugar) into smaller chunks. By doing this, you'll get a nice, crumbly, crunchy topping.
Recipe: Streusal-Topped Peach Muffins
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 stick (8 tbsp.) butter, melted
1 c. buttermilk
2 ripe peaches, diced
Preheat oven to 350F.
Combine dry ingredients in a large bowl; whisk to combine.
Add remaining ingredients; stir lightly to combine. Do not overmix.
Pour batter into greased muffin tins.
Make streusal topping (recipe follows) and top muffins with streusal.
Bake until toothpick inserted into the center of the muffins comes out clean. My jumbo muffins took 32 minutes (!) to finish baking. Normal sized muffins would take closer to 15-18 minutes.
Recipe: Streusal Topping
2 tbsp. cold butter
2 tbsp. brown sugar
2 tbsp. flour
Cut butter into brown sugar and flour until the mixture resembles dry crumbs. Spoon over muffin mix, then bake.