Cooking Tips: The streusel for these crumbly, buttery breakfast treats can be made up a day in advance and kept in the refrigerator. These muffins are best the day they are made so don't hold back.
STREUSEL TOPPING
3 Tablespoons all-purpose flour
¼ cup almond meal
3 Tablespoons granulated sugar
2 Tablespoons cold, unsalted butter, cut into pieces
MUFFINS
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup packed light brown sugar
6 Tablespoons vegetable oil
⅔ cup buttermilk
1 large egg
½ teaspoon pure almond extract
1 ½ cups chopped peaches (about 1 large)
¼ cup sliced almonds, toasted
Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners.
To make the streusel, whisk together the flour, almond meal, and granulated sugar in a medium bowl. Add the butter and work it into the flour mixture with a pastry blender or your fingertips until the mixture resembles small peas. Cover and chill while you prepare the batter.
To make the muffins, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and brown sugar in a large bowl. Whisk together the vegetable oil, buttermilk, egg and almond extract in a medium bowl. Stir the wet mixture into the dry mixture until just combined. The mixture will be thick. Stir in the peaches.
Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the almonds evenly over the top of each muffin, followed by about 1 Tablespoon of the streusel.
Bake for 24-26 minutes, until the edges are golden brown and a pick inserted into the center of a muffin comes out clean. After baking, be sure to remove the muffins from the pan after 5 minutes so that they don’t dry out. They will keep at room temperature in an airtight container for 1-2 days; if they last that long.
No comments:
Post a Comment