Peaches n' Cream + Spiced Pecan Streusel
Southern flair in the big city.
The perfect muffin for summer mornings. These little ladies are loaded with juicy peaches and creamy whole milk. The lightly spiced pecan streusel brings everything together and balances the whole shebang. Share with someone you love.
333 grams cake flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons dry milk powder
75 grams grapeseed or vegetable oil
215 grams light brown sugar
141 grams whole milk
150 grams diced peaches, fresh or frozen
1 tablespoon vanilla extract
On the sidelines:
Spiced Pecan Streusel, recipe follows
Make the streusel. Recipe below.
Preheat the oven to 350 and line a muffin tin with paper liners.
Whisk together the dry ingredients in the first bowl.
Whisk together the wet ingredients in the second bowl.
Combine the wet ingredients with the dry ingredients and stir until evenly mixed.
Portion into the muffin tin, filling each cup about 2/3 of the way full.
Sprinkle with streusel topping. You will have leftovers! Stash in the freezer.
Bake until muffins are set and the tops spring back when lightly touched. Between 22-30 minutes depending on the strength of your oven.
Cool in the pan for about 10 minutes before moving to a cooling rack.
Spiced Pecan Streusel
67 grams dark brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
60 grams butter, melted
84 grams all-purpose flour
1/2 cup chopped pecans, toasted
Pinch of cumin
Pinch of cayenne
Pinch of ground nutmeg
Stir together all ingredients.