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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.


Bowl #1

333 grams cake flour

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons dry milk powder

Bowl #2

2 eggs

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

Bowl #1

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.


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