Post by Baking_Bud on Jan 1, 2003 2:39:14 GMT -6
Peach Streusel Muffins
1-1/2 cups flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 large eggs
1 cup sour cream (plain or vanilla yogurt can be substituted)
1/4 cup butter melted
1 tsp. vanilla
1 cup finely diced peaches; fresh is best, but frozen can be used.
Combine dry ingredients in a large bowl. Break eggs in another bowl. Add sour cream and whisk together. Mix in vanilla. Whisk in melted butter. Stir in diced peaches.
Pour egg mixture over flour mixture and fold until dry ingredients are moistened. Do not over mix.
Streusel topping, optional
1/2 cup chopped pecans
1/4 cup flour
1/4 cup sugar
2 T. butter
1/4 tsp. cinnamon
Combine until crumbly.
Fill muffin pans 2/3 full. Top with streusel topping if desired. Bake 375° for 25 minutes until tops are lightly browned.
1-1/2 cups flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 large eggs
1 cup sour cream (plain or vanilla yogurt can be substituted)
1/4 cup butter melted
1 tsp. vanilla
1 cup finely diced peaches; fresh is best, but frozen can be used.
Combine dry ingredients in a large bowl. Break eggs in another bowl. Add sour cream and whisk together. Mix in vanilla. Whisk in melted butter. Stir in diced peaches.
Pour egg mixture over flour mixture and fold until dry ingredients are moistened. Do not over mix.
Streusel topping, optional
1/2 cup chopped pecans
1/4 cup flour
1/4 cup sugar
2 T. butter
1/4 tsp. cinnamon
Combine until crumbly.
Fill muffin pans 2/3 full. Top with streusel topping if desired. Bake 375° for 25 minutes until tops are lightly browned.