I woke up Sunday morning without any ingredients to make breakfast. Has this ever happened to you? We hadn’t gone grocery shopping yet. There wasn’t a single thing in the house to eat; not even a slice of bread to make toast. All we had were a couple of eggs and a can of peaches.
Wait a minute, I thought I might be on to something! We always have the essential baking ingredients on hand. It would be ideal to bake with fresh peaches, but this morning canned peaches would be be just fine. In fact the Peach Streusel Muffins will be better than fine, they’ll be great! I’m not going to say the M-word, but I thought it would be impossible to bake a dry and crumbly muffins if I made them with canned peaches in heavy syrup.
The first thing I did preparing the muffins was make the topping. I combined mostly brown sugar and a little regular sugar in a small bowl with some cinnamon and melted butter. I stirred in some flour and the muffin topping became thick and crumbly. I set it aside and made the muffin batter.
In the bowl of my stand mixer I used the paddle attachment to cream some butter with both regular sugar and brown sugar. I added both of the eggs I had along with half a cup of yogurt, then beat the mixture for a couple minutes on high.
My next step was combining the dry ingredients. In a large bowl I whisked together some flour, baking soda, baking powder, cinnamon, allspice and salt. I stirred the wet ingredients into the flour mixture then added the milk, mixing only until it was combined.
The last thing for me to do was fold the peaches into the batter. I drained as much of the syrup as I could, and diced the peaches. I didn’t rinse them, but figured that any extra syrup in the peaches would just prevent the muffins from being dry and crumbly. I’m not going to say the M-word.
I spooned the batter into my muffin pan that was already sprayed with cooking spray. The final step was adding a big spoonful of the crumble mixture, that I pressed down with my hand.
I baked the muffins at what seems like a high temperature of 425F for only five minutes before I turned the heat down to 350F for about another fifteen minutes. When the muffins passed the trusted toothpick test I let them cool for a few minutes before I drizzled the glaze over the top.
The glaze is just a really simple topping made of powdered sugar, heavy cream and vanilla extract. I mixed the ingredients together, then drizzled it over the muffins right before we sat down to eat.
If you’re going to bake muffins or cupcakes you’ve got to have a good muffin pan. The nicer of my two muffin pans is a Wilton Muffin Pan with a cover. The cover snaps into place so you can bring cupcakes or muffins to work, a party or even to a cake decorating class. The pan itself is made from a non-stick material and I’ve never had a problem with anything sticking to the pan. Coming from someone who bakes a dozen muffins each week this is a good muffin pan.
Adapted from Sally’s Baking Addiction