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tip
May substitute pecans with any nut e.g., walnuts. Muffins may be frozen for up to one month, thaw at room temperature.
Ingredients
| Streusel | ||
|---|---|---|
| 1/2 cup | all-purpose flour | 125 ml |
| 2 tbsp | brown sugar | 30 ml |
| 2 tbsp | granulated sugar | 30 ml |
| 1/2 tsp | ground cinnamon | 2 ml |
| Pinch | salt and pepper to taste | pinch |
| 1/4 cup | roughly chopped toasted pecans | 50 ml |
| 1/4 cup | butter, melted | 1/4 cup |
| Muffins | ||
| 1 1/2 cups | all-purpose flour | 375 ml |
| 1/2 cup | finely chopped pecans | 125 ml |
| 2 tsp | baking powder | 10 ml |
| 1 tsp | baking soda | 5 ml |
| 1 tsp | grated lemon zest | 5 ml |
| 1/2 tsp | ground cinnamon | 2 ml |
| 1/4 tsp | salt | 1 ml |
| 1 | egg | 1 |
| 1 cup | granulated sugar | 250 ml |
| t tsp | pure vanilla extract | 5 ml |
| 1/4 cup | butter, melted | 50 ml |
| 1/2 cup | buttermilk | 125 ml |
| 2 cups | diced, Ontario peaches (approximately 2 med-sized peaches) | 500 ml |
Directions
Preheat oven to 375F (190C).
Line 12 muffin cups with large paper liners or lightly grease. Set aside.
Streusel:
In bowl, combine flour, brown sugar, granulated sugar, cinnamon, salt and pecans. Drizzle with melted butter and toss with fork until evenly moistened (mixture should be chunky).
Muffins:
In bowl, whisk together flour, pecans, baking powder, baking soda, lemon zest, cinnamon and salt. Set aside.
In separate bowl, combine egg and sugar, whisk until pale yellow in colour, about 30 seconds. Whisk in vanilla until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
Fold flour mixture into wet ingredients, just until combined (over-mixing will make muffins dense and tough). Fold peaches gently into batter.
Divide batter into prepared muffin cups (will come almost up to top) and top evenly with streusel. Bake in centre of oven until light golden and toothpick inserted in centre comes out clean, about 30 minutes. Cool in tin for 10 minutes before transferring to rack to cool completely and serve or store in an airtight container at room temperature for up to three days.
Nutritional Info
PER SERVING (1 muffin): about 290 cal, 4g pro, 14g total fat (5g sat fat), 41g carb, 2g fiber, 40mg chol, 220mg sodium. %RDI: iron 8%, calcium 6%, vit A 6%, vit C 2%
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