Golden Peach Crumble Muffins

By á-60327

February 19, 2013

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Ingredients

• purpose flour 60 g / 1/2 cup whole wheat flour (I used whole wheat flour from white hard wheat) 1/2 tsp baking powder Fruit Filling 1 can peaches (15 oz / 425 g) Crumbles 50 g / 2/5 cup all
• purpose flour (or more if necessary) 50 g / a little less than 2/5 cup whole wheat flour (once again I used whole wheat flour from white hard wheat) 65 g / 1/3 cup sugar 75 g / 5 tbsp butter, room temperature 1 tsp vanilla extract or 1
• 2 sachets vanilla sugar

Preparation

Step 1

Directions

In a bowl, beat the butter with an electric mixer until it becomes creamy and smooth. Add the sugar and combine it with the butter. Then add the lemon juice, lemon zest, vanilla extract, and the eggs. Mix again.

In a separate bowl, combine the all-purpose flour, the whole wheat flour, and the baking powder. Sieve the flour mixture over the butter mixture and combine everything with a spoon.

Spoon the batter into a muffin tin which has been greased or lined with muffin liners.

Drain the canned peaches, and cut them into smaller pieces. Place the peaches onto the muffin batter.

For the crumbles (streusel), combine the all-purpose flour with the whole wheat flour and the sugar in a bowl. And the butter and vanilla extract and knead with your hands until you have crumbles. Divide the crumbles evenly onto the 12 muffins.

Bake them at 175°C / 350°F for 15 to 20 minutes or until they’re golden brown.

In a bowl, beat the butter with an electric mixer until it becomes creamy and smooth. Add the sugar and combine it with the butter. Then add the lemon juice, lemon zest, vanilla extract, and the eggs. Mix again.

In a separate bowl, combine the all-purpose flour, the whole wheat flour, and the baking powder. Sieve the flour mixture over the butter mixture and combine everything with a spoon.

Spoon the batter into a muffin tin which has been greased or lined with muffin liners.

Drain the canned peaches, and cut them into smaller pieces. Place the peaches onto the muffin batter.

For the crumbles (streusel), combine the all-purpose flour with the whole wheat flour and the sugar in a bowl. And the butter and vanilla extract and knead with your hands until you have crumbles. Divide the crumbles evenly onto the 12 muffins.

Bake them at 175°C / 350°F for 15 to 20 minutes or until they’re golden brown.