Peach Streusel Muffins

By Foodiewife

Ingredients

• Brown Sugar-Walnut Streusel Topping:
• 1 1/2 cups coarsely chopped walnuts
• 1/3 cup all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, softened
• Muffin Batter:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups sour cream (I used nonfat Greek yogurt instead)
• 1 tablespoon dark rum or pure vanilla extract
• 1 1/2 cups chopped peaches (about 3 peaches)

Preparation

Step 1

Brown Sugar-Walnut Streusel Topping:
For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

Muffin Batter:
1. Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the brown sugar walnut streusel topping, and lightly press the topping into the muffin batter.