I love fruit. I could easily gorge myself on fruit on a daily basis. Strawberries, watermelon, oranges, kiwis…oh my. And there are few things better in life than a perfectly ripe peach. I love when the 3 litre baskets of peaches start appearing in the grocery stores in August and even though I could bake a million things with them, it’s served best by itself.
But tomorrow I am heading to a baby shower and I offered to bring baked goods, so I figured I might as well bake with peaches instead of serving them raw! Peaches and almonds are always a good flavour combo so I decided to whip up some almond peach strussel muffins! They turned out light, moist and almost cake like.
Preheat over to 425º
1/2 cup melted butter
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
2/3 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix all ingredients together and set aside.
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup sour cream
2 tsp vanilla extract (I use vanilla bean paste)
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 Tbsp milk (I use almond milk but any milk will work)
1 1/2 cups chopped fresh peaches (canned or frozen work as well)
1/2 cup toasted almonds
Cream butter in an electric mixer with paddle attachment for about a minute and then add sugars and beat until light and fluffy. Scrape down sides of the bowl and add sour cream, eggs and vanilla and beat for about a minute until well blended. In a large bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Add wet ingredients until no lumps remain and then stir in milk. Fold in peaches and toasted almonds. Divide batter in well greased muffin tin, and place a tablespoon of strussel topping on top of each muffin and push in. Place in oven and bake for 5 minutes at 425º and then turn over down to 350º and bake for 15-20 minutes or until toothpick inserted into the centre comes out clean.
1 cup icing sugar
3 Tbsp orange juice
Mix together and spoon over warm muffins.