Here’s a perfect example of baking something that I didn’t need, but was happy to stuff into my face. Guys, I have to fit into a very tight dress for my other son’s wedding in five weeks. Although there are healthy ingredients in this recipe, I went overboard and added streusel and drizzle to what would have been an acceptable muffin recipe.
Okay, so streusel and drizzle definitely takes this to the NEXT LEVEL, but really? I may has well have just plunked two of these bad boys directly on my hips before they passed through my lips.
Now, as for the size of these muffins? Well, they certainly ain’t “muffkins”. I like them BIG. Why? Why not?
Is there anything better than a muffin top? With the exception of one that sticks out if your pants are too tight (which may happen if you scarf down a few of these – consider yourself warned).
I absolutely love fresh peach season and throwing in the dried dates into this recipe was a nice twist. I’m getting tired of adding the usual cranberries and raisins to things. Aren’t you?
Oh yes! What about this muffin pan? The nice folks at USA PAN sent this to me a few months ago (pre-demolition), and I have been saving it until we finished the kitchen and had our ovens in full gear. I’m sure you can imagine how many muffin tins I have collected over the years, but this one is special. First of all, it has an amazing design. Love the stripes! Secondly, although I’m always cautious to either spray or line my muffin tins, this pan didn’t need ANYTHING because it’s super non-stick. My muffins practically fell out on the floor when I released them. Five second rule applies here if you happen to drop one.
Speaking of which, I get many requests about freezing baked goods. These muffins are perfect to pop in the freezer for up to three months or they will stay fresh in an airtight container for three days. Having said that, why is it that I never have to freeze anything? Most likely because I either take my goodies to the office OR I polish them off myself before they have a chance to make it into the freezer.
There are no secret ingredients in this muffin recipe. Just plain old fashioned DA BOMB diggity peachy keen muffins here. Ready, set, let’s get baking!
- For the streusel topping
- ⅓ cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour
- For the muffins
- 2 cups all-purpose flour
- 1 cup rolled oats,quick cooking
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg plus 2 large egg yolks, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup milk (almond, rice or soy will work too)
- ⅓ cup plain Greek yogurt or sour cream
- 3 fresh peaches peeled and diced into small cubes
- ½ cup chopped dried dates
- For the vanilla drizzle
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon pure vanilla extract
- To make the streusel topping, in a large bowl combine both sugars, cinnamon, melted butter and flour until the mixture is very crumbly. Set aside or place in fridge while making your muffin batter to keep the streusel from getting too warm.
- Preheat oven to 400F. Spray a 12 cup muffin tin with non-stick spray; set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in the rolled oats and set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside. In a large measuring cup add the milk and sour cream; whisk well to combine; set aside. With the mixer speed set to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix. With the mixer turned off, add in the diced peaches and dates and use a spatula to gently fold the fresh and dried fruit into the batter just until incorporated.
- Divide the batter evenly among prepared muffin tins. Don’t be shy, fill those tins to the brim. Top each muffin cup with about 3 tablespoons of crumb topping.
- Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Cool muffins 10 minutes in the pan before transferring to a cooling rack. Once the muffins have cooled completely, make your drizzle by combining the powdered sugar, milk and vanilla. Drizzle over each muffin and let set. These freeze well, but I’m going to be honest here, there won’t be any left to freeze once you get your hands on these. Makes 8-12 large muffins
I did it – and they are great.
Of coarse, I only had two peaches, so I used a cup of Blu Berries.
I might have added ginger thinking it was cinnamon.
I also had only a few dates, so I used apricots and figs.
I am not sure if my oats were quick enough. I had 5 minute.
All the same they were great.