Oatmeal, Peach & Date Streusel Muffins
 
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 400F. Spray a 12 cup muffin tin with non-stick spray; set aside.
  3. In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in the rolled oats and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/08/01/oatmeal-peach-date-streusel-muffins/