Streusel-Topped Peach Muffins

Aren't peaches the bomb?!

They just scream summer! I had a bunch of them sitting in my window, and was dying for a reason to bake with them.

There is a tailor on my new street. I took a duvet cover over to him the other day to have him let out and change the seam (hubby didn't believe me when I told him which size to buy - it was too small). When I asked him how much it would cost, he told me "Oh, nothing. I am just doing this because you are a good neighbor." (Mind you, this is the first time we've met.) I found this beyond charming, but also knew I couldn't leave it at that, so I wanted to bake something for when I went to pick it up.

Enter streusel-topped peach muffins.

Ingredients:

Streusel topping:

1/2 cup (94 grams) all purpose flour

1/2 cup (100 grams) brown sugar

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 cup (55 grams) chilled butter cut into small pieces

Muffin batter:

1/3 cup plus 1 tbsp (90 grams) room temperature butter

3 peaches - peeled and chopped into small pieces (pinky fingernail-sized)

1 1/2 cups (190 grams) all purpose flour 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup (130 grams) sugar

1 large egg beaten

1 tsp vanilla extract

1/2 cup (120 ml) buttermilk (I have also made this with natural drinkable yogurt we can find here in Slovenia. It makes for a slightly denser muffin, but works just fine in a pinch.)

Directions:

1. Heat your oven to 350 F / 175 C.

2. Place muffin liners in your muffin tin (I made these out of baking paper), or spray your muffin tin with non-stick spray.

3. Using the whisk attachment on your mixer (or by using a pastry cutter) incorporate all of the ingredients for your streusel until crumbly (some large buttery chunks are good). Place in fridge until ready to use.

4. In a bowl, whisk (by hand is fine - less dishes) together flour, baking soda, baking powder and salt. Set aside.

5. Using the paddle attachment on your mixer, cream together the butter and sugar. Beat for about 1 minute.

6. With the mixer still going, add egg and vanilla extract. Beat for another minute.

7. With the mixer still going on a low speed, add half of the flour mixture. Fully incorporate, then add buttermilk. Fully incorporate that, then add second half of buttermilk. Mix until just combined.

8. Remove bowl from mixer, and gently fold in 2/3 of the peach chunks.

9. Spoon about 1 tbsp of batter in each muffin liner. Spoon the leftover peach chunks on top of that evenly between all twelve slots. Cover that with a generous tbsp of streusel topping. Then, fill them up with the remaining batter, and top with remaining streusel topping.

10. Bake for 25-30 minutes, until golden brown on top and a toothpick inserted comes out clean.

11. Allow to cool in pan for a few minutes.

I say enjoy them warm, but they also keep for a couple days in an airtight container.

According to my daughter, it is eat-it-off-your-shirt good! I think if you try these, you'll agree! 

Renae's Coffee Cake

Full disclosure - I don't know who Renae is. She was my aunt's friend, who apparently made the best coffee cake around. So, my mom got the recipe, which I now have.

So, if somehow, through the inter-webs, Renae finds this recipe, she'll see that I've given credit where credit is due, lol.

My mom used to always make this around the holidays, and it was my favorite. Even now when I visit, she makes a point of baking it for me. 

However, I am not always at my mom's house. :) and sometimes I want that pecan-y brown sugary goodness when it's NOT a holiday.

So, I got the recipe from my mom, and now I can share it with you! 

You'll Need:

- Standing mixer

- 8x12 inch pan
- Non-stick spray

Ingredients:

Batter:

- 1/2 cup room temperature butter

- 3/4 cup sugar

- 1 tsp vanilla extract

- 3 beaten eggs

- 2 cups flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1 cup sour cream

Streusel Topping:

- 6 tbs butter melted, and allowed to cool for 20 minutes

- 1 cup brown sugar

- 2 tsp cinnamon

- 1 cup chopped nuts (pecans are my favorite, but walnuts work well, too)

Directions:

1. Preheat oven to 350 F/175 C. Generously spray your pan with non-stick spray.

2. Cream butter and sugar together in the (large) bowl of your standing mixer.

3. Add in eggs and vanilla. Allow to "whip" for a few minutes.

4. In a separate bowl combine dry ingredients - flour, baking powder and baking soda.

5. Alternate adding some flour mixture and sour cream to the batter. Mix thoroughly after adding each new ingredient until it's all been combined. The trick to making this cake moist is mixing it a lot. :) It'll lighten in color and become fluffy.

6. In a separate bowl combine the ingredients for the streusel topping.

7. Pour half the batter in the pan, and top with half of the streusel. Then pour the remaining batter on top, and cover in the leftover streusel.

8. Bake for 30-40 minutes, or until toothpick inserted comes out clean. I baked mine for 35 minutes, and it could've handled another couple. The top will get pretty brown, but it's supposed to. If you feel like the top of your cake is getting too brown, you can always put a sheet of aluminum foil on the top to keep that part from burning, while baking the inside a little more.

9. Allow to cool just a bit, and enjoy warm, with a cup of coffee. It's good later, too... but it's heavenly when it's warm!

Store in an airtight container for 2-3 days.

Ahhhh. Sweet serenity.

Blueberry and Blackberry Streusel Topped Pie

I really enjoy baking, but it seems like I never have time anymore.     So, when I had actual vacation time over Thanksgiving, I decided to make up for lost time.
I love streusel, and a couple years ago, I posted this recipe for Streusel Coffee Cake Muffins.  I used the same recipe for the streusel part.
I wasn't as "Betty Homemaker" on this, I used a pre-made crust, and store-bought pie filling.  But, it was yummy, and the streusel was a nice touch, so I thought I'd share...

You'll need:

- Pie pan

- 1 pre-made Pilsburry pie crust

- 1 egg white

- 1 can of blueberry pie filling

- 2 cans of blackberries (not the pie-filling kind, just regular)

- 1 cup brown sugar

- 1 cup flour

- 1/2 tsp salt

- 1/2 tsp cinnamon

- 1/2 (1 stick) unsalted butter (chilled)

- Kitchen scissors

- Fall-themed cookie cutters

Directions:

1. Preheat oven to 350 degrees.

2. Press pie crust into pan.  Cut off extra that hangs over.  Set that aside.  We'll be using it later.

3. Mix together blueberry pie filling and drained blackberries.  Pour into pie crust.

4. In a separate bowl mix together brown sugar, flour, salt, cinnamon and butter.  Mix together (using forks or a hand mixer), until there are small pieces of butter left.

5. Pour a generous amount on the top of the pie.

6. Roll out the leftover dough we set aside earlier, and cut out some fall leaves.  Place them in a pretty pattern on the top of your pie.

7. Place in the oven for 30-40 minutes.  If you find that the top is getting too brown too quickly, put a sheet of aluminum foil over it, to slow down "browning".

Yummm... that's all I have to say!

So, tell me, what's your favorite holiday pie flavor?

Do you have any tricks that make it your own?