Peach & Almond Streusel Muffins with Cinnamon
Breakfast

Peach & Almond Streusel Muffins

with Cinnamon

40 MIN
$14.99 8 Servings
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From the Test Kitchen

For these delicious muffins, you'll stir diced sweet peach into the batter, then top it with a crumbly, buttery almond streusel for delightful texture.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Peach & Almond Streusel Muffins with Cinnamon
Title
  • 1 Pasture-Raised Egg
  • 1 Peach
  • ¼ cup Sour Cream
  • 1 tsp Baking Powder
  • ½ cup Biscuit Mix
  • 1 cup All-Purpose Flour
  • ½ cup Cream
  • ¼ cup Sugar
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 5 Tbsps Light Brown Sugar
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Salted Butter
  • ½ cup Almond Flour

Peach & Almond Streusel Muffins

1 Make the streusel

Place an oven rack in the center of the oven; preheat to 375°F. Roughly chop the almonds. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the almond flour, chopped almonds, half the warming spices, half the granulated sugar, and 2 tablespoons of the all-purpose flour. Stir to combine. Place in the refrigerator to firm up slightly.

2 Mix the batter

Meanwhile, wash and dry the peach, then halve, pit, and small dice. In a bowl, combine the biscuit mix, baking powder, remaining all-purpose flour, remaining warming spices, and a pinch of salt. Whisk to combine. In a separate, large bowl, combine the cream (shaking the packet before opening), sour cream, egg, brown sugar, remaining granulated sugar, and 2 tablespoons of olive oil or neutral oil; whisk until thoroughly combined and smooth. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Gently fold in the diced peach.

3 Bake the muffins & serve your dish

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease a 9-by-5-inch loaf pan.) Transfer the batter to the prepared tins (or loaf pan). Evenly top with the streusel. Bake 20 to 25 minutes (muffins) or 30 to 33 minutes (loaf), rotating halfway through, or until cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 5 minutes before serving. Enjoy!

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