Peach Streusel Muffins

Peach Streusel Muffins

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If you are like me, you have peaches on your counter all summer long. When the peach orchard is calling (and, until recently, it is only 20 minutes away), who can resist those delicious stone fruits. Now that we are nearing the end of peach season, I wanted to share one of our favorite peach summertime recipes. Cobblers and pies are wonderful, but sometimes I want something just a little less sweet. These peach muffins are just the right amount of sweetness and are pretty healthy which works well in a house where muffins are fair game all day. In fact, right now I’m sitting here with a cup of tea eating whole wheat mini-chocolate chip muffins and savoring some naptime quiet around my house.

On to the muffins, I often get lazy and skip the streusel on muffins, but don’t miss this one. It is well worth the extra few minutes and really makes these muffins delicious. We did find that they are best eaten in the first 2-3 days as the baking powder makes them a little bitter the longer they are around. (Although, we also found that a dollop of apple butter is a great solution.) Here’s to the end of an amazing peach season!

Peach Streusel Muffins
Adapted from Two Peas and Their Pod

2 c whole wheat flours
1/4 c granulated sugar
1/4 c brown sugar
3 t baking powder
1/2 t salt
1 t ground cinnamon
1/8 t ground nutmeg
1 c milk
1/4 c melted butter
1/4 c honey
1 large egg
1 t vanilla extract
1 1/2 c peaches diced

Streusel Topping
1 c oats
1 T whole wheat flour
1/3 c brown sugar
1/2 t ground cinnamon
4 T cold butter, cut into pea sized pieces

Preheat oven to 375º. Line muffin pans with paper liners and set aside.

In a large bowl, combine all dry ingredients (flour through nutmeg) and set aside.

In a small bowl, whisk together all wet ingredients (milk through vanilla). Pour wet ingredients into the dry ingredients and stir until well combined. Fold in peaches.

In another small bowl, combine streusel topping ingredients. Using a pastry cutter, cut butter into other ingredients until well combined.

Fill muffin cups until 2/3-3/4 full. Liberally sprinkle each muffin with the streusel topping.

Bake 18-20 minutes.

Makes 15-18 muffins.

Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

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I have always been a fan of bread in all its forms. You only have to take one look at that red head in the sidebar to see that she is quite content devouring a muffin. Quick breads, baguettes, croissants, flat breads, yeast breads–I’ve never met a bread I didn’t like. And, I cannot tell you the number of times I’ve thought at a dinner party, “Would it be rude to have just one more roll?” I thank my lucky stars that gluten and I get along just fine (in fact, I have serious doubts about what I would eat if that ever changes …).

As the primary baker/chef in our house, I love finding breads that are both tasty and good for you. These muffins fit that category. Sweetened with brown sugar and honey rather than white sugar, they are still sweet, but not overly so. They use entirely whole wheat flour and the walnuts add some protein to make this a great breakfast, especially when paired with some fresh fruit and coffee. We also like them as a side with a bowl of soup–just a little bit of gluten to round out your meal (if you are so inclined).

Whole Wheat Zucchini Muffins
Adapted from Kitchen Simplicity

2 large eggs
1/3 c honey
1/2 c canola oil
1/3  brown sugar
1 t vanilla extract
2 c whole wheat flour
1 t salt
1/2 t baking soda
1/2 t baking powder
1 1/2 t ground cinnamon
2 c shredded zucchini (1 large zucchini)
1/2 c walnuts

Preheat oven to 350°. Prepare 2 muffin pans (and/or 2 mini-muffin pans) for batter.

Beat together eggs through vanilla extract in a medium sized bowl until well blended. Stir in flour through cinnamon and mix until just combined. Stir in zucchini.

Put walnuts in a food processor and puree until very finely chopped. Fold walnuts into muffin batter.

Spoon batter into prepared muffin pans and place in oven. Bake mini-muffins for 10-15 minutes and full-size muffins for 20-25 minutes. Remove from oven and allow to cool slightly before removing from pan.

Makes 14-18 regular sized muffins or 3 dozen mini-muffins.