The end of summer is always bittersweet. I love fall–everything about it [except football haha] is so great… sipping on a pumpkin spice latte while on a long walk with my husband, going to an apple orchard, baking on a chilly day… ahh it is just so wonderful. I could go on and on. But summer holds a special place in my heart too, especially since living in Bloomington, IN.
The farmer’s market in Bloomington is just excellent. Ben and I have perfected our routine to enjoy it almost every week that we’re in town. We get up early, drive to the farmer’s market, go for a run, and then head over to the market for coffee and a sweet almond roll [me] and a BBQ sandwich [him]. After eating our treat, we wander through the market and buy all sorts of delicious produce for the week! Gorgeous tomatoes, boatloads of fresh basil, the best sweet corn I have ever had, crisp cucumbers, and juicy peaches have been our favorites as of late.
Usually those peaches don’t make it much past Monday, but recently I was a little overzealous with my peach purchase and baking with them was a must! And what a treat these Roasted Peach Muffins with Cinnamon Streusel were! They were absolutely scrumptious. Roasting peaches just makes them extra sweet and tender, and folded into a vanilla-y muffin batter, I might even call them divine. The crisp cinnamon walnut streusel just was the icing on the cake [the topping on the muffin? :)]. If you make one more thing this peach season, make these soft, fluffy, fruity muffins! I insist!
- 3 large peaches, peeled and chopped into 2 inch pieces [~2 cups]
- 3 cups all-purpose flour
- 3/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/3 cups plain Greek yogurt [fat free or low fat]
- 5 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/4 cup dark brown sugar
- 1/4 cup chopped walnuts
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Place peaches in a small baking dish and roast for 30 minutes.
Meanwhile, line muffin tin with paper liners and prepare muffin batter.
Combine flour, sugar, baking powder, cinnamon, and baking soda in a large bowl. In another bowl, stir together yogurt, butter, eggs, and vanilla. Fold wet ingredients into the dry.
When peaches are roasted, fold them in as well and divide between muffin cups, filling nearly to the top.
Then, turn oven to 400 degrees.
Make the streusel by stirring together sugar, brown sugar, walnuts, flour, and cinnamon. Use a fork to mix in melted butter, then evenly top each muffin.
Bake for 20-23 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before serving. Can be kept at room temperature in a sealed container or bag for up to 3 days, then freeze leftovers.
Time: 70 minutes [15 active].
Yield: 12 muffins.