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!
one year ago… Brown Rice, Feta, and Tomato Salad
two years ago… Healthy Fried Rice
three years ago… Cornmeal Pizza Dough in the Breadmaker
Roasted Peach Muffins with Cinnamon Streusel [from HealthyDelicious]
click to print
Ingredients:
for muffins
- 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
for streusel
- 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
Directions:
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.
Linked up with Weekend Potluck and Foodie Friday.
The Pajama Chef 
I am on the Peach Overload Train this year as well! I’ve gone a little overboard at the market and these muffins are a great idea. I’m excited for fall, too- and even the football part 😉
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haha! thanks 🙂
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Nice recipe. Thank you. Have a great weekend!
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thank you, liz!
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These peach muffins look so perfect, Sarah! Love the flavor. Have a happy weekend!
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thanks georgia!
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I’m with you; this is a very bittersweet time. I love fall (and fall foods) but it’s so hard to say goodbye to my sunshine, especially here in CNY where sunshine is sparse. These muffins are a good way to remember the summer magic though. Yum!
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thanks!
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The muffins sound very good. I love peaches. I love my summer weather, so I’ll be sad to see it leave but, I guess it has to happen 😉 I bet you’ll miss the Farmer’s Market too. Have a great weekend Sarah!
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thanks suzie! hope you had a wonderful weekend too 🙂
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I’m definitely going to miss summer stone fruits…I might even cry when they’re gone. These muffins sound like such a lovely way to celebrate them while they’re still here!!
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haha definitely! thanks!
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These muffins look amazing. We are still getting GA peaches so I think I will be making these soon. Thank you for sharing.
Carolyn/A Southerner’s Notebook
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thank you, carolyn! let me know if you try them out 🙂
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I love summer more than fall (I know—not the norm!) so I always get a little sad around now 🙂
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aww, sad! well i hope it lingers for you 🙂
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Roasting the peaches is such a good idea! When fresh fruit is added to batter, usually it’s just got too much water in it and eventually it leaks out and makes a funky line in the bread around the diced fruit . I bet roasting them takes care of that b/c some of the water evaporates! These look incredibly delicious- a wonderful way to celebrate the last of summer.
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thank you! i’d never roasted peaches before and they were so good. almost pie-like!
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Roasted Peach?!?! Whaaaaaat! 🙂 These are on my “Must Try” list! 🙂
http://www.prettybitchescancooktoo.com
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thanks! hope you enjoy 🙂
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