Peaches, peaches, peaches. I’ve definitely been eating/using a lot of peaches lately. I have several other posts involving fresh peaches that I haven’t gotten around to writing up yet that will soon make their appearance! Actually I have a huge backlog of posts in general right now that I need to catch up on. I’m trying desperately to catch up! Anyway, with the abundance of peaches around these parts — I’ve been baking up all sorts of peach goodness and these muffins just might be my favorite of the season (well the peach kolaches might win out) but these run a close second! Go whip up a batch with those peaches sitting on your counter!
While you’re waiting for these glorious peach muffins to come out of the oven, you can read my results from the 7 link challenge from ProBlogger. I noticed that Chelle & Jenn both participated this week and thought I’d give it a try as well! I did a little bit of tweaking to the original questions posed like Chelle did, so here we are:
- Your first post – Confession: I’ve deleted most of the early posts from my beginning days of blogging. You see, when I started blogging about food/recipes it was a way to share recipes with a small handful of friends. I didn’t even know REAL food blogs existed. Pictures of food to go along with the recipes, what?? With that in mind, the oldest post I left on the blog cause the recipe was too good to delete: Chicken Tortilla Soup. Don’t worry, I’ll be revisiting that one this fall/winter with actual photos.
- A post you enjoyed writing the most — Natural Pumpkin & Peanut Butter Dog Treats cause I was soooo excited about our new pup (and geez was she skinny when we got her!). Actually that excitement and love still exists over a year later. She really is the best dog ever! (p.s. there are more dog treat recipes here in case you’re smitten with your dog like I am!)
- A post which had a great discussion – Menu Planning 101. It’s interesting to see how everyone approaches menu planning!
- A post with a recipe from someone else’s blog – Light Brioche Burger Buns by Smitten Kitchen. They really are fabulous. I’m hooked on these for burgers.
- A post with a title that you are proud of – I actually never use creative titles! Does that mean I’m a horribly boring blogger?! I figure you’re coming here for recipes so I just want it to be easy and you know what you’re getting into But since this is a 7 LINK challenge I should link to something so I’m going to go with a recipe with a “unique” name… Ally’s Cookies (aka No-Bake Cookies).
- A post that you wish more people had read – I had to think about this one for quite awhile but finally decide on Texas Chili (or not). Most of my self developed recipes go through several rounds of testing but this Chili took two years of refinement. Its perfect for us and I love my chili. I’m still super proud that hubby loves it since he didn’t think I’d ever be able to match/beat his dad’s!
- Your most visited post ever — Of all time: Salmon & Asparagus Pasta (clearly a post from the old days with the fabulous photo! :: sarcasm ::). Since relocating to my own domain last year: Creamy Taco Mac. Maybe I need to blog about pasta more??
And seriously, if you haven’t gotten up yet to get those peaches off the counter and make these… do it!! Oh and you love streusel, consider doubling the recipe. I was trying to be healthy and not go overboard (haha)!
Peach Muffins with Streusel Topping
Yields: 18 muffins
2 cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1 1/2 c plain lowfat yogurt
2 large eggs
5 Tbsp unsalted butter, melted & cooled
3 Tbsp milk
1 1/2 cups peaches, pitted & chopped
2/3 cup chopped pecans
1/3 cup brown sugar, lightly packed
1/3 cup flour
2 Tbsp butter
1/2 tsp cinnamon
Preheat oven to 375°F. Coat 18 muffin tins with vegetable oil spray or line cups using liners.
Combine all dry ingredients in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter and chopped peaches. Use a large ice-cream scoop to divide the batter evenly among the muffin cups.
Prepare Streusel: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans.
Sprinkle topping evenly over muffin batter. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Best served same day.