Still Peachy: Whole-Wheat Peach Muffins with Pecan Crumble Topping

This weekend I went on a bit of a produce binge. But what better time of the year, right? We got our usual fruit staples- apples and bananas, but accompanying those home from the store were grapes, cherries, watermelon, lemons, limes and peaches. Blueberries were supposed to be on that list. I hadn't made blueberry muffins in a long time and thought they would be a great weekend treat. Apparently, since blueberries were on sale, everyone else thought so too and beat me to them. Undaunted, I grabbed the peaches instead and decided to figure out what to do with them later. So Sunday morning when I woke up I went in search of a muffin idea. I went straight to Everybody Likes Sandwiches. I've been getting lots of recipes and ideas from her lately, and I knew I'd find something great to start from. I landed on her recipe for Blackberry Muffins with Crumble Topping and decided it was just the thing. And with a few minor changes I had some really awesome muffins coming out of my oven!

Whole-Wheat Peach Muffins with Pecan Crumble Topping
Adapted from Everybody Likes Sandwiches; Makes 12-16
















Batter:
2 cups white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 teaspoon vanilla
2 peaches, peeled and chopped

Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 tablespoons oats
2 tablespoons chopped pecans
1 teaspoon cinnamon
3 tablespoons butter

• Preheat oven to 375. Grease or line muffin tin.
• In a medium sized bowl stir together flour, baking powder, baking soda and salt. Set aside.
• Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is all crumbly. Set aside.
• In a large bowl, beat together sugar and eggs until pale and creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed throughout batter.
• Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry, about 20 minutes or so. Serve warm or at room temperature.

My notes: I used plain yogurt, because that's what I had. I added the pecans and omitted 1/4 teaspoon nutmeg from the crumble topping, I'm not crazy about nutmeg. And I had to MacGyver my oats. Realizing that I had used the last of them when I made another ELS recipe I reached for one of my husband's flavored instant oatmeal packets. I dumped it into a fine mesh sieve and sifted away all the powdery flavoring and it actually worked, ha. I certainly wouldn't suggest this option when you need a lot of oats, but for my 2 tablespoons it was a good solution. These muffins had a really great crumb, not too moist to where it stuck to the roof of your mouth, but not too dry either. Definitely making them again!

P.S. I served my muffins on the awesome platter I got from my Favorite Things swap partner Ginger. Thanks Ginger!