Peach Pecan Muffin Recipe

Quick breads and muffins are some of my favorite things to bake, and today’s muffin recipe from PS contributor Ann of On Sutton Place combines fresh peaches at their peak with the nutty goodness of pecans. I can’t wait to try this recipe, which would make a perfect on-the-go breakfast!

Hello! I sure hope you all are enjoying a relaxed and happy summer. One of my favorite things about the summer months is the awesome selection of fresh fruit available at farmer’s markets and local grocery stores. If I had to pick a favorite fruit it would definitely be peaches. There is nothing better than eating a giant, juicy peach! Cobblers and pies are yummy but I enjoy making these Peach Pecan Muffins with fresh peaches.

I love the pecan streusel that goes on top of the batter right before these are baked. If you are a fan of muffin tops, these are amazing!

Muffins:
1 1/2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1 t. cinnamon
1 stick of butter melted
1/4 c. milk
1 egg
1 c. diced peaches – fresh or frozen

Pecan Streusel:
1/2 c. chopped pecans
1/3 c. firmly packed brown sugar
1/4 c. flour
1 T. melted butter
1 t. cinnamon

Preheat oven to 375 degrees.
Mix flour, sugar, baking powder, salt and cinnamon in a large bowl.
Make a well in the center.
Stir together butter, milk and egg. Pour into well in dry ingredients and combine.
Gently fold in peaches.
Fill prepared muffin pan with batter.
Mix together streusel ingredients and sprinkle over batter.

Bake 20 minutes or until a pick inserted in the center of a muffin comes out clean.
Makes 9 large muffins or 12 regular size.

I shared these muffins with my parents and my Dad gave them an enthusiastic thumbs-up!

If you are a muffin-maker here is another good recipe that uses fresh fruit. These Strawberry Cream Cheese Muffins are so moist and have great texture.

Thanks again to Amy for having me over…see you next month!