I am not that big of a breakfast eater so on a every day basis, I do not eat a big breakfast but I look forward to my family's Christmas morning breakfast. I have a fantastic muffin recipe that I created Sunday morning. I was craving a peach crumb muffin. My mom and I had an awesome one at a bakery in New York City. I decided I was going to recreate that muffin and I did even better. The muffin's moistness and light texture was a unique component because most muffins are dense. The crumb topping is crunchy and sweet. Yum!
My peach crumb muffins would be a great addition to your family's breakfast. Maybe your family will want to join in my family's tradition of preparing a big breakfast on Christmas.
Peach Crumb Muffins
4 Tbsp. melted butter
1 1/2 cups all-purpose flour
1/3 cup cane sugar (or granulated sugar)
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
1 large egg
1/2 cup lowfat buttermilk
3 Tbsp. whole milk
2 Tbsp. agave nectar (you can use honey)
1 tsp. pure vanilla extract
about 1 cup medium cubed peaches (I used thawed frozen peaches)
2 Tbsp. butter
1/2 cup light brown sugar
2 Tbsp. all-purpose flour
1/8 tsp. cinnamon
1/4 cup chopped pecans
Preheat oven to 350 degrees. Line a muffin tin with 11 muffin liners.
Set the melted butter aside to cool slightly while you mix the dry ingredients.
In a mixing bowl, mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon.
In another mixing bowl, beat the egg with a whisk. Add the slightly cooled butter, whisking constantly. Whisk in the buttermilk, milk, agave, and vanilla until incorporated.
Using a rubber spatula or wooden spoon, fold in three fourths of the dry ingredients into the wet. *Folding the ingredients in will help to produce a light muffin. Do not overmix!
Add the peaches into the bowl with the rest of the dry ingredients. Toss to coat peaches. Fold the peaches and rest of dry ingredients into the muffin batter.
Fill the 11 muffin liners with batter.
To prepare the crumb topping, mix together the butter and sugar with your hands until incorporated. Stir in the flour, cinnamon, and pecans.
Top each muffin with the topping.
Bake muffins for about 20 minutes. Allow to cool for 5 minutes. Enjoy!
Makes 11 muffins
Today's Gift: I am extending Saturday's gift to today because my blog didn't get posted until late so I am giving you all the opportunity to win my New Orleans package
The beignet mix and coffee will be a perfect addition to your family's Christmas breakfast!
Today's question: What is your favorite breakfast item?
Include your name and email address with your answer
*Friday's blog post will be a very special one! More info on it later on*