Tag: streusal

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Breads

Peach Streusal Bread

cathysmahaLeave a comment

Colorado + August = Delicious Palisade Peaches

Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.

Peach Streusal Bread

INGREDIENTS:
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup canola oil (vegetable or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.33 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches
  • 2 tablespoons heated peach jam or marmalade

Streusal Ingredients:

  • 1/2 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup all-purpose flour
  • 4 tablespoons butter very soft
DIRECTIONS:
  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Fold the peaches and jam gently into the batter.
  4. Mix together Streusal ingredients.
  5. Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
  6. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
  7. Store the bread in an airtight container in the refrigerator.

Bread recipe adapted from tastesoflizzyt.com.

Breads · Breakfast

Applesauce Muffins

cathysmaha1 Comment

These applesauce muffins are delicious and were compliments of daughter, Megan. She has used the Deceptively Delicious cookbook since her kids were born and everything she has made is delicious. I especially liked the streusal topping. Yummy and great with a cup of coffee or a glass of milk.

Applesauce Muffins

INGREDIENTS:
TOPPING
  • 2/3 cup old-fashioned oats
  • 1/4 cup firmly packed light or dark brown sugar
  • 2 teaspoon cinnamon
  • 2 tablespoons trans-fat-free soft tube margarine spread, melted
BATTER
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 reaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup nonfat (skim) milk
  • 1/2 cup butternut squash or carrot puree
  • 1/2 cup firmly packed light or dark brown sugar
  • 1/4 cup vegetable or canola oil
  • 1 large egg
DIRECTIONS:
  1. Preheat the oven to 400 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
  2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
  3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix–the batter is supposed to be lumpy.
  4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Recipe from Deceptively Delicious by Jessica Seinfeld