Home is warm. Home is vanilla, and cinnamon, and sugar. Home is hands and counters covered in flour and morning light. Each season brings it’s own love to the word Home, and right now summer is blowing through the house with warm wind, long hours, pollen, and freshly picked fruit. Fresh, handpicked fruit brings a sense of birth and growth and sustenance to our daily life. It goes into everything we eat, and it permeates the air we breath. Especially Peaches.
Peaches in Tennessee are good. Actually peaches all over the south are good. But you have not had a peach until you’ve been to South Carolina. It’s almost a different fruit. The juice is sweeter, the color is brighter, the peach fuzz is fuzzier. Until you find yourself standing in a sun dappled peach orchard, biting into a giant, juicy peach, you can only dream of understanding. It’s a shockingly delicious experience and having the juice of a South Carolina peach running down your arms should be on your bucket list.
I recently found the blog of a lady named Sally. Sally is a peach genius, and her blog Sally’s Baking Addiction is my obsession. I haven’t seen one recipe that doesn’t make my mouth water, and her recipes are clear and concise. After receiving a giant bag of South Carolina peaches from my family on one of their return trips, I started browsing Sally’s peach recipes, and I could think of no better way to make our new home “homey-er” than by filling it with the smell and taste of fluffy, buttery, cakey, peach streusel muffins.
Peach Streusel Muffins
Recipe adapted from Sally’s Baking Addiction
1/3 Cup Packed Down Dark Brown Sugar
1 Tbsp Granulated Sugar
1 tsp Ground Cinnamon
1/4 Cup Melted, Unsalted Butter
2/3 Cup All Purpose Flour
1/2 Cup Room Temperature, Unsalted Butter
1/2 Cup Packed Down Dark Brown Sugar
1/4 Cup Granulated Sugar
2 Large, Room Temperature Eggs
1/2 Cup Plain Greek Yogurt
2 tsp Vanilla Extract
1 3/4 Cup All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/8 tsp Allspice
1/2 tsp Salt
3 Tbsp Milk
1 1/2 Cups (3 large peaches) – Peeled, Chopped Peaches
1 Cup Confectioners Sugar
3 Tbsp Heavy Cream
1/2 tsp Vanilla Extract
Make the Streusel! Combine the sugars, cinnamon, and butter in a small bowl. Add the flour and use a fork to mix it in. You’ll have a very crumbly (and delicious) mixture with pea sized crumbs. Remember – you can always add a bit more flour if needed to build up the thickness of your streusel.
Preheat the oven to 425F and either spray your muffin tin with non-stick baking spray, or fill your muffin tin with cupcake/muffin holders.
In your stand mixer or a medium bowl, cream the butter for 1 minute. Add in the sugars and cream. Add the eggs, yogurt, and vanilla to your bowl and beat on high until well combined.
Stir together the dry ingredients (flour, baking soda, baking powder, cinnamon, allspice, and salt) in a large bowl. Very gently whisk in the wet ingredients and then very gently whisk in the milk. The final product should be a little lumpy and a few dry spots aren’t a bad thing! Don’t over mix! Very gently fold in your peaches.
Pour the batter in the muffin tin. You will use all your batter, and the muffin tin will be full! Carefully add your Streusel to the top of each muffin.
Pop into the oven and bake for 5 minutes. Keeping the oven closed, lower the temp to 350F and bake for 15 -19 more minutes. When a toothpick can be inserted and pulled out clean, you know they are done!
While the muffins are baking, whisk together the sugar, cream, and vanilla to make the glaze. Drizzle over muffins once they have cooled a bit, and enjoy!
Sally says these muffins can be frozen for up to two months! We ate all of ours so fast, there was nothing left to freeze, but I’m happy to know its an option! Ours stayed deliciously fresh for a full week!