Ontario Peach and Basil Streusel Muffins

It’s Peach season here in Ontario and my family loves them. These summer muffins are a farmer collaboration of local peaches, our farm fresh basil and local Buckwheat creamed honey by our very own Humble Bee.  This recipe is simple and makes moist delicious muffins that can be enjoyed anytime of the day. For a fresh oven baked taste the next day, warm them in the oven for a few minutes.

Happy Peach season 🍑🍑

xoxo

Ingredients

½ cup softened unsalted butter

½ cup Humble Bee Raw Ontario creamed buckwheat honey

2 large eggs,  room temperature

1 tsp. pure vanilla

1½ cup all-purpose flour 

1 tsp. baking powder

½ tsp. baking soda

½ tsp salt

1/2 cup Greek vanilla yogurt

11/2 cup peaches, peeled and small diced

1/4 cup fresh basil, thinly sliced 

Streusel

3/4 cup all-purpose flour

1/2 cup of firmly packed brown sugar

6 tbsp. unsalted butter, softened

1 tsp cinnamon

 

Preparation

Preheat oven to 425F. Butter a 12 cup muffin tin

To make streusel, in a medium bowl, mix all ingredients together and set aside.

In a large bowl, beat butter and honey well until fluffy.

Add eggs one at a time and beat well after each egg.

Beat in vanilla until well blended.

Stir in 1 ½ cup flour, baking powder, baking soda and salt.

Mix in yogurt until well combined.

Toss peaches with basil and mix peaches into batter.

Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

SERVINGS 12| PREP & COOK TIME approx. 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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