Southern Peaches ‘n Cream Praline Muffins

Emily Hobbs

By
@Emilyhobbs

This is my southern grandma's famous peach muffin recipe. You can make them year round with frozen peaches, but they're best with fresh peaches in the summertime. The crumbly pecan-streusel topping is my favorite! Who doesn't love buttery streusel?


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Comments:

Serves:

12

Prep:

10 Min

Cook:

20 Min

Ingredients

1/2 c
finely chopped pecans
1/3 c
old fashioned oats
2 1/4 c
all purpose flour, divided use
1/4 c
packed brown sugar
3 Tbsp
cold unsalted butter, cut into small pieces
2 1/2 tsp
baking powder
1/2 tsp
salt
2 large
eggs
3/4 c
granulated sugar
3/4 c
buttermilk
1/3 c
oil
2 tsp
vanilla extract
1 tsp
ground cinnamon
2 c
coarsely chopped peaches

Directions Step-By-Step

1
Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.
2
In a medium bowl, stir together pecans, oats, 1/4 cup flour and brown sugar until well combined; knead in butter using your fingertips or a fork, until well incorporated and mixture starts to clump together.
3
In a medium mixing bowl, sift together remaining 2 cups flour, baking powder and salt. In a large mixing bowl, whisk together eggs, granulated sugar, buttermilk, oil, vanilla and cinnamon until well combined. Gently stir flour mixture into egg mixture until just combined; stir in peaches.
4
Divide muffin batter into cups; evenly sprinkle pecan-oat mixture on top. Bake 20 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to a wire rack to cool.

About this Recipe

Course/Dish: Muffins