southern peaches ‘n cream praline muffins

Name: Southern Peaches ‘n Cream Praline Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 12
Ingredients: 1/2 cup(s) finely chopped pecans; 1/3 cup(s) old fashioned oats; 2 1/4 cup(s) all purpose flour, divided use; 1/4 cup(s) packed brown sugar; 3 tablespoon(s) cold unsalted butter, cut into small pieces; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 large eggs; 3/4 cup(s) granulated sugar; 3/4 cup(s) buttermilk; 1/3 cup(s) oil; 2 teaspoon(s) vanilla extract; 1 teaspoon(s) ground cinnamon; 2 cup(s) coarsely chopped peaches

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Emily Hobbs

Springfield, MO

Updated on Apr 1, 2011

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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prep time 10 Min

cook time 20 Min

method ---

yield 12 serving(s)

Ingredients

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

How To Make southern peaches ‘n cream praline muffins

Step 1

Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.

Step 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.
Step 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.
Step 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.
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