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White Peach Buttermilk Muffins with Ginger Almond Streusel Topping

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35 min.
Serves 12
Easy
350°F / 180°C

Ingredients

Adjust Servings:

	1/2 cup (100g) Almonds Pecans are also tasty - for the Streusel
	1/2 cup (100g) Granulated Sugar for the Streusel
	1/2 cup (100g) Brown Sugar for the Streusel
	1/2 cup (100g) Flour for the Streusel
	4 Tbsp, cold Butter for the Streusel (Lower fat - 2 Tbsp works OK too)
	2 Tbsp, room temperature Butter for the batter
	2 Large eggs
	1/2 cup Buttermilk low-fat works great
	1 nugget size piece Fresh Ginger
	1 1/2 cups Flour
	3/4 cup Sugar
	1 tsp Vanilla Extract
	1 1/2 tsp Baking Powder
	1/2 tsp Salt
	5-6 pcs, ripe White Peaches yellow would also work. Please don't use canned though!

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White Peach Buttermilk Muffins with Ginger Almond Streusel Topping

Name: White Peach Buttermilk Muffins with Ginger Almond Streusel Topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: Almonds: 1/2 cup (100g); Granulated Sugar: 1/2 cup (100g); Brown Sugar: 1/2 cup (100g); Flour: 1/2 cup (100g); Butter: 4 Tbsp, cold; Butter: 2 Tbsp, room temperature; Large eggs: 2; Buttermilk: 1/2 cup; Fresh Ginger: 1 nugget size piece; Flour: 1 1/2 cups; Sugar: 3/4 cup; Vanilla Extract: 1 tsp; Baking Powder: 1 1/2 tsp; Salt: 1/2 tsp; White Peaches: 5-6 pcs, ripe

The mildly floral flavor of white peaches is perfectly balanced with the zesty spicy notes of the fresh ginger.

Cuisine:

American

Ingredients

1/2 cup (100g) Almonds
Pecans are also tasty - for the Streusel
1/2 cup (100g) Granulated Sugar
for the Streusel
1/2 cup (100g) Brown Sugar
for the Streusel
1/2 cup (100g) Flour
for the Streusel
4 Tbsp, cold Butter
for the Streusel (Lower fat - 2 Tbsp works OK too)
2 Tbsp, room temperature Butter
for the batter
2 Large eggs
1/2 cup Buttermilk
low-fat works great
1 nugget size piece Fresh Ginger
1 1/2 cups Flour
3/4 cup Sugar
1 tsp Vanilla Extract
1 1/2 tsp Baking Powder
1/2 tsp Salt
5-6 pcs, ripe White Peaches
yellow would also work. Please don't use canned though!

Directions

Steps

1 Done	Preheat oven to 350°F / 180°C. Tip in advance - if you are using higher muffin or cupcake liners, you may want to double the recipe for 12 muffins. If you compare the size of these muffins vs. my batch of blueberry muffins with liners and a double batch, you will see the difference and can decide which size you would like to bake. See Streusel Topping tips here.
2 Done	Make the Ginger Almond Streusel Topping In a food processor, grind the almonds, flour, brown sugar. Grate the ginger and add about 1 Tbsp. Add the 2Tbsp cold butter and pulse. Set aside.
3 Done	Make the Muffin Batter In a mixing bowl (or you could also just use the food processor on low - I did and it worked great), mix the eggs, buttermilk, vanilla, sugar, about 1 Tbsp grated ginger, and salt. Add baking power and mix it in, then add the flour gradually. Mix in the butter. Let the batter rest while you peel and dice the peaches. Fold them into the batter (if using a food processor - do low pulse just a few times.
4 Done	Bake the Muffins Line your cupcake sheet or muffin pan or coat with cooking spray or butter. Add the batter - don't overfill - leave room for the streusel. Then, top each one off with a generous portion of the ginger nut streusel. Then bake on the bottom rack - if you use the top rack, of course your lovely streusel will come out charred and black. For normal muffin size (12 pc) - bask for about 22-26 minutes. For jumbo muffin pans, you'll need 30-40 minutes. Do the toothpick test or just use your finger - if they spring back - they are ready to eat. I was planning on making a ginger Greek yogurt cream to go with these, but my dad and son loved them so much right out of the oven, I'll add that recipe next time!