southern peaches ‘n cream praline muffins
(1 rating)
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?
(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For southern peaches ‘n cream praline muffins
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1/2 cfinely chopped pecans
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1/3 cold fashioned oats
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2 1/4 call purpose flour, divided use
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1/4 cpacked brown sugar
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3 Tbspcold unsalted butter, cut into small pieces
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2 1/2 tspbaking powder
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1/2 tspsalt
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2 lgeggs
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3/4 cgranulated sugar
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3/4 cbuttermilk
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1/3 coil
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2 tspvanilla extract
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1 tspground cinnamon
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2 ccoarsely chopped peaches
How To Make southern peaches ‘n cream praline muffins
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1Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.
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2In 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.
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3In 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.
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4Divide 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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