Thanks to a longtime friend, I was gifted with a number of ripe peaches. Besides enjoying their juicy flavor for a snack, I baked two into this new version of an old favorite recipe: Peach Muffins with Streusel Topping. Yes, this is another recipe that worked well with wheat flour. Last summer, I had made it gluten-free using my typical sorghum flour mix, but I wasn’t as thrilled with the outcome as I thought I’d be. So, this time, I substituted amaranth flour for some of the sorghum flour and also reduced the butter quantity. The result was perfect!
Streusel Topping
1/2 cup pecans, crumbled by hand
3 tablespoons sorghum flour
1 tablespoon arrowroot flour
1/2 cup brown sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons unsalted butter, melted
Muffin Batter
1/2 cup amaranth flour
2/3 cup sorghum flour
1/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons cream + 2 tablespoons water (or substitute 1/4 cup milk or almond milk)
6 tablespoons unsalted butter, melted
1 egg
1 cup finely chopped ripe peaches (approximately 2 peaches, with skins)
Preheat oven to 400 degrees.
In a small bowl, prepare topping by whisking together pecans, sorghum flour, arrowroot starch, brown sugar, and cinnamon. Then add melted butter, stirring with a fork. Set aside.
Whisk together amaranth flour, sorghum flour, arrowroot starch, baking powder, xanthan gum, salt, sugar, and cinnamon. Combine cream, water, melted butter (cooled slightly), and egg. Pour into dry ingredients, mixing with a fork. Add peaches and stir gently. Spoon into greased muffin tins, topping with the streusel.
Bake in a 400 degree oven for about 20 minutes (convection oven, 375 degrees for 16 minutes) or until toothpick in center comes out clean. Cool. Yield: 12 muffins. Refrigerate or freeze to preserve freshness.
***
This tender tasty muffin with its sugary crisp topping made a great midafternoon snack with my iced coffee. It was all I could do not to eat another. But I’ll save that for tomorrow’s breakfast.
So, if you have an abundance of peaches or just a few ripe ones, set aside some time to bake a batch of peach muffins. Although they take about 15 minutes more prep time than a muffin without a topping, I’m sure you’ll find the time well worth it.
Streusel Topping
1/2 cup pecans, crumbled by hand
3 tablespoons sorghum flour
1 tablespoon arrowroot flour
1/2 cup brown sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons unsalted butter, melted
Muffin Batter
1/2 cup amaranth flour
2/3 cup sorghum flour
1/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons cream + 2 tablespoons water (or substitute 1/4 cup milk or almond milk)
6 tablespoons unsalted butter, melted
1 egg
1 cup finely chopped ripe peaches (approximately 2 peaches, with skins)
Preheat oven to 400 degrees.
In a small bowl, prepare topping by whisking together pecans, sorghum flour, arrowroot starch, brown sugar, and cinnamon. Then add melted butter, stirring with a fork. Set aside.
Whisk together amaranth flour, sorghum flour, arrowroot starch, baking powder, xanthan gum, salt, sugar, and cinnamon. Combine cream, water, melted butter (cooled slightly), and egg. Pour into dry ingredients, mixing with a fork. Add peaches and stir gently. Spoon into greased muffin tins, topping with the streusel.
Bake in a 400 degree oven for about 20 minutes (convection oven, 375 degrees for 16 minutes) or until toothpick in center comes out clean. Cool. Yield: 12 muffins. Refrigerate or freeze to preserve freshness.
***
This tender tasty muffin with its sugary crisp topping made a great midafternoon snack with my iced coffee. It was all I could do not to eat another. But I’ll save that for tomorrow’s breakfast.
So, if you have an abundance of peaches or just a few ripe ones, set aside some time to bake a batch of peach muffins. Although they take about 15 minutes more prep time than a muffin without a topping, I’m sure you’ll find the time well worth it.
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