Saturday, January 14, 2012

Streusel Topped, Maple Glazed, Peach Carrot Buttermilk Muffins

Streusel Topped, Maple Glazed, Peach Carrot Buttermilk Muffins.  Say that three times, fast.  Better yet, eat one.  It's like crumb cake peach cobbler.  And these are some rich and delicious little crumb cakes.  I had seen a delicious looking similar recipe last year but it used a lot of mixes and things you had to special order.  So I put it off until I could come up with my own version.  I love how it turned out.  The muffins are tender, moist and rich and not too sweet, but with a nice sweet glaze to balance it all out.  Of course, this time of year I did use frozen peaches.  But they are beautiful local peaches with loads of fresh peach flavor in them.  The muffins are great slightly warm too.  ☺  This recipe makes 2 dozen, but it can definitely be halved.  (I'll bet these would be great with apples too - just like the Costco apple streusel muffins, only a manageable size!)  I included the recipe for the homemade pancake mix that I used.  Most commercial mixes are not allergy friendly for R, plus they have nasty hydrogenated oils in them.

Oh, R is going bonkers over these.  She wants them for snacks AND treats.

Streusel Topped, Maple Glazed, Peach Carrot Buttermilk Muffins
makes 2 dozen standard muffins

2½ cups pancake mix (recipe follows for homemade mix)
2 cups finely chopped fresh or frozen peaches
~¾ cup finely grated carrots (about 2 small/med carrots worth)
¾ cup sunflower oil or liquified coconut oil
¾ cup old fashioned oats (or a mixture of oats and barley flakes if you have them)
1 tbsp cinnamon
2 tsp vanilla
4 eggs, slightly beaten
zest of one orange
¾ cup buttermilk

Streusel topping:
2¼ cups pancake mix (recipe for homemade follows)
1/3 cup finely chopped or ground pecans (optional)
½ cup melted butter
½ cup light brown muscovado sugar
2 tsp cinnamon

2 tbsp honey
2 tbsp maple syrup (Grade B is best)
1 cup powdered sugar, sifted to remove lumps
1-2 tsp hot water

Preheat oven to 350ºF and line a standard muffin pan with paper liners.  Combine the oil, brown sugar, oats/barley flakes, cinnamon and vanilla and stir to make sure there are no lumps of brown sugar.  Add in the eggs, buttermilk, peaches, carrots and zest and whisk together well.  Add the pancake mix and stir well with a wooden spoon until smooth.  Fill muffin cups/liners about ¾ full of batter.  (I used a muffin scoop for uniformity.)
To make the streusel, combine the pancake mix, optional pecans, brown sugar and cinnamon in a bowl.  Drizzle in the melted butter and combine with a fork (or your fingers) until crumbly.  Top the muffins with the streusel.  Be generous, there's plenty.  Bake for 15-18 minutes until golden and done.  Let cool in pan for 5-10 minutes and then remove to a wire rack to finish cooling.  (I like to get my muffins out by sticking a bamboo skewer down the side to lift them.)
While the muffins are cooling, make the glaze.  Combine the powdered sugar, honey, maple syrup and 1 tsp hot water in a bowl and stir to combine.  Add more water, a few drops at a time, until the glaze is of the desired drizzling consistency.   Use a fork to drizzle or if you want to be fancy, stick the glaze in a ziploc bag and snip the tip for even-sized drizzles.

Enjoy!  (They might be crumbly if you eat them too warm.  Try to wait at least 20 minutes. ☺)

Homemade Pancake Mix:
4½ cups flour (I used 3 cups all purpose, 1 cup light spelt and ½ cup whole wheat pastry flour)
¼ cup non hydrogenated shortening (Spectrum organic)
¼ cup cold butter, cut into pieces
2 tbsp + 2 tsp baking powder
2 tsp sea salt

Combine all ingredients in a stand mixer and mix on low speed until the consistency of Bisquick.  About 5 minutes.  Store in the refrigerator.

(This is a half batch, but any more would spill out of my kitchen-aid during mixing, and this is enough for a full batch of muffins.)

Inspired by Chef Tess Bakeresse

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