P- Peach and Carrot Streusel Muffins

I haven't made these in far too long and reworked the original recipe just a bit to not need homemade or store bought biscuit mix anymore.  Wonderful little muffins for breakfast, they taste like crumb cake peach cobbler.  It's a larger batch which can be halved.

You can just catch some of the green of the pepitas in this batch.

 

Peach and Carrot Streusel Muffins
makes 16 standard muffins

2 cups whole wheat pastry flour (240g) (I use freshly ground and sifted soft white wheat)
6 tbsp old fashioned oats
1½ tsp baking powder (6g)
½ tsp baking soda (3g)
½ tsp fine sea salt (3g)
½ cup light brown muscovado sugar (106g)
¼ cup granulated sugar (50g)
2 large eggs, room temperature (100g)
1 tsp vanilla extract (5ml)
⅓ cup avocado oil (74g)
2 tbsp butter, melted (28g)
¾ cup buttermilk (180ml)
1 rounded cup small diced fresh or thawed frozen peaches (~150g)
¼ cup finely shredded carrots (or carrot pulp from juicing)
zest of half an orange, (or a whole mandarin/cutie)

Streusel topping:
1 cup + 2 tbsp flour (145g)
½ cup light brown muscovado sugar, lightly packed (106g)
pinch of salt
4 Tbsp cold butter, cut into small pieces 
⅓ cup finely chopped nuts, (try chopped pepitas or rolled oats for nut free option)
1 tsp cinnamon

Glaze:
2 tbsp pure maple syrup 
½ cup powdered sugar, sifted to remove lumps
½-1 tsp hot water, as needed

Pre-heat oven to 425ºF.  Line a muffin tin with paper liners.  (If you have two muffin tins, ideally, space out six muffins on each tin to every other cup for the best shaped when baked.)

Combine the streusel ingredients, except for the nuts, in a bowl and rub together with your fingers or a fork until very crumbly with a mixture of fine crumbs and small, even clumps.  Mix in the chopped nuts and set aside.  

In small bowl or liquid measure, whisk together the eggs, oats, buttermilk, zest, and vanilla and set aside.  In a large bowl, whisk together the flour, baking powder, soda, sugars, and salt.  Combine the oil and melted butter and stir into the flour mixture until fully blended into fine crumbs.  Work with fingers if necessary to break up any larger crumbs.  Add the buttermilk mixture to the flour/butter mixture and whisk just until smooth and no large lumps remain.  Gently fold in the peaches and carrots.

Fill muffin cups ⅔ full.  Top generously with the streusel mixture. 

Bake about 18-20 minutes until muffin tops are golden brown on the edges and fully baked through (200-210º internal).  Allow to cool in the pan for 5-10 minutes before removing to a wire rack to finish cooling.  (I find it helpful to get the 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.   Drizzle glaze over muffins with a fork, or pipe the glaze from a zip top bag with a corner snipped off.

This batch used juicing puree instead of shredded carrots.

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with P or include ingredients or methods that begin with P:

• Karen’s Kitchen Stories: Airy Focaccia with Pecorino Romano and Herbs
• Food Lust People Love: Bacon and Pork Patties
• Blogghetti: Italian Baked Pork Chops 
• Culinary Cam: Orange Posset
• Jolene’s Recipe Journal: Paloma Cocktail 
• Mayuri’s Jikoni: Panchmel Dal
• Sizzling Tastebuds: Paneer Pudinawale (Cottage Cheese in Mint sauce) 
• A Messy Kitchen: Peach and Carrot Streusel Muffins
• Magical Ingredients: Pina Colada Rolls
• Sneha’s Recipe: Ribbon Pakoda/Ola Pakoda 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Southwestern Honey Mustard Pork Tenderloin
• A Day in the Life on the Farm: Yogurt Bowl Popsicles