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Peach Muffins with Corn Flake Streusel & Maple Glaze

Peaches can be enjoyed through the last days of summer here in Vermont and we love to celebrate the juicy stone fruit by tossing them into a muffin batter. We keep the skins on our peaches for sake of ease, and love them for their addition of texture and flavor. No processed white sugar is used in the base of these muffins, allowing maple sugar to star as a sweetener. The crumb is soft and the top hosts a sweet, crunchy bite. We’ll be throwing the rest of summer peaches into large batches of this not-too -sweet treat!

Serves

6 BIG MUFFINS OR 12 REGULAR MUFFINS

Prep time

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Cook time

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INGREDIENTS

FOR THE MUFFINS​:

  • 2 cups all-purpose flour​
  • 1/3 cup maple sugar​
  • 1/2 teaspoon salt​
  • 2 teaspoons baking powder​
  • 1/2 teaspoon baking soda​
  • 1 teaspoon cinnamon​
  • 1 cup milk​
  • 2 eggs​
  • 1/4 cup olive oil​
  • 3 large peaches, diced, about 1 1/2 cups (you can leave the skin on!)​

FOR THE STREUSEL​:

  • 5 tablespoons butter, melted​
  • 1/4 cup brown sugar​
  • 2 tablespoons maple sugar​
  • 1/2 cup corn flakes, crushed​
  • 1 teaspoon cinnamon​
  • 1/2 cup + 2 tablespoons all-purpose flour​

FOR THE GLAZE​:

  • 1 1/4 cups powdered sugar​
  • 2 tablespoons milk​
  • 2 tablespoons maple syrup​

INSTRUCTIONS

  1. Preheat the oven to 375°F, and prepare a muffin pan with lingers or by generously greasing it.
  2. Make the muffin batter. In a large mixing bowl, stir together the flour, maple sugar, salt, baking powder, baking soda, and cinnamon. In a small mixing bowl, whisk the milk, eggs and olive oil together. Pour the wet ingredients into the dry and stir together with a wooden spoon or rubber spatula until combined. Fold in the diced peaches.
  3. Prepare the streusel. To the bowl with the melted butter, add the brown sugar, maple sugar, cinnamon and cornflakes. Stir to combine. Whisk in the flour a little bit at a time with a fork until crumbs begin to form.
  4. Add the batter to the muffin pan and top with streusel.
  5. Bake muffins for 23-25 minutes. Allow them to cool for at least 15 minutes.
  6. While the muffins cool, prepare the maple glaze. Combine the powdered sugar, maple and milk together in a mixing bowl. Whisk together with a fork until smooth.
  7. Once the muffins have cooled, drizzle the glaze over the streusel and enjoy!

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