I’ve been visiting the U.S. quite a bit this summer and every time I cross the border I make sure to check out a local grocery store. I’ve visited New York three times and Vermont once and guess what?? No Biscoff!
I understand the stuff not being in small grocery stores, but huge gigantic store like Wegmans should totally have it. Actually, I went yesterday searching for my beloved cookie butter and saw an empty shelf with the label “Biscoff”, but it was sold out. ANNOYING! Especially when there are hundreds of amazing recipes on the internet that require it, and I just have to sit around drooling until my next trip to the States.
P- and I just got back to Montreal after a rainy drive home from Syracuse. We went to visit his Grandparents who fill our bellies with delicious food and always give us the grandparental love we crave and miss as young adults. This morning (and yesterday afternoon now that I think of it) P’s Grandma made a delightful fruit salad with tons of summer fruits like raspberries, blueberries, peaches, cherries, and kiwi’s, and it totally reminded me that peaches are ready. THANK GOODNESS! Seriously? How could I possibly forget that one of my absolute favorite fruits is ready. Sheesh!
Anyway, we actually have a few fun peach desserts coming at you in the next little while, but this is the first one. It’s part of the Sunday’s with Joy Facebook group, and these are such a delight. Soft, chewy, muffins with ripe summer peaches and a delectable cobbler topping. Another genius idea by Joy the Baker!
To make these I didn’t even bother peeling the peaches, which might sound weird, but the skins weren’t noticeable at all. I simply preheated my oven to 350 degrees F, lined my muffin tin, whisked together my dry ingredients in one bowl and my wet ingredients in another bowl…
Then I added the wet ingredients to the dry and mixed until there was only a tiny bit of flour that showed. The last thing that’s added is the chopped peaches, which are folded in the batter until they are distributed evenly.
Divide batter into a prepared baking pan. Add crumb topping. Bake for like 16-18 minutes and you’re done!
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 7 tbsp (close to 1 stick) of unsalted butter
- 1 egg
- 1 egg yolk
- 1/3 cup milk (I used 1%)
- 2 tsp vanilla extract
- 1 1/4 cup diced peaches, skin left on
- 3 tbsp unsalted butter, cold
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- pinch of salt and a pinch of ground nutmeg
- 1/4 tsp ground cinnamon
- Make sure your oven rack is in the upper third of your oven and preheat oven to 350 degrees F. Line muffin tin with cupcake liners (or grease tin) and set aside.
- In a medium bowl whisk together the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Place butter in a small saucepan and melt until browned over medium heat. Remove from heat and let cool.
- In another bowl cream together the egg, egg yolk, milk and vanilla extract. While whisking, slowly add the cooled butter (this is important or your eggs will scramble!) to the wet ingredients and whisk until well incorporated.
- Add the wet ingredients to the dry and mix until there is only a tiny bit of flour left showing. Fold in the diced peaches until they are distributed evenly. Divide batter into a prepared baking pan.
- For the crumb topping, combine all ingredients in a bowl and mash together using your clean hands until it is crumbly and butter becomes the size of small oats. This takes about 3 minutes. Sprinkle over the muffin batter before baking.
- Bake muffins for 16-18 minutes, or until a skewer or toothpick comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes.
- Remove pans from pan and enjoy!
-These can be sealed in plastic wrap at room temperature for three days.