Yes, indeed-y. There are a million things you can do today. You can go for a bike ride, go to the beach, work in the garden, head out on a little day-sojourn. Or,,,,,,, go to the Farmer’s Market or your local orchard and stock up on what’s bountiful and beautiful right now – before it’s too late!
Don’t hesitate! Now is absolutely not the time to procrastinate. It is absolutely time to indulge, freely and fully in the remaining peaches of the season. As we can all feel, especially in the morning and as dusk creeps forward in time, apple season is coming and Summertime is fleeting.
Once you have your bushel basket filled up to the top, head home and make a batch of these. No one will be sorry.
Peach Streusel Muffins with Blueberry Swirl – adapted from Smitten Kitchen
5 tlbsp softened unsalted butter
1/2 cup sugar
1 egg
zest of one lemon
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cups yogurt or sour cream, or a mix
1 recipe streusel (follows)
2 ripe peaches, peeled and cut into cubes
2/3 cup all fruit blueberry preserve such as St. Dalfour
Streusel: 1/2 cup all purpose flour
3 tblsp light brown sugar
1 tblsp granulated sugar
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
3 tablespoons melted unsalted butter, cooled slightly
Mix all ingredients except butter in a small bowl with a fork. Add the butter and toss
lightly until it holds together in a crumbly texture. Set aside.
Preheat oven to 375F. Line a cupcake pan with paper liners and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and blend. Add the yogurt/sour cream and blend.
Whisk together the flour, baking powder, baking soda, salt and lemon zest. Add 1/2 dry ingredients into the wet and blend just until absorbed. Add the second half and mix, with a wooden spoon just until mixed. Add the peaches and mix in.
Place the blueberry compote in a small pan and warm until it softens. Add a spritz of lemon juice to thin out a little. Let cool a little and place in a small ziploc bag with a pastry tip with a small round opening.
With an ice cream scoop, scoop the batter into the prepared pan. Snip a tiny corner off the ziploc bag or use a small pastry tip. Fill each muffin with about a teaspoonful of the blueberry compote. Swirl with a knife with one swoop (don’t over mix). Sprinkle the streusel over the top of each muffin. Bake for 25 minutes or until browned on top and they spring back when pressed with your finger on top.
Enjoy!
