Peach Week, Pt. 1!
ICYMI: Pt. 2 || Pt. 3 || Pt. 4 The weekend before last we went peach and plum picking with my brother, sister-in-law, and two nephews. We went the year before and had such a great time I suggested we go again this year, trying to make it something of a tradition. Picking my own fruit at a U-pick farm brings me such an immense amount of joy. Being outside, wandering around lengthy aisles of bursting trees, searching for the ripest fruit for the picking, considering what kind of tasty treat they are destined for, well, that’s just pure and simple bliss if you ask me. My mom used to take us apple picking when we were kids and I love sharing a similar activity with my nephews. Plus, I think it’s important to know where your food comes from!Needless to say, we came home with a lot of fruit. (The prime advantage of driving the six hours, rather than flying, to visit my brother.) Fresh fruit in itself is pretty wonderful, but there’s something so incredibly delicious and comforting about baked fruit. Don’t get me wrong, chocolate is amazing and will always be a great comfort food, but warmed up fruit is like a celebration of nature’s bounty and it always speaks straight into my soul. And so, with a fridge drawer bursting with stone fruit, and fruity summer baking in full swing, I decided to dive right in and make this week on my site Peach Week! And I’m kicking it off with these Peach Crumb Muffins! These Peach Crumb Muffins are reminiscent of a peach crumble but one that you can eat on the go and with no utensils! They have a light and airy texture, simply spiced with cinnamon and a touch of ginger, packed with one heaping cup of peach chunks, topped with a simple but oh-so-yummy crumb topping similar to that of a crumble, and dotted with some extra peach pieces for good measure. They are the perfect marriage of summer fruit and baked good, sweet without being overbearing or feeling overindulgent, and just perfectly moist from the ample peach chunks throughout. And best of all, this recipe could not be easier! The simple crumb topping is made with only a few ingredients and mashed together with a fork. The muffin batter comes together quickly, in just one bowl(!), and then baked up in under 20 minutes! Yep, that means you can have these muffins done in under 30 minutes! I bake these muffins at 375 for 10 minutes, then knock down the heat to 350 for the remainder. This gives the muffins a hit of heat at the beginning to help puff up the muffins, then baked at a lower temp to keep the interior soft and moist.
This recipe uses only simple whole ingredients that you can feel good about using! The batter is sweetened with coconut sugar, which means no refined sugars. I use cassava and tapioca flours as the base for the batter so these muffins are paleo-friendly and also nut free. And instead of coconut oil (because I’m still taking a break from it), I use avocado oil as the healthy fat and to keep them dairy free. I do use coconut oil in the crumb topping, so feel free to use it in place of the avocado oil in the batter if you like! Just make sure it’s thoroughly melted and cooled before using. Fresh peach chunks are used in the batter and I do not recommend using frozen for this recipe. This will effect the outcome of the muffin texture and I believe you will be able to tell the difference in flavor as well. I made this recipe several times and preferred using peaches that were ripe but firm, but this is also a great time to use any slightly bruised fruit you may have hanging out in your fridge drawer. Just be gentle when stirring them into the batter. These muffins are truly the perfect anytime snack! Enjoy these as a fruity breakfast on-the-go, afternoon coffee/tea accompaniment, or even a light dessert! Stayed tuned for more peachy recipes coming soon!
paleo friendly (gluten/grain/dairy free), nut free, refined sugar free
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Peach Crumb Muffins
These muffins are the perfect way to enjoy the quintessential summer stone fruit! These Peach Crumb Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! Or enjoy as a fruity breakfast on the go!
Paleo (gluten/grain/dairy free), nut free, refined sugar free
- 2 tbsp coconut sugar
- 2 tbsp cassava flour
- 1/4 tsp cinnamon
- dash sea salt
- 1 tbsp coconut oil chilled slightly if in liquid form
Batter : Wet Ingredients
- 3/4 cup coconut sugar
- 1/4 cup avocado or olive oil (or sub coconut oil, melted and cooled)
- 2 eggs ideally room temp
- 1 tsp vanilla
Batter: Dry Ingredients
- 1 cup cassava flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp powdered ginger
- 1/4 tsp salt
- 2 tbsp non-dairy milk of choice
- 1 heaped cup peach chunks, cut into 1/4 pieces about 1 large peach
- additional smaller peach pieces for topping optional
Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.
Make the crumb topping by mixing the coconut sugar, cassava, cinnamon, and salt with a fork in a small bowl. Add the coconut oil and mash together with the fork until largest pieces of coconut oil are the size of small peas and the mixture is like damp sand.
In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.
Add in all the dry ingredients and mix until just fully incorporated.
Scrape down the sides of the bowl, add the milk, and blend until just fully mixed. Scrape down the sides of the bowl again, if necessary. Ensure not to overmix the batter.
Using a rubber spatula, gently stir in the 1 heaped cup of peach chunks into the batter until evenly distributed throughout, trying not to bruise the fruit.
Using a large cookie scoop (or spoon) distribute the batter evenly into 9-10 muffin cups. Dot the top with additional smaller peach pieces, if you like. Sprinkle the crumb topping over the batter.
Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 6-8 minutes. Testing for doneness with a toothpick.
Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.
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