Peach Muffins

Ingredients:

Nut streusel

• 2/3 cup chopped walnuts, toasted
• 1/4 cup + 2 tbsp premium flour
• 1/4 cup firmly packed brown sugar
• 4 tbsp unsalted butter, melted
• A pinch of ground cinnamon
• Cooking spray

Muffins

• 2 cups premium flour
• 2 tsp baking powder
• 0.5 tsp ground cinnamon
• 1/4 teaspoon of baking soda
• 1/4 tsp. nutmeg
• 1/4 teaspoon coarse salt
• 1 cup granulated sugar
• 0.5 cups of sour milk or kefir
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 1 large egg
• 2 tsp natural vanilla extract
• 1.5 cups chopped peeled fresh or defrosted peaches (about 250 g) + 18 peach wedges, 0.5 cm thick.

Preparation:

1. Preheat oven to 350°F (175°C). Spray 18 cups of two standard muffin tins with cooking spray or line them with paper liners.
2. In a medium bowl, combine flour, walnuts, brown sugar, melted butter, and cinnamon to form a dough. Set aside to let the dough set slightly.
3. In another medium bowl, combine the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. In a larger bowl, combine the granulated sugar, buttermilk, vegetable oil, sour cream, egg, and vanilla extract until smooth. Fold the flour mixture into the wet mixture until no streaks remain, then fold in the sliced ​​peaches.
4. Fill the prepared muffin cups about three-quarters full with batter (1/4 cup per serving). Top each muffin with a peach slice and sprinkle with the nut topping. Bake until the muffins are golden brown and spring back when lightly pressed, 35–45 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.