Its Ontario peach season and we cant be more excited. Something about Ontario stone fruit that makes them sweet and so juicy! We love snacking on them but also love them in our breakfast muffins. These Peach and Basil Pistachio Streusel muffins are so moist and features the seasons flavours. The fresh basil pairs so aromatically with the sweet juicy goodness of the peaches. Tossed in a little vanilla sugar to release more of their juices for a moister muffin. The Pistachio in the streusel adds a sightly nutty crunch but can easily be omitted for a nut free streusel. They are made with so much goodness and are perfect to enjoy anytime of the day. You can make this batter in a 8×5 loaf pan as well.

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5 from 1 vote

Peach and Basil Pistachio Streusel Muffins

Total Time45 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: Canadian

Yield: 12 muffins

Materials

• ½ cup softened unsalted butter
• ½ cup creamed raw honey
• 2 large eggs room temperature
• 1 tsp. pure vanilla
• 1½ cup all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp salt
• 1/2 cup Greek vanilla yogurt
• 11/2 cup diced peaches
• 9 g pouch of vanilla sugar
• 1/4 cup fresh basil thinly sliced

Streusel

• 3/4 cup all-purpose flour
• 1/2 cup of firmly packed brown sugar
• 2 tbsp finely chopped pistachios (optional)
• 6 tbsp. unsalted butter softened
• 1 tsp cinnamon

Instructions

• Preheat oven to 425F. Butter a 12 cup muffin tin
• To make streusel, in a medium bowl, mix all ingredients together and set aside.
• In a large bowl, beat butter and honey well until fluffy.
• Add eggs one at a time and beat well after each egg.
• Beat in vanilla until well blended.
• Stir in 1 ½ cup flour, baking powder, baking soda and salt.
• Mix in yogurt until well combined.
• Toss peaches with basil and mix peaches into batter.
• Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
• Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the centre comes out clean.