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5 from 1 vote

Peach and Basil Pistachio Streusel Muffins

Total Time45 minutes
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.