The peaches this summer have been amazing. From eating them out of hand as a snack to grilling them and putting them on top of salad, I can’t get enough! Unfortunately, sometimes I go overboard and buy way more than I can possibly eat. I had a few that were starting to get a little too soft and bruised, so I decided to roast them and bake them into muffins crowned with crispy cinnamon streusel. They taste like everything good about summer, all baked up into a neat little package.

And they just might be the best muffins I’ve ever made. (Or eaten!)

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I recently signed on as a Gold Medal partner blogger and will be working with them to develop several new recipes over the next year. I’m very excited and proud to be aligning with this product, and I look forward to experimenting with their flours and really putting them to the test!

As I’ve written before, flour can vary a lot because of the variations in the wheat. Since Gold Medal oversees the entire milling process, it’s incredibly consistent from bag to bag. That means the bag I buy in a few months or the bag you buy halfway across the county will give us the same results, which just makes things so much easier. I’ve also found that it’s perfect when you’re looking for a light, airy baked item with good rise. In this recipe, it helps keep the insides of the muffins impossibly soft and tender – almost cupcake-like.

Roasted Peach Muffins with Cinnamon Streusel

Name: Roasted Peach Muffins with Cinnamon Streusel
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 3 large bpeaches/b, peeled and cut into 2-inch pieces (about 2 cups); 3 cups bGold Medal all purpose flour/b; 3/4 cup bsugar/b; 4 teaspoons bbaking powder/b; 1 teaspoon bcinnamon/b; 1/2 teaspoon bbaking soda/b; 1/2 teaspoon bsalt/b; 11/3 cups bplain Greek yogurt /b(fat free or low fat); 5 tablespoons bbutter,/b melted; 2 beggs/b; 1 teaspoon bvanilla/b; 1/3 cup bsugar/b; 1/4 cup bdark brown sugar/b; 1/4 cup chopped bwalnuts/b; 3 tablespoons bGold Medal all purpose flour/b; 1/4 teaspoon bcinnamon/b; 2 tablespoons bbutter/b, melted

Yield: 12

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

If you prefer mini muffins, divide the batter between 36 lined mini muffin cups; bake for 12-15 minutes.

Ingredients

3 large [b]peaches[/b], peeled and cut into 2-inch pieces (about 2 cups)
3 cups [b]Gold Medal all purpose flour[/b]
3/4 cup [b]sugar[/b]
4 teaspoons [b]baking powder[/b]
1 teaspoon [b]cinnamon[/b]
1/2 teaspoon [b]baking soda[/b]
1/2 teaspoon [b]salt[/b]
11/3 cups [b]plain Greek yogurt [/b](fat free or low fat)
5 tablespoons [b]butter,[/b] melted
2 [b]eggs[/b]
1 teaspoon [b]vanilla[/b]

For the topping:

1/3 cup [b]sugar[/b]
1/4 cup [b]dark brown sugar[/b]
1/4 cup chopped [b]walnuts[/b]
3 tablespoons [b]Gold Medal all purpose flour[/b]
1/4 teaspoon [b]cinnamon[/b]
2 tablespoons [b]butter[/b], melted

Instructions

Heat oven to 350*F. Place the peaches in a small baking dish. Roast for 30 minutes.
Increase oven temperature to 400*F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. In a second bowl, whisk together the sugar, yogurt, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ones; mix until just incorporated – the batter will be very thick. Fold in the roasted peaches. Divide the batter among the prepared muffin cups.
In a small bowl, combine the streusel ingredients. Spread streusel over the top of each muffin. Bake 20-25 minutes, or until muffin are golden brown and springy.

This post was created in partnership with Gold Medal; I was compensated for my time creating the recipe for roasted peach muffins. All opinions are my own.

Comments

Carla says
08/07 at 7:04 pm

Are these the muffins from BSP? Either way, I could definitely make some of these for breakfast. Fruit = healthy right?

- Lauren Keating says
  08/07 at 7:56 pm
  
  They are! And not just fruit – fruit *and* yogurt.
  
Amanda says
08/03 at 6:58 am

Would it make a difference if thr walnuts weren’t used?

- Lauren @ HealthyDelish says
  08/03 at 10:06 am
  
  I’ve made them both ways. I like the crunch from the walnuts, but they’re definitely still delicious without the nuts.
  
Julie says
08/01 at 10:23 am

Um, hi. These look AMAZING. I will have to try them when we get peaches up here!

Joanne (eats well with others) says
07/30 at 9:41 pm

I got to taste these at BSP and they were fabulous! Peaches really have been great this season and you showcased them so well here!

- Lauren @ HealthyDelish says
  07/30 at 10:20 pm
  
  Oh, I’m so glad you liked them! I was really worried about how they’d hold up in the heat and humidity so I stuck them in the fridge. I thought they were still passable, but they were definitely best when they were fresh.
  
Pamela @ Brooklyn Farm Girl says
07/30 at 7:07 pm

Roasted Peaches, besides the amazing taste I can only imagine how great that smells!

- Lauren @ HealthyDelish says
  07/30 at 10:21 pm
  
  The smell is amazing and take over the whole house about 30 seconds before the timer dings. 😉
  
Stephanie @ Girl Versus Dough says
07/30 at 9:35 am

Mmmm, these muffins look just perfect — and that streusel topping is making me drool!

- Lauren @ HealthyDelish says
  07/30 at 10:21 pm
  
  Thanks Stephanie! It was great to see you at BSP last weekend!

Roasted Peach Muffins with Cinnamon Streusel

Roasted Peach Muffins with Cinnamon Streusel

Ingredients

For the topping:

Instructions

Comments

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