This morning, I saw my first red-orange tree of the season.

Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back!

My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins (and gluten free zucchini muffins!) are just the beginning.

Even though I don’t have kids, fall still always means back to school for me.

And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation.

This time around, I’m all about muffins.

Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

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Peanut Butter and Jelly Muffins

Cuisine American

Servings 12

Author Lauren Keating

Ingredients

• 2 cups all purpose flour
• ½ cup brown sugar

½ cup brown sugar

• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 egg beaten
• ½ cup peanut butter or sunflower seed butter
• 1 banana mashed
• ¼ cup butter melted and cooled
• 1 tablespoon honey
• ½ cup strawberry or raspberry jelly

Instructions

• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 
• In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
• Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
• Bake for 20-22 minutes, or until the tops begin to lightly brown. 
• Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.
  

Notes

For gluten-free muffins, I’m a big fan of King Arthur’s Gluten-Free Baking Mix. 

November – that time of year when thoughts turn half to holiday baking and half to trying not to put on holiday weight. The struggle is real. Luckily, there are some recipes – like these spiced sweet potato blender muffins topped with pecan streusel – that let you have the best of both worlds.

They’re springy and moist, just like muffins should be, with a crunchy sweet topping and tons of holiday flavor. And thanks to Whole Earth Sweetener Co.‘s Baking Blend, they have less sugar than traditional muffins! It’s a little bit like Christmas came early.

These blender muffins start with wholesome ingredients like sweet potatoes, oats, nuts, and eggs. Warm spices like cinnamon, nutmeg, and cardamom give them that holiday flavor you crave; Whole Earth Sweetener’s Baking Blend gives them the perfect kiss of sweetness.

The Baking Blend is a mixture of raw sugar and stevia, so you can use half the amount but achieve the same level of sweetness.

Instead of using a bowl, mix the ingredients in a blender. It’s super easy and ensures that all of the ingredients are perfectly incorporated. You can also make these muffins by hand, but the batter is thick and difficult to mix because of the sweet potato.

Unlike other lower calorie sweeteners I’ve tried, this Baking Blend didn’t have any aftertaste. We couldn’t distinguish between the muffins made with the Baking Blend and those made with all sugar. It definitely impressed me and I plan to make this a staple for my holiday baking!

If you’re a fan of unique muffin flavors, you’ll also want to try these citrusy orange muffins.

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Spiced Sweet Potato Blender Muffins with Pecan Streusel

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 469kcal

Author Lauren Keating

Ingredients

For the Muffins:

• 1 large sweet potato
• 2 large eggs
• ½ cup buttermilk
• 1 ½ cups all purpose flour
• ½ cup oats
• ¼ cup Whole Earth Sweetener Baking Blend or 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cardamom

For the pecan streusel:

• ½ cup oats
• ½ cup chopped pecans
• ¼ cup all purpose flour
• 2 tablespoons Whole Earth Sweetener Baking Blend or 1/4 cup sugar
• 4 tablespoons melted butter

Instructions

• Use a sharp knife to score the sweet potato. Microwave on high for 10 minutes, or until soft. When cool enough to handle, scoop the potato into a small bowl and discard the skin.
• Heat the oven to 375ºF and line a 12 cup standard muffin tin with paper liners.
• Add 1 cup of sweet potato along with the eggs, buttermilk, flour, oats, Baking Blend sweetener, baking soda, baking powder, salt, and spices to a blender or food processor, in the order listed. Cover and blend on high 2-3 minutes, scraping down the sides of the blender as needed, until the batter is smooth and all of the ingredients are fully incorporated.
• Divide the batter among the prepared muffin cups.
• In a small bowl, combine the streusel ingredients. Mix the ingredients together until they resemble coarse, wet sand. Spoon the topping onto each muffin.
• Bake for 21-23 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool completely.

Nutrition

Calories: 469kcal | Carbohydrates: 55g | Protein: 11g | Fat: 23g

I have a love-hate relationship with bananas. I love keeping them around for easy snacking and to add to smoothies, but they always seem to go from underripe to overripe in the blink of an eye. I bought a big bunch of them last Saturday thinking I could eat them all week, and by Monday they were already soft and black. I was basically left with no choice – it was time to make cajeta banana bread!

I love making banana bread because it’s really easy to play around with new, fun flavors. You can add anything from chocolate chips to peanut butter and bacon to Earl Grey tea and it’s always delicious. This time around, I swapped out some of the sugar for cajeta syrup, which gives the bread rich caramel notes. Then I topped the bread with more cajeta and a layer of chopped walnuts for some sticky-sweet crunch. This cajeta banana bread would make a great addition to your Easter brunch!

Cajeta (dulce de leche) is a sweet, complex caramel traditionally made by cooking goat’s milk and brown sugar until it forms a thick, creamy syrup. When I saw that Amoretti makes a cajeta syrup, I knew I had to try it!

So far, this is my favorite product of theirs. It’s thicker and creamier than other syrups, but not quite as thick and gloopy as other brands of dulce de leche that I’ve tried, which makes it perfect for drizzling over pancakes, mixing into yogurt, and swirling into coffee.

The cajeta syrup is amazing in this banana bread. Swirled into the batter, it complements the bananas nicely without adding too much sweetness. Another layer of cajeta drizzled over the top caramelizes onto the walnuts, making them extra delicious.

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Cajeta Banana Bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Author Lauren Keating

Ingredients

• 3 very ripe bananas
• 2 tablespoons coconut oil melted
• ¼ cup brown sugar
• ¼ cup Amoretti® Cajeta syrup
• 2 Tablespoons plain Greek yogurt
• 2 eggs
• 1 teaspoon baking powder
• 1 ¼ teaspoon baking soda
• 1 pinch sea salt
• 1 cup all purpose flour
• ¾ cup spelt flour
• 2 Tablespoons Amoretti® Cajeta syrup
• ¼ cup walnuts chopped

Instructions

• Heat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.
• In a large mixing bowl, mash together the bananas, coconut oil, and brown sugar until smooth. Mix in the cajeta, yogurt, and eggs. Add the baking powder, baking soda, and salt and mix well. Gently fold in the flours.
• Pour the batter into the prepared pan. Drizzle the remaining 2 tablespoons of syrup evenly over the top; sprinkle with walnuts.
• Bake for 50-60 minutes, or until the top of the bread of domed and a toothpick inserted into the center comes out clean.

Notes

Click here for nutrition information

I developed this recipe for my client, Amoretti. For more information about their products, visit them on Facebook, Twitter,Instagram and YouTube. Thank you for supporting the brands that keep me inspired in the kitchen. 

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Kitchenaid Stand Mixer

Last year, I created a few “perfect pairing” recipes for Liberté yogurt. Earlier this spring, they asked me to create a few more pairings using their newest flavors — cappuccino and caramel. They sent me a sneak preview and let me tell you, these flavors are every bit as delicious as I hoped they’d be. They have the same thick, luxurious texture as the rest of the line, but the sweeter flavors make them perfect for breakfast or dessert.

When I first heard what the new flavors were going to be, I was naturally most excited about the cappuccino one (me + coffee = BFFs). Since I love topping my cappuccino with cinnamon, I thought it would be fun to incorporate that flavor in my pairing. I ultimately came up with these chocolate cinnamon muffins, which are pretty awesome. They’re topped with crunchy turbinado sugar and they remind me of the giant chocolate muffins we used to get out of the bakery case at the grocery store when I was a kid.

Like the yogurt, these muffins are super decadent — I ate way too many of them in way too short of a timeframe. Buttermilk makes them nice and tender (almost, but not quite, like a cupcake) and espresso really brings out the flavor of the chocolate. The cinnamon is the perfect accent to make them really unique.

Enjoy them with yogurt, a cup of espresso, and a handful of fresh blackberries for a perfect breakfast!

Liberté  cappuccino yogurt will be arriving in stores later this summer. Here’s a link to their product locator so you can find a retailer near you: https://liberteusa.com/Product-Locator

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Chocolate Cinnamon Muffins

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 170kcal

Author Lauren Keating

Ingredients

• 1 cup all purpose flour
• ½ cup whole wheat flour
• ¾ cup sugar
• ½ cup cocoa powder
• 4 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 teaspoon instant espresso powder optional
• ½ teaspoon salt
• ½ cup buttermilk
• 5 tablespoons melted butter cooled
• 2 eggs
• 1 teaspoon turbinado sugar

Instructions

• Heat oven to 400ºF. Line 12 muffin cups with liners.
• In a mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, cinnamon, espresso (if using), and salt. In a second bowl, whisk together the buttermilk, melted butter, and eggs. Pout the wet ingredients into the dry ingredients; mix until just combined. The batter will be very thick.
• Spoon the batter into the prepared muffin cups, filling each cup almost to the top. Sprinkle with turbinado sugar.
• Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 170kcal | Protein: 3.6g | Fat: 6.3g | Fiber: 1.8g

I have a terrible habit of buying fruit to have as an afternoon snack and then forgetting all about it and leaving it on the counter every morning. By the end of the week it’s brown and bruised and I’m lucky if I actually ate any of it at all.

A while back I was about to throw out a particularly sad looking bunch of pears, when I started to feel guilty about wasting so much food. For a second, I wished i had bought bananas so I could throw them into the freezer for smoothies or bread. Then I decided to see what would happen if I tried to make a quick bread with pears instead of bananas.

The result was spectacular!

The bread is tender and cake-like, with the subtly floral flavor of pears in every bite. It’s crowned with a crisp crumb topping scented with spicy cardamom, and it’s completely addictive.

I’ve made it three times now, and it’s so good that I don’t always want to wait for the pears to soften. The bread is still tasty if you use firm pears, but the texture is better is you let them get a little soft first.

Now, what should I do with that bag of grapefruit that I impulse bought last week?

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Pear Cardamom Quick Bread

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 24

Calories 200kcal

Author Lauren Keating

Ingredients

• 3 very ripe Bartlett or D'Anjou pears
• 1 ⅔ cups sugar
• ⅔ cup coconut oil liquid
• 2 teaspoons vanilla
• 4 eggs
• 3 cups Gold Medal® all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt

For the crumb topping

• ¼ cup Gold Medal® all purpose flour
• ¼ cup brown sugar
• ½ teaspoon ground cardamom
• 2 tablespoons cold butter

Instructions

• Heat oven to 350ºF. Line two 8-inch loaf pans with foil.
• Shred the pears on the coarse side of a box grated, discarding the stem and core. Gently squeeze the shredded pears and pour off any excess juice.
• In a large mixing bowl, combine the shredded pears, sugar, coconut oil, and vanilla. Beat in the eggs one at a time.
• In a second bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the pear mixture; stir to combine. Pout the batter into the prepared loaf pans.
• In a small bowl, combine the remaining 1/4 cup flour, brown sugar, and cardamom. Cut in the butter until the mixture resembles wet sand. Sprinkle the crumb topping in an even layer over the top of the bread.
• Bake for 40-60 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Remove from the oven and let cool completely before slicing.

Nutrition

Calories: 200kcal | Protein: 2.8g | Fat: 8g | Fiber: 1.3g

Almost everyone I know makes corned beef and cabbage for Saint Patrick’s day dinner, but how many of you also make Irish soda bread? It gets overlooked pretty often, but it’s one of my favorite Saint Patrick’s Day foods.

This year, I decided to try something a little different and cross my favorite soda bread (which is slightly sweet and loaded with raisins and caraway) with a traditional brown bread. The result was fantastic! Whole wheat flour gives the bread a nutty, toasty flavor and steel coat oats give it a great, rustic texture. Slathered with Irish butter and sprinkled with a touch of sea salt, it’s great with your meal or on its own for breakfast.

Irish soda bread is a quick bread – it uses baking soda instead of yeast, so you don’t need to wait for the dough to rise. It only takes a few seconds to mix up, and then about a half hour in the oven. It really couldn’t be easier!

The dough is also really forgiving. It’s pretty hard to mess up! You don’t even need a bread pan; I baked mine right in my cast iron skillet.

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Whole Grain Irish Soda Bread

This whole grain Irish soda bread is a cross between classic soda bread and a brown bread recipe. It's a quick bread that's packed with healthy grains!

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine Irish

Keyword Irish soda bread, whole grain soda bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Additional Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 151kcal

Author Lauren Keating

Ingredients

• 3 cups all purpose flour
• 1½ cups whole wheat flour
• ½ cup steel cut oats
• ½ cup sugar
• 2½ teaspoons baking soda
• 1 teaspoon salt
• 1½ cups buttermilk
• 2 eggs beaten
• 2 tablespoons butter melted
• 1 cup raisins

Instructions

• Heat oven to 425ºF. Grease the bottom of a 9 inch round baking pan or oven proof skillet.
• In a large mixing bowl, combine the flours, oats,, sugar, baking soda, and salt. Make a well in the center of the dry ingredients and add the buttermilk, eggs, and melted butter. Mix until just combined. Stir in the raisins.
• Form the dough into a boule and place on the greased pan. Use a serrated knife to cut an "x" into the top of the bread. Bake 30-40 minutes, or until golden brown and cooked throughout.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 263mg | Fiber: 2g | Sugar: 9g

What you’ll love about this recipe:

• Authentic Flavor. These crumpets taste just like the ones you’d find in a cozy British tea room.
• Homemade Strawberry Jam. The sweet and tangy flavor of the easy homemade strawberry-balsamic jam takes this breakfast to the next level.
• Simple Ingredients. With just a few basic ingredients, like whole wheat flour, these English-style crumpets are made with love.

Brunch Like a Queen (or King) with These Fluffy Homemade Crumpets

Have you ever had a crumpet? If not, you’re really missing out!

Crumpets are kind of like English muffins – bready, craggy, and best when lightly toasted – but they’re softer and have a spongy texture (in a good way!), and a more delicate flavor.

Slathered with a pat of melted butter, and some homemade strawberry jam, they’re just about perfect.

I always throw a package in my cart when I see them at the grocery store, but this weekend I decided to make my own. All I can say is wow.

Eating a homemade crumpet after only ever tasting the packaged ones… well, it’s kind of like comparing a homemade cookie to a store-bought one.

They’re both tasty, but they’re worlds apart. These crumpets are kind of insanely good.

Don’t let the idea of making crumpets from scratch intimidate you – it’s easier than you think! Seriously, if you can make pancakes you can make these.

Since homemade crumpets seemed to require something a little fussier than the half used jar of jelly that’s been in the back of my fridge for months, I decided to make a quick strawberry balsamic jam to go along with them.

Strawberries might not be in season right now, but cooking them down really brings out their flavor. A splash of balsamic vinegar adds depth and makes the jam absolutely irresistible.

Tips for making delicious homemade crumpets from scratch

For the neatest looking crumpets, you’ll want to spoon the batter into prepared molds. They sell special crumpet rings for this, but I doubt I know a single person with something like that.

Instead, you can use large round cookie cutters (about 3-inches across) or form a few rings out of tinfoil folded over on itself a few times for structure.

Either way, you’ll want to grease the inside of your rings, as well as the bottom of your frying pan, well to prevent the crumpets from sticking.

If you don’t care about how they look, you can also forego the rings and carefully spoon the batter into rounds; they’ll still taste delicious, but they’ll have more of a domed shape instead of the traditional high sides.

How to store leftovers

These are best served immediately, but they’ll keep for several days at room temperature in an airtight container. Reheat in a pan, toaster (on low), or even in the microwave before serving. Crumpets freeze well, too, and will keep for about 6 months.

Leftover jam can be refrigerated for up to a week or frozen for longer storage.

More breakfast Recipes

• Vegetable Breakfast Pizza
• Chimichurri Breakfast Sandwich
• Breakfast Risotto with Apples and Raisins
• 5-minute Pumpkin Spice Latte Baked Oats
• 5 Healthy and Delicious Overnight Oats Ideas
• Apple Butter Granola Yogurt Parfaits

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Crumpets with Strawberry Balsamic Jam

Start your morning off right with this delicious recipe for Homemade Crumpets with Strawberry Jam! With their fluffy texture and buttery flavor, these whole wheat crumpets are a breakfast favorite. You won’t be able to resist these freshly baked treats.

Course 14 Sweet Breakfast Recipes

Cuisine American

Keyword homemade crumpets recipe, quick jam, whole wheat crumpets

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10

Calories 132kcal

Author Lauren Keating

Ingredients

For the Crumpets:

• 1 cup skim milk
• 2 tablespoons water
• 1 packet active dry yeast 0.25 ounces
• 1 teaspoon sugar
• 8 ounces white whole wheat flour about 2 cups sifted
• 1 teaspoon kosher salt

For the Strawberry Balsamic Jam:

• 1 cup chopped strawberries
• ½ cup sugar
• 1 tablespoon balsamic vinegar

Instructions

To make the Crumpets:

• In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir the yeast and sugar into the warm milk. Let the mixture sit 10-15 minutes. You should see some small bubbles start to form and the mixture might look frothy.
• Sift together the flour and salt. Slowly stir the flour mixture into the wet ingredients until a smooth, pasty batter forms. It should be about the consistency of brownie batter. Cover and let sit in a warm place for 1 hour.
• Spray the inside of your crumpet rings (see note) with oil or cooking spray. Grease a nonstick griddle, frying pan, or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of crumpet batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles that will form their signature holes. Remove the rings; flip crumpets and cook for 1 minute on the other side.
• Serve warm, preferably with butter and jam.

To make the Strawberry Balsamic Jam:

• Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool.
• Yields about 3/4 cup jam.

Notes

Adapted from Delia Smith's Complete Illustrated Cookery

Nutrition

Serving: 1crumpet | Calories: 132kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 244mg | Potassium: 97mg | Fiber: 3g | Sugar: 13g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg

If you follow along on facebook or instagram, you already know that I pretty much spent my entire weekend in the kitchen. I made a ridiculous amount of awesome food, and I’m so excited to share it all with you! I’ll be posting new recipes pretty much every day through Thanksgiving, so be sure to check back frequently.

I don’t know about you, but when I spend a lot of time cooking I get a little tired of food and don’t feel like eating a big meal. These mushroom pinwheels along with a cup of soup turned out to be the perfect dinner. They’d also make a great appetizer to nibble on before Thanksgiving dinner and, since they’re delicious eaten at room temperature, they’re perfect for bringing along to any holiday potlucks. They’re also really, really easy to make. So, pretty much the perfect recipe right?!

Start by sautéing some mushrooms and a pinch of rosemary. I used a combination of crimini and shiitake mushrooms that came in my farmshare this week, but you can use your favorites. One the mushrooms are soft, add a little cooking sherry. This gives them a really great flavor!

Let the mushrooms cool, then roll them up in some Pillsbury crescent dough.That dough is basically my secret weapon around the holidays – it’s so buttery, delicious and super simple. You can use the reduced fat version if you want, but if you ask me nothing compares to the original.

Anyway, spread the mushrooms all over the dough – right up to the edges – and then roll it up nice and tightly. Dust the outside of the roll with grated parmesan and then slice it into eight pieces. For the neatest slices, use a serrated knife and cut with a gentle sawing motion, otherwise, you might squish them (like the one on the right in the photo above). They’ll still taste great, but they won’t be as pretty.

Bake for 15 minutes, or until they’re golden brown and the centers are cooked through.

Eat the mushroom pinwheels right away or save them for later, it’s your call! Shawn loved them straight out of the oven, but I preferred them at room temperature. The one thing we did agree on was that we loved them! Despite all of the other goodies that I cooked this weekend, these didn’t last long at all.

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Mushroom + Parmesan Pinwheels

White mushrooms and criminis are crowd favorites, but experiment with your favorite varieties! I like a mixture of half crimini and half shiitake.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• 1 tablespoon olive oil
• 2 cups finely diced mushrooms
• 1 teaspoon finely chopped rosemary
• 2 tablespoons cooking sherry
• salt and pepper
• 1 tube 8oz Pillsbury® original crescents
• 1 tablespoon grated parmesan cheese

Instructions

• In a small skillet set over medium heat, heat the olive oil. Add the mushrooms and rosemary; cook until mushrooms are soft, about 2 minutes. Add the cooking sherry, a pinch of salt, and a few shakes of pepper. Cook, stirring frequently until the liquid had cooked off, about 5 minutes. Let cool.
• Heat oven to 350ºF.
• Unroll crescent dough onto a baking sheet, pinching the seams together to seal them. Spread the mushrooms over the dough to within 1/4 inch of the long edges. Starting from a short edge, tightly roll the dough into a log. Cut into 8 rounds (For the neatest slices, use a serrated knife and a gentle sawing motion to slice the rolls.) Dust the edges of the pinwheels with parmesan cheese and arrange onto a baking sheet.
• Bake 12-15 minutes, or until golden brown and cooked through. Enjoy warm or at room temperature.

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!)

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.

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Roasted Peach Muffins with Cinnamon Streusel

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

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Lauren Keating

Ingredients

• 3 large peaches peeled and cut into 2-inch pieces (about 2 cups)
• 3 cups Gold Medal all purpose flour
• ¾ cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 11/3 cups plain Greek yogurt fat free or low fat
• 5 tablespoons butter melted
• 2 eggs
• 1 teaspoon vanilla

For the topping:

• ⅓ cup sugar
• ¼ cup dark brown sugar
• ¼ cup chopped walnuts
• 3 tablespoons Gold Medal all purpose flour
• ¼ teaspoon cinnamon
• 2 tablespoons butter 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.