Papa Don’t Peach

This Father’s Day, we’ll be celebrating my dad with these peachy, nutty, caramel-y muffins- which, by the way, he calls out of this world. They are moist (sorry, there’s not a better word!) and delicious and perfect with a spot of tea or coffee.

I know holidays like these can be rough (Mother’s Day is for me) and I’m sorry if it brings up any negative feelings. I just hope that you can share these muffins with someone you love ( that includes you!) and enjoy some quality time together.

INGREDIENTS:

 Muffins

• 219 g (1 3/4 C) all-purpose flour

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 3/4 tsp. kosher salt (I use Diamond Crystal, use half if you use Morton or table salt or using salted butter)

• 75 g (6 T) granulated sugar (vegan-friendly)

• 75 g (6 T) light brown sugar (vegan-friendly)

• 2 T neutral oil (I use grapeseed)

• 1/4 C water (room temp)

• 57g (1/4 C) vegan butter (room temp- I use Miyoko’s unsalted)

• 2/3 C plant milk (room temp- I like oat )

• 1 T white vinegar

• 2 tsp. vanilla extract

• 170 g (1 C, about 2 medium) peaches

• 1/2 C pecans (roasted, chopped)

Streusel topping

• 63 g (1/2 C) all-purpose flour

• 2 T granulated sugar

• 2 T light brown sugar

• 3/4 tsp. baking powder

• 1/2 tsp. cinnamon (I prefer Ceylon)

• 80 g (4 T) vegan butter (cold, cubed)

• 1/4 tsp. kosher salt

Salted Bourbon Caramel

• 200 g ( 1 C ) caster/ superfine or granulated sugar (organic, vegan-friendly)

• 1/4 C water

• 3/4 C heavy whipping cream, vegan ( I use Silk )

• 38 g (3 T) vegan butter (unsalted preferred)

• 1/4 tsp baking soda

• 3 T Bourbon Whiskey

• 1 tsp. pure vanilla extract

• 1/2- 1 tsp. salt (may want to use a bit less if using salted butter)

You will need:

• Muffin tin(s)

• Muffin cups/liners (optional, but must spray tins if you don’t)

• Hand or stand mixer

• Medium size bowl (streusel topping)

• Small bowl (for water and oil)

• Liquid measuring cup or small bowl (for milk)

• Cooling rack

• Baking sheet (small, for roasting nuts)

• Spatula/whisk

  
  Yields 12 muffins

Prep :

• Roast nuts in the oven set to 350° for 8-10 minutes or until they are slightly browned and smell nutty. Once cooled, chop into small-ish pieces ( I just use a knife).

• Bring butter (for muffins) to room temp.

• Bring milk to room temp (can zap in the microwave for 15-30 seconds) and add vinegar to make vegan buttermilk-let sit at least 10 minutes

• Make caramel ( see recipe here)

• Spray tops of muffin tins with neutral spray oil ( I use grapeseed) and line with muffin cups if using.

DIRECTIONS:

Preheat oven to 425°

Streusel Topping:

1. In your medium-size bowl, add all of your dry streusel topping ingredients (flour, cinnamon, sugars, baking powder, and salt). Mix until well combined.

2. Cube the cold butter, then add to the dry mix. Use your clean hands or the back of a fork to press the butter into the mix until a crumbly mixture forms- set aside (can keep in refrigerator until ready to use if it’s a really hot day).

   Muffin Mix:

3. In a large bowl or the bowl of your stand mixer, sift flour and add in both granulated and brown sugars (can sift sugar too if superfine).

4. Mix flour and sugars at a low speed until well combined.

5. Cube butter and add into the bowl- mix again on low until butter coats the flour and sugar mixture ( flour will begin to look a bit grainy and sandy).

6. Add the oil and water in a separate small bowl (this is your egg replacement) and whisk together until well combined- pour into mixture and continue to mix for 10 -20 seconds ( dough will start to clump and that’s ok).

7. Add the vanilla, salt, and both baking powder and soda to your prepared vegan buttermilk- I like to add these to the milk because it makes it easier to get them evenly distributed throughout the mix, and adding the raising agents to the vinegary milk also helps with the rise.

8. Slowly add the milk mixture to the flour mixture and mix until there are no dry visible dry spots (about 30 seconds). Take your spatula or spoon and scrape down the sides and bottom of the bowl to make sure there are no dry spots or clumps of ingredients not fully incorporated.

9. Mix again on low for another 20 seconds.

10. Reserve some of the peaches and pecans, then add the rest to the batter. Fold in chopped pieces gently until evenly distributed- don’t over mix.

11. Add batter to the muffin tins and add reserved peaches on top, then sprinkle as much or as little of the streusel topping as you like.

12. Place muffin tin(s) on the middle rack in the oven and bake for 5- 7 minutes at 425°. Then, reduce heat to 350° (don’t open the oven door) and continue to bake for 15-20 minutes or until a toothpick or fork comes out clean. * Cooking the muffins at a higher temp for a few minutes helps them to dome and have a crustier muffin top *

13. When muffins are done, let them cool in the tin for 10 minutes.  Then, remove the muffins from the tin and finish cooling for 20-30 minutes on a wire baking rack that sits on top of a baking sheet (to catch caramel drips).

14. You should already have your caramel sauce done, but if not, go ahead and make it now (see recipe above). Just make sure that the muffins (and caramel) are completely cooled before drizzling over the tops.

15. Add remaining pecan pieces and drizzle the tops with caramel.

16. Enjoy!

I love these muffins with some strong black coffee. Eating them along with some vanilla icing would also be delicious. Either way, I hope you give this recipe a try. If you do, let me know how it turned out!

Thanks for spending some time,

xxx Debbie xxx