Recipe review: Sally’s Baking Addiction’s Peach Streusel Muffins

Peach Streusel Muffins

Peaches… I have a love-hate relationship with peaches. When they’re tender and sweet, I think they’re amazing. But, when they’re too tart, I end up regretting having bought them.

And somehow, I always end up liking peaches once they’ve been baked into something. Maybe the baking transforms them somehow, or maybe they’re just affected by the other ingredients. Either way, I tend to be quite happy with the results.

That rang true for the most recent peach recipe I tried out–Sally’s Baking Addiction’s Peach Streusel Muffins.

Butter and sugars

Overall, this is a great recipe. The batter came together fairly easily, though I did have a bit of trouble using my whisk to mix the wet ingredients into the dry ingredients, as the recipe recommended. The batter kept collecting in the middle of the whisk, and I had a bit of trouble getting it out. It’s possible that could be fixed with a different type of whisk, though.

Speaking of mixing the wet and dry ingredients, I just want to note that it took a little longer than I expected for them to combine into a uniform texture and smoothness. This wasn’t really a problem–I wasn’t working to a deadline or anything–but it may be something to keep in mind.

The recipe also offers a couple of choices during the batter-making process. You can use fresh peaches or frozen, and whatever type of yogurt you prefer. I went with frozen peaches (I had half a bag on hand) and plain Greek yogurt. Both worked wonderfully for me.

I didn’t, however, make the glaze. I think it’s something that I’d try out the next time I make them, but I just wasn’t feeling it that particular day.

Frozen peaches

Despite a couple of hiccups during the batter-making process, it didn’t take me long to figure out that these muffins were definitely a good idea. Once they started to bake, the scent emanating from my oven was incredible. I kept going back and peeking at them through the oven window, hoping that they’d be finished soon so I could dig in.

They tasted just as good as they smelled–maybe better. The sweetness of the peaches contrasted wonderfully with the creaminess of milk and yogurt, and the bite of the cinnamon took everything up an extra notch.

Honestly, the only other almost-complaint that I have is that they didn’t last quite as long as I was hoping they would. They started to go bad after about three or four days in an airtight container, and I would have preferred to have them for a little longer.

Raw muffins

To sum it up…

  • Time to prepare and cook/bake: About an hour
  • Difficulty: Fairly easy
  • How it tasted: Great–creamy and sweet
  • Would I make it again: Yes, but only if they’ll get eaten within a day or two

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