Tuesday, July 10, 2012

Summertime Recipes: Part 2

My husband, bless him, gets up at 5am for work. Call me a late sleeper or a lousy wife but my body will hate me for the rest of the day if I wake up before 6am. So needless to say I am not up at 4:30 cooking up some breakfast for my man. Because of this, his breakfast typical consists of some type of variety of Pop-Tart. Definitely not anywhere near a contender for the most nutritious, filling, or energy packed breakfast. These past couple of weeks I have started to make some giant muffins the night before. They are quick, easy, and absolutely delicious (plus this recipe will save you money and a trip to the bakery). The best part of this recipe is its versatility, you could use it for all different muffins such a blueberry, banana nut, strawberry, the possibilities are endless.

Peach Crumb Muffins


Big Muffin Tin
2 1/4 cups all-purpose flour
1 cup sugar
3/4 tsp salt
3 tsp baking powder
1/2 cup oil
2 eggs
1/2 cup milk
1 - 1 1/2 cups diced up fresh peaches (or your fave add in)

1/2 cup white or brown sugar (your preference)
1/3 cup all-purpose flour
1/4 cup butter, softened and cubed
1 1/2 tsp cinnamon


  1. Preheat oven to 400 degrees
  2. Line muffin tin with muffin liners (or just thoroughly grease muffin cups)
  3. Combine flour, sugar, salt and baking powder.
  4. Add oil, egg, and milk into dry ingredients mixture, and mix well.
  5. Fold in peaches
  6. Fill muffin tins up to the top (this will create nice giant bakery style muffins)
  7. Make Crumb Topping: Mix together white/brown sugar, flour, cinnamon, and butter until stars to resemble a nice crumb topping.
  8. Sprinkle crumb topping over muffins
  9. Bake for 22-24 minutes in the oven or until done (mine took 23 mins, check if they are done by inserting a toothpick into the center)
  10. Enjoy this bakery worthy breakfast you just created!
<3 Kris
Fabric Nerds

No comments:

Post a Comment