The weather is beginning to change, and more and more apple varieties are beginning to fill the store...but before we switch over to all the fall flavors, how about enjoying that last bit of summer in the most delicious way possible?
Karli's muffins are the perfect combination of two of our orchards summer staples: peaches and blueberries. A beautiful dessert sure to impress, and a special treat for those back-to-school lunches.
INGREDIENTS:
FOR CAKE
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 stick (113g) melted butter, cooled
- 1/2 cup milk
- 2 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 lemon, juiced
- 1 cup Susquehanna peaches, diced
- 1 cup Susquehanna blueberries
FOR TOPPING
- 1/2 stick (56g) melted butter, cooled
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- dash of cinnamon
DIRECTIONS
1. Preheat oven to 400F and line muffin tins, set aside.
2. Combine all topping ingredients and mix until a crumbled batter forms, set aside.
3. Combine flour, baking powder, salt and lemon in a bowl, set aside.
4. Combine butter, eggs, milk, sugar and brown sugar in a separate bowl. Whisk until combined but do not overstir. Gradually add in the dry ingredients until a wet batter forms.
5. Fold in blueberries and diced peaches, careful to not over-stir.
6. Fill muffin tins (standard 12) about 3/4 of the way with prepared batter. Evenly top with prepared crumble topping.
7. Bake for about 18-22 minutes, until golden on top and a fork comes out clean. Enjoy!
We hope you love this recipe as much as we do here! It's a quick make with delicious flavor.
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