These peach and lime muffins are the perfect breakfast treat to make with both fresh or frozen peaches that you can enjoy all year long or as an end of summer treat.
My bookclub and I recently read Pretty Little Lies by Leanne Moriarty. My friend who is hosting this month wanted to make something for bookclub that resembled something that was eaten/made in the book.
We both were instantly thinking of the peach, lime, and pistachio muffins that one of the characters were served in a coffee shop. We scoured the internet to see if anyone else had made such a muffin after reading this book and came up with no results. So I took it upon myself to mash together a few different recipes I found online, to make these muffins and they were a hit!
Peach and Lime Muffins with Pistachio Crumble:
The hard part was figuring out how to combine these three flavors into one muffin that wouldn't be weird. I initially found a peach muffin that had a normal crumble topping. I then decided that it wouldn't be too hard to chop up some pistachios and add them to the crumble topping.
I then found another peach recipe that had a lemon drizzle frosting on top, and figured it would be an easy switch to change the lemon juice to lime juice. The end result was a peach muffin with a pistachio crumble and a lime iced drizzle on top. So many fun flavors playing together at once, and all contributing to one great muffin.
Pistachio Crumble Topping:
For the pistachio crumble topping I simply stirred together 1/3 cup brown sugar, 1 tablespoon white sugar, 1/2 teaspoon cinnamon, 1/4 cup melted butter, 2/3 cup flour, and 1/2 cup finely chopped pistachios. I mixed this together with a fork until everything was well combined, and resembled coarse crumbles. Don't over mix because you don't want it to turn into a paste.
Frozen vs Fresh Peaches:
You can use either fresh or frozen peaches for this recipe, and the muffins turn out great either way. I personally used frozen peaches when making these, which I would recommend baking for 2 mins longer if you go this route, but you will get the same result with whichever option you choose.
The Lime Icing Drizzle:
For the lime icing drizzle you're going to mix together 1 cup of powdered sugar with 1 1/2 tablespoons of lime juice. I used bottled juice, but choose your own adventure on that one. If the icing is too thick, thin it out with a little bit of milk, 1 tsp at a time, until you get the desired consistency.
The Best Muffin Tin:
I personally think that silicone muffin tins are trash. I said it, and I'll say it again. Trash. The muffins don't bake consistently well in them, I feel like they frequently give muffins a weird texture, and they're just not great in my opinion. I prefer baking with a dark non-stick muffin pan that I always either spray with cooking spray or use muffin liners with. I think that a metal muffin tin provides the most consistent results time and again.
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