Peach Coffeecake Muffins

I have some peaches in my freezer from 2009. I think. I froze a ton of them after going u-picking and just haven't gotten around to using all of them. Then I froze some more last summer. I just couldn't help myself.

So last week I made some of these:

They are a variation on this recipe that I posted last June. I can't decide if I like it better with peach or with rhubarb! I thought I'd post this peach-muffin version, even though it's February, for those of you who have some ancient frozen peaches that you'd like to get out of your freezer. I still have one more large container of the old ones, in addition to the newer ones...so I might be making it again soon. :)

Peach Coffeecake Muffins
(Adapted from King Arthur Whole Grain Baking)

Soaking step:
2 cups white whole wheat flour
1 c. buttermilk, sour milk, yogurt, or kefir

The next day:
1/2 cup unbleached all purpose flour
1 t. baking soda
1 t. unrefined sea salt
1/2 c. butter, softened
2/3 c. sucanat (an unrefined cane sugar)
1 large egg
1 1/2 t. vanilla
2 c. chopped, peeled peaches (thawed and drained if frozen)

2 T. butter, softened
1/3 c. sucanat
1 T. unbleached all-purpose flour
1 T. cinnamon

To soak, combine the whole wheat flour with cultured dairy and stir until evenly moistened. Cover with a damp towel and a plate and put in a warm place for 7-24 hours.

When you are ready to bake the muffins, preheat the oven to 350 and grease two muffin tins or line with paper liners. (Or make two 8 or 9 inch round coffeecakes.)

In the bowl of a stand mixer (or a large bowl), cream together the butter and sucanat. It won't be as light and fluffy as you're used to with white/brown sugar.

Add the egg and beat to combine.

Add the soaked dough back and mix until there are no chunks of dough left. Be sure to scrape the sides and bottom of the bowl. Add the buttermilk.
Stir together the all-purpose flour, baking soda, and salt in a small bowl and add, mixing just until combined.

Add the peaches and stir to distribute. Fill the prepared pans, filling muffin cups 3/4 full. 

Prepare your topping: Mix together the softened butter, sucanat, flour, and cinnamon until evenly combined. Sprinkle over the batter. (It's very moist and doesn't "sprinkle" very well. Just drop little globs evenly over the muffins.

Bake for 15-25 minutes, until golden brown and a toothpick comes out clean. Don't be alarmed if the topping sinks into the batter as they bake. There will be bits of cinnamony goodness inside the muffin that way, which is almost better than on top. :)

I made some into a coffeecake, too. Yum!

This is part of Fight Back Friday.


  1. I have got to try this. The recipe is not hard to do and it looks absolutely delicious!

    I am thoroughly enjoying your space. Your enthusiasm is very catchy :-)


  2. Maria, I hope you enjoy the muffins! Thanks for visiting. :)