Mother’s Day Muffins!
~ Tender muffins bursting with peaches and topped with a delicious pecan praline streusel. Easy and incredibly good, plus full of healthy whole grains, fruit and protein! The perfect make-ahead – they freeze beautifully! ~
This Recipe Is: • Freezable • Make Ahead • Vegetarian •
To me, Mother’s Day is about two things … a time to celebrate my children (to truly be thankful to be their mother) and a time to celebrate my mom.
Yes, I get beautifully handmade cards and super thoughtful gifts (pretty sure my hubby helps with these!). Sometimes there’s a Mother’s Tea at school, or a lovingly planted flower (that I try my darndest not to kill … can’t say I’ve been very successful there).
Of course I cherish all of these things. But when I think about it, I just really want a wonderful day with my family.
Brunch? Yes … brunch would be lovely. Brunch on Mother’s Day, with my children all dolled up. I can just imagine it … we would enjoy a delicious meal and everyone would use nice manners. We wouldn’t even have to go out. Brunch at home would be nice, too. Yes. That is what I want for Mother’s Day!
So ladies, here’s a recipe to share with your husband. He and your kiddos can work together to make this masterpiece of a peach muffin – it’s a fabulous side to the omelets and fresh-squeezed orange juice they will also make. … No? That doesn’t happen at your house?
Well, never fear. These are really simple – you won’t mind making them yourself!
I’m very excited to share my mom’s Praline Peach Muffin recipe, and a little piece of my heart, with you.
I’m not gonna lie. Since my mom passed away, Mother’s Day has been tough. Really tough.
I miss her every single day, but I know a way to honor her is to share something that she loved. And my mom loved to be in the kitchen.
My mom and her dear friend, Ruth, called themselves the Cookie Angels. Every year, the day after Thanksgiving they got together to make Christmas cookies. Dozens and dozens and dozens of different cookies. Amazing cookies. Not your average cutouts.
And every year, they would put together a cookbook with favorite recipes to share with friends. One year it was cookie recipes, another year breakfasts, another year snacks. All together, there are at least 10 different little cookbooks.
At the time, I don’t think my mom knew what she was doing for me. Because what I have now is a collection of some of my mom’s best-loved recipes. All neatly typed up and all in one place. A true gift.
I’m very protective of these recipes – and definitely not ready to share all of them. But this one just seemed perfect for today. Of course, we gave the original recipe a few THK upgrades (cutting some fat, adding in some whole wheat flour …), and they are just as delicious! The sweet, juicy bursts of peach, the crunchy pecans and the topping that tastes like a southern praline candy … oh, yum! It’s the perfect thing to share with your family on Mother’s Day!
And on a day when mothers everywhere are celebrating and being celebrated, I’ll be doing the same.
Begin by mixing the flours, baking powder, cinnamon and salt in a large bowl. Then add the brown sugar, milk, egg, applesauce, canola and vanilla.
Yes, yes … as we’ve mentioned before, you really can use applesauce in place of all the canola, so you’re using 5 tablespoons of applesauce and no canola at all. We did try that variation (as well as many others!), and it’s still really good. We just think one teensy tablespoon of canola improves the texture – but hey, it’s your kitchen – you make the call!
Stir the wet and dry ingredients until just combined. Be careful not to over-mix at this point, or your muffins may become tough (and tough muffins are not happy muffins!).
Next … the peaches! Drain the canned peaches really well. If you incorporate too much of the juice into the batter, these muffins may turn out a bit wet or may need a longer bake time.
Oh – and I know what you’re thinking. Canned peaches? Yes, canned. I, too, wondered why my mom used them in this recipe. I thought surely frozen would be better. Well, we made four batches with frozen peaches, and they were … good. Really pretty good, actually. But something was just not quite perfect. Then we gave in and tested the canned peaches, and the muffins were so much better! Trust us here, friends. And never mess with Mom’s recipes. Mom really does know best!
Gently fold the peaches and nuts into the batter, stirring only just enough to combine.
Next, fill 12 muffin cups about ¾ of the way full.
Then, it’s time to create the praline topping. (Warning: This is so, so good that if you spill some, you will seriously want to lick the counter. Do it fast while no one’s looking … we won’t think less of you.) Mix the butter, pecans and brown sugar together until it resembles wet sand, and sprinkle a heaping teaspoon on each muffin.
Pop them in the oven and then take a little Mother’s Day break! (If you can figure out how to work in an 18-minute spa treatment, this is your chance!)
Quick Tip: Give yourself a Mother’s Day gift and make breakfast and snack time easy for the whole week. Make a double (or even a triple!) batch of these and then just freeze the extras for grab-and-go convenience all week long!
These muffins are delish – and honestly, it’s your day. Have two. Or three. Or … Well, you get the idea!
And hey, while you’re in a baking mood, here are a few more of our healthier muffin recipes you might wanna try:
- Healthy Double Chocolate Muffins with Fresh Strawberries
- Pumpkin-Chocolate Chip Muffins with Caramel Swirl
- Cherry-Chocolate Zucchini Muffins
- Blueberry-White Chocolate Muffins
- Healthy Apple Cobbler Muffins
Happy Mother’s Day, friends! Hugs!
- 3/4 cup unbleached white flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup nonfat milk
- 1 egg, lightly beaten
- 1/4 cup unsweetend applesauce
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 1 (15-ounce) can sliced peaches in 100% juice
- 1/3 cup coarsely chopped pecans
- 1/4 cup finely chopped pecans
- 3 tablespoons packed brown sugar
- 1 tablespoon butter
- Preheat oven to 375° F. Line muffin pans with 12 foil liners.
- ln a large bowl, combine both flours, baking powder, cinnamon and salt. Stir well with a whisk until evenly combined.
- Add 1/2 cup brown sugar, milk, egg, applesauce, canola oil and vanilla to the dry ingredients. Stir until just combined – do not over-stir or your muffins may become tough.
- Drain the peaches very well (so your batter doesn't end up too wet) and dice them (you should have about one cup). Fold in peaches and 1/3 cup pecans and stir very briefly, just to distribute.
- Spoon batter into prepared muffin liners, filling each about 3/4 full.
- To make the topping, combine 1/4 cup pecans and 3 tablespoons brown sugar in a small bowl. Cut in the butter (the easiest way is with your fingers) until evenly distributed so that the topping is similar to crumbly, wet sand.
- Sprinkle the muffins evenly with streusel topping, using about a heaping teaspoon of streusel for each muffin.
- Bake for 16-18 minutes or until lightly golden brown, and a wooden toothpick inserted in the center comes out clean. Be careful not to over-bake, as these muffins are much better if they aren't dried out.
- Cool in the pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.
These muffins don't stay fresh for as long as many others that we make. If they won't all be eaten within a day or two, we recommend storing them in the refrigerator.
For even longer storage, just keep them in the freezer. To freeze, wrap individually and store in freezer bags. They will thaw in about 45 minutes or can be gently defrosted at 50% power in the microwave in about 20-30 seconds.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 180 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 159mg Carbohydrates: 28g Fiber: 2g Sugar: 15g Protein: 3g