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Fresh Peach Spiced Muffins with Brown Sugar Streusel

We’re talking peaches during Peach Week at Sunshine In My Pocket. I couldn’t leave out these Peach Spiced Muffins with Brown Sugar Streusel…they are delicious for breakfast and lunch, but they also make a fabulous dessert!


I love these muffins because they have cinnamon, allspice, and nutmeg in them (that’s the spiced part), and they are not TOO sweet…and with that brown sugar topping, they have the feel of a breakfast coffee cake. But the BEST part are those fresh bits of peaches inside the muffins! It’s like little gold mines with each peachy bite. Ok, that might be dramatic, but if you like fresh peaches…these muffins will hit the spot!

Start with the dry ingredients in a bowl and whisk them all together.


Then add the wet ingredients, stir it up, and dice the peaches right on top. Slowly and carefully mix those peaches in the batter.


Then divide it up into your muffin tins. I love this recipe because it makes A LOT! Not only will it make up 24 muffins, but also 3 mini loaves of peach bread. Perfect for gifting.


Sprinkle a little brown sugar on your mini bread loaves and your muffins and pop them into the oven.


Your kitchen will smell FANTASTIC…and the baked goods should look like this.


Just look at those juicy peach bites in there! Fabulous. The batter is a bit darker from the brown sugar, allspice, cinnamon and nutmeg. I almost believe these are *good* for you. I’m going to try them with freshly ground soft white wheat flour to attempt a “healthier” muffin and I’ll let you know!

Here’s the recipe!

Fresh Peach Spiced Muffins with Brown Sugar Streusel

Fresh Peach Spiced Muffins with Brown Sugar Streusel


  • 4 1/2 c. all-purpose flour
  • 1 t. salt
  • 4 1/2 t. baking powder
  • 2 c. brown sugar
  • 1/2 t. ground allspice
  • 1/2 t. ground nutmeg
  • 1 t. ground cinnamon
  • 2 eggs
  • 3/4 c. vegetable oil
  • 1 1/4 c. milk
  • 1 t. vanilla
  • 4 peaches, diced (not peeled) or 3 c. of small whole berries or other fruit (diced)


  1. Preheat oven to 400 degrees.
  2. Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.
  3. Stir in eggs, vegetable oil, milk and vanilla.
  4. Gently stir in fruit.
  5. Heap batter into muffin baking cups (fill almost to top of each one).
  6. Sprinkle with brown sugar.
  7. Bake at 400 degrees for 25-30 minutes. Makes 24 muffins and 2 or 3 small loaves of bread. (Bake the bread for 30-32 minutes.)


May your days be filled with sunshine,
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Bruleed Orange French Toast (so worth it!)


We’ve been making good use of our Arizona oranges from our very own orange trees, and since the season is almost over, I’m making the last of them really count! This is one of my favorite breakfast/brunch recipes. It’s full of flavor and so easy.

And I’m so excited because I’m guest posting over at Mom Endeavors…so click on over to get the recipe and full instructions.

Then try this recipe and let me know what you think!

Thank you, Sara, for giving me the opportunity to guest post today. Until next time…Enjoy!

May your days be filled with sunshine,
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Vanilla Blueberry Scones for Nonny


This post is inspired by my grandma, Nonny. She is a fantastic cook and she shared her love for cooking (and baking) with me. She taught me to make orange rolls (from scratch) and sugar cookies. She taught me to love tea time with the girls — complete with dress up clothes and hats and gloves. She always cooked an amazing Sunday dinner with homemade rolls and creamed peas…oh, how I loved those creamed peas. And always, always there were pansies from the garden as the centerpiece!

Right now my grandpa, Poppy is in the hospital. And since I feel so sad and a little helpless, I thought I’d make some scones for Nonny and send her these pictures across the miles! So, Nonny, this post is for you…I wish we were enjoying tea together as we devour these scones.

Vanilla Blueberry Scones

First, gather the ingredients: they are simple and few.


Flour, sugar, baking powder, butter, blueberries, milk, vanilla and an egg. (full recipe at the end of this post)

Mix together the flour, sugar and baking powder. Add the butter and cut it in with a pastry knife (if you don’t have one of those, you can use a knife or a fork). Then add the blueberries and carefully fold into the flour mixture.


In another dish, mix together the milk, egg and vanilla. Add the wet ingredients to the flour and blueberries and mix together until the dough comes together. You may need to add a little extra milk to bring it all together. Dough should be a little sticky.

Turn the dough out onto a parchment lined baking sheet and form it into a circle, about 1/2″ high. Brush a little milk onto the circle of dough, and sprinkle with sugar. Some of the sugar will melt into the milk, keep adding sugar until you can still see it on the top. (I like a lot of sugar…it cooks up a little crispy on top and makes the scone SO delicious!) Cut the circle of dough into 6 wedges. Then separate the wedges a bit before you put it into the oven.


Bake at 400 degrees for 10-12 minutes. Do not overbake! That makes the scones crumbly and dry…and you don’t want that! When they are done, the edges should be just BARELY turning brown. Allow to cool. (But if you can’t resist…go ahead and eat one while they are still warm! That’s one of life’s best!) Make sure they are completely cool before you package them up in adorable little bags for gifting.


**Recipe here

Vanilla Blueberry Scones


  • 1/3 c. butter
  • 1 1/4 c. flour
  • 3 T. Sugar
  • 1 1/2 t. baking powder
  • 1/4 t. salt
  • 1 t. vanilla
  • 1 egg
  • 4-5 T. milk
  • 1 c. blueberries (fresh is best)


  1. Heat oven to 400 degrees.
  2. Mix together flour, sugar, baking powder and salt. Add blueberries and carefully fold them in.
  3. In another bowl, mix together the egg, 4 T. milk and vanilla. Add the wet ingredients to the dry ingredients and combine together. (Be careful not to squish the blueberries or your dough will turn purple!) You may need to add an additional tablespoon of milk to get the ingredients to combine well.
  4. Turn the dough onto a baking sheet lined with parchment paper. Form the dough into a circle about 1/2 inch thick.
  5. Brush a little milk on the top of the dough, and sprinkle with sugar. Cut into 6 wedges and separate them.
  6. Bake at 400 degrees for 10-12 minutes or just until barely brown around the edges.

I love to eat these with butter and cinnamon/sugar or even whipped cream (my favorite)! But they are delicious even just plain…the blueberries add just a little sweetness and the sugar on top makes a fantastic coating when you cook it.

{This one’s for you, Nonny, complete with purple pansies! I love you}


Oh. My. Doesn’t that look yummy?!

You might decide to enjoy these scones for Mother’s Day, coming up May 12, 2013. But believe me, you really don’t need a special occasion for these beauties. When you make them, won’t you invite me to tea?

May your days be filled with sunshine,
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