I like baking with what’s in season, and what is in season now are peaches! Especially here in the Midwest. If you are near a farm stand or a farmer’s market, get your hands on some peaches. They make the ones at the grocery chains taste like potatoes. It’s a crime. These peach muffins were a big hit one morning on our vacation in Michigan. We were a little overzealous at the farm stand and bought a ton of peaches. We were just so excited. So I woke up early one morning and whipped these babies up, and my little family woke up by the smell of something yummy baking in the oven and a wonderful, sunny sky over the lake. Is there any better way to start a summer day? I think not. Not summer? Need to use frozen? Sure! Honestly it won’t be as good…because using ripe off-the-tree peaches is like tasting heaven. You will need to drain the frozen peaches a little as they defrost though some juice is very good and you may need to add some sugar for sweetness. So be sure to taste one of them and adjust before finishing the batter. Also, you can top these with a streusel topping if you wish. I included that below, but you can see I did not in the picture. We had gone to “The Hayloft” the night before for ice cream (Hayloft in Michigan, ice cream concoctions the size of your head…Seriously. Amazing. I wrote Man v.s. Food about it.) So I felt we could go easy on the sugar the morning I made them.
Peach Sour Cream Muffins
Ingredients:
1 cup regular flour
1 cup whole wheat pastry flour
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1/3 cup milk
1 egg
1 tsp. Vanilla
3 peaches, finely chopped, juices retained
Optional Streusel Topping
1/4 cup flour
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter
Combine dry ingredients in bowl with a fork. Cut up the butter in rough smaller pieces, and add them to the dry ingredients. With the fork tines, push the butter into the flour until combined and into a coarse, crumbly texture. Sprinkle on top of muffins with a spoon or your fingers.
Directions:
Preheat oven to 350˚. Mix dry ingredients in one bowl with a fork. Set aside. In a large bowl, mix the sour cream, egg, milk and vanilla. Add the wet ingredients to the dry ingredients and mix lightly. Do not overwork…clumpy is OK. Overworking the mix is a mistake many make, and they get tough muffins because the flour gluten has been overworked. So be careful. Add the peaches and mix with a spoon until just combined. Spray muffin tins with nonstick cooking spray. Pour batter into each cup about 2/3rds full. If using streusel, sprinkle the tops with the crumble mixture. Bake until golden on top. Let sit in the pan for ten minutes, then invert them onto a cooling rack to cool more. Serve warm or at room temp.
TIP: If you are like me, you have extra batter for two to three straggler muffins after baking the first batch. It is a good idea to use the remainder of the filling in the center cups, moving outward. With the empty cups, fill them with a 1/2 inch of water. It helps to keep the pan from warping and allows for even, moist cooking for the few muffins in the pan.
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