August 11th, 2010
This was another recipe request in the quest to find ways to use fresh peaches. They were for a woman who just had a baby, so how could I resist!?
They were also supposed to be “not too sweet.” Remember, they are muffins, not cupcakes!!
These were fast and easy to make, and both of my kids gobbled one down fresh from the oven (rare). This is great if you are looking for a weekday breakfast for your kids (or yourself!) that also doubles as a great afternoon snack.
They are very tender, packed with fresh peaches and they have a lovely crackled cinnamon sugar top that is reminiscent of a snickerdoodle. Yum!
Peach Muffins, makes 18
2 ¾ cups AP flour
1 tsp baking soda
½ tsp salt
1 cup packed brown sugar
1 cup soft butter
1 cup whole milk
1 tsp vanilla
3 large peaches
Cinnamon Sugar Topping
¼ cup sugar
¾ tsp cinnamon
mix together to combine
Preheat the oven to 350 degrees.
Peel the peaches.
Slice them into thin wedges, and set aside.
In the bowl of a standing mixer, cream together the butter and the sugar until light and fluffy.
In a separate bowl mix together the milk, one lightly beaten egg and the vanilla.
Add the wet ingredients to the butter and mix on low.
In another bowl, combine the dry ingredients and mix to combine.
Add the dry ingredients to the batter.
Mix until you have a thick batter.
Add the peach wedges to the mixing bowl, and mix the peaches in by hand, breaking them up as you combine everything.
Spoon the batter into the paper liners, filling each cup to the top.
Sprinkle the top generously with cinnamon sugar.
Bake the muffins for 23 minutes (that’s how long mine took), or until just golden and crackled on the top, and a toothpick inserted into the middle came out clean.