Oh
how I love peach season! Not only do we love to just
eat fresh juicy peaches, but oh the yummy things you
can make with them.
With
school back in session, some of our favorite traditions will return. One of my favorite traditions is, Muffin
Monday. Each week the kids take turns picking their favorite muffin. With only three kids, that leaves me one week that I can try new recipes that I have found over the month. I have tried to find a
good peach muffin recipe, but failed every time. But, persistence
pays off, because this recipe is a gem. The
muffin is moist with just the right amount of peaches and
the crumble topping makes the muffin over the top.
Give these a try, you won't be disappointed! Look for more peach recipes as the season has just begun!
Fresh Peach Muffins
adapted from www.http://www.foodista.com
1 cup of fresh peaches – chopped plus 1 tablespoon of flour
2 cups flour
½ cup of sugar
1 ½ tsp. baking powder
½ tsp baking soda
¼ tsp. salt
1 cup sour cream
¼ cup milk
1/3 cup buttermilk
1 tsp vanilla
½ tsp almond extract
1 egg
Zest of ½ a lemon
2 tbs. melted butter
3 tablespoons brown sugar
Preheat Oven 325 degrees:
In a large bowl sift the flour, baking powder, baking soda
and salt.
Heat the milk together with the butter, just enough so the
butter melts.
In a smaller bowl whisk together the sour cream, melted
butter, milk, buttermilk, vanilla and almond extract. Add the egg and whisk
until combined.
In a small bowl place the peaches and 1 tablespoon of flour
and toss.
Add the sour cream mixture to the flour mixture and stir
until combined. Gently fold in the peaches.
Butter cupcake tins. Spoon the batter into the cupcake tins
and top with the brown sugar.
Bake 15-20 minutes or until the toothpick test comes out
clean.
Makes 12 muffins.
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