Since I bought so many peaches yesterday at the farm stand, I decided the chop up the ones that were really bruised and make some peach muffins for breakfast this morning. This recipe is very good and is more of a cake-like muffin. It would be really nice to sub peach nectar for the milk but I can’t find peach nectar around here. Sorry for the picture ~ it’s not that great but you get the idea (I’d blame the camera but it’s more likely the photographer 😉 )
Peachy Keen Muffins
1/4 cup butter, softened
1/2 cup sugar
2 1/3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla
1 1/2 cups chopped fresh peaches
1/4 cup sugar
3 tbsps flour
1/2 tsp cinnamon
2 1/2 tbsps cold butter
Beat the 1/4 cup butter with a mixer until creamy. Add the 1/2 cup sugar beating until light and fluffy. Add the egg and beat until blended.
In a small bowl, combine the 2 1/3 cups flour, baking powder and salt. Add this mixture to the butter mixture alternately with the milk, mixing well after each addition. Stir in the vanilla and fold in the chopped peaches.
Spoon the batter into a paper-lined muffin pan (or you can just grease the muffin pan without using the liners) filling the cups just about to the top.
Streusel: Combine the 1/4 cup sugar, 3 tbsps flour and cinnamon and cut in the 2 1/2 tbsps butter with a fork (I use my fingers) until the mixture is crumbly. Sprinkle over the tops of the muffins.
Bake at 375º for 20 minutes ~ I found I had to bake mine for about 25 minutes ~ until they are golden.
Remove from pans and cool on a wire rack.
Makes 12 muffins