Peach-y Keen Muffins

By • June 20, 2013 0 Comments

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Author Notes: Adapted from Kim Laidlaw's recipe for Super Banana Bread (from Williams-Sonoma Home-baked Comfort), this recipe rings all the right bells: quick, easy, yummy. I subbed fresh peaches for the banana and added a kiss of ginger and a crunchy sprinkle of raw sugar for some textural interest. I couldn't be happier with how they turned out. These deliciously peachy muffins take the best an early summer stone fruit has to offer and packages it in a neat, individually-wrapped little treat. Kind of like a peach - but less drippy.

I haven't tried this with canned peaches but I imagine they would work almost as well.

Laidlaw's recipe originally makes two 9x5 loaves, if a quick bread is more your style. The recipe would remain the same but divide the batter into two loaf pans. Bake your "peachy bread" at 350 for about 35 minutes or until a tester comes out clean. Vanilla ice cream would not be amiss.
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Makes 23-24 muffins

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 2 tablespoons turbinado sugar, set aside

Wet Ingredients

  • 1 1/2 cups peach puree (from about three medium peaches)
  • 2 large eggs
  • 1 cup brown sugar, lightly packed
  • 1/2 cup plain yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  1. Preheat the oven to 350, with two racks inserted to accommodate two muffin tins (or, if you have only one tin, bake in batches).
  2. Prepare muffin tins with paper liners.
  3. Sift together all the dry ingredients (EXCEPT the turbinado sugar) into a medium bowl and set aside.
  4. In a large bowl, add all the wet ingredients and whisk together until fully combined.
  5. Add the dry ingredients to the wet ingredients, and, using a spatula or large spoon, stir to combine. Do not overmix - stir and fold until no flour is visible.
  6. Divide the batter into your muffin cups, filling each about 3/4 of the way. I got 23 muffins from one bowl of batter, but I could have stretched it to 24 had I not been so generous in the beginning. Along the same lines, for a puffier muffin you could fill the cups even more, but you'd likely get about 18-20 muffins and I would recommend spraying the pan to ensure the tops don't stick.
  7. Top each muffin with a pinch of the turbinado sugar.
  8. Bake for 22-25 mins, or until a toothpick inserted comes out clean. If you've made larger muffins they may take a few more minutes. Cool in the pans for 5-10 minutes, then remove to a rack to cool completely. If you get impatient, they are delicious warm, but will not release cleanly from their liners.

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