May 20, 2013

Peach Muffins

It's finally starting to get hot here, and that makes me want to take advantage of all the delicious summer produce. One of my favorites is peaches; they are so colorful and fresh and sweet, and I love to pair them with almonds. Muffins are a great way to use both peaches and almonds, and the cakey muffins go perfectly with tender peaches and crunchy almonds. The recipe is really easy to make, so make a few batches and freeze what you don't eat. All you have to do is make the streusel, mix the dry ingredients, mix the wet ingredients, and combine everything. If you find that the peaches sink to the bottom, just toss them in a spoonful of flour or cornstarch. I love muffins because they are ready quickly and it's like eating cake for breakfast. Adding peaches makes them healthier, and the muffins just seem like the ideal summer treat.

2 1/2 Cups Flour
1/2 tsp Salt
2 1/4 tsp Baking Powder
1 1/4 Cups Light Brown Sugar
3/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice
1 Egg
1/4 Cup Oil
3/4 Cup Buttermilk
1/2 tsp Vanilla
1/4 tsp Almond Extract
1 1/2 Cups Diced Peaches
3 T Butter, Chilled
1/3 Cup Sliced Almonds

Combine 1/4 cup flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon. Cut in the butter, then fold in the almonds. Chill.

Heat oven to 400F and line a muffin tin with paper cups.

Combine the remaining flour, salt, baking powder, remaining brown sugar, remaining cinnamon, nutmeg, and allspice. Combine the egg, oil, buttermilk, vanilla, and almond extract, then fold into the flour mixture. Add the peaches.

Scoop the dough into the cups and sprinkle with streusel. Bake for 15 minutes or until cooked through.

Makes 12
Recipe Adapted from Two Peas & Their Pod

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