Peach Cobbler Muffin

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I have been staring at a counter full of peaches this week and trying to come up with uses for them before they start to attract fruit flies or get mushy.  We have enjoyed fresh peaches in our oatmeal, grilled peaches in our salad, peach sorbet, and we just ate some.  Plain and simple.  I set to work the other morning to freeze quite a few, using this method.  Besides enjoying the taste of a peach smoothie somewhere in the midst of late October or November, I have found several other reasons to freeze the peaches.  There are some great beverage recipes that use frozen peaches that I hope to enjoy in the next few weeks in addition to breakfast smoothies.

Knowing Little Miss Mixture has a sweet tooth, I offered to let her assist with baking a peach pie or cobbler, but she wasted muffins instead.  I really liked this idea as we are nearing the end of summer, which means earlier mornings and the need to have a quick breakfast before school.  Muffins, like pancakes and waffles freeze well and are a pleasant surprise on random mornings as we head out the door.

Yesterday afternoon we made blueberry muffins, using this recipe that I found a few months ago.  It is amazing the flavor that fresh blueberries provide.

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Next up was to make a batch of peach muffins.  I recall making a peach muffin several years ago that had a streusel type topping, but I could not find the recipe, so I took the basic blueberry recipe concept and made some changes.  I love cinnamon especially when it is paired with peaches.

 

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I used brown sugar rather than white sugar and added cinnamon and nutmeg.  The muffin batter was thinner than the blueberry batter as it was hard to avoid peach juice getting into it, but the muffins cooked up nicely and once cool they were perfect.  In fact if you closed your eyes you may not know if you were eating a muffin or some cobbler.

Peach Cobbler Muffins       Printable Recipe

Ingredients

  • 5 Tbsp unsalted butter, softened
  • 1/2 cup plus 2 Tbsp. Brown Sugar
  • 1 Large egg
  • 3/4 Cup sour cream or plain yogurt
  • 11/2 teaspoon cinnamon, divided
  • ¼ tsp. Nutmeg
  • 1 1/2 Cups all – purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup peaches chopped, fresh or frozen (if frozen, don’t bother defrosting)

Directions

  1. Preheat oven to 375°F. Line a muffin tin with 10 liners or spray each cup with a nonstick spray.
  2. Beat butter and sugar with an electric mixer until light and fluffy.  Add egg and beat well, then sour cream. Add flour, baking powder, baking soda and salt to the wet ingredients. Mix until combined.
  3. In a small bowl mix chopped peaches with 2 Tbsp. brown sugar and ½ tsp cinnamon. Coat the peaches well and allow to sit for a minute for excess juice to drain.
  4. Gently fold in your peaches, trying not to allow all the drained juice to get into the batter. Spoon or scoop the dough into the muffin tin.  Filling each muffin cup about 3/4 full.  Don’t forget to fill the empty muffin cups about 1/2 full of water so your pan does not burn.
  5. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack and serve.  Be sure to enjoy at least a bite when they are warm as that is when they are definitely at their best.
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Back to Basics – A Blueberry Muffin

IMG_2935IMG_2936I think we go through food phases sort of like a person changes moods, or the seasons change.

I have not made muffins in awhile. And I think the reason is because I struggle with a love for muffins and knowing they are not the healthiest option for breakfast.  Also muffins seem to be best the day they are made and too often we are left with too many muffins that are not exactly the flavor we prefer.

I have dabbled with whole wheat muffins, gluten free muffins, and low fat and low sugar muffins, but only a few have hit the right balance of flavor and texture.

I recently got some local blueberries which I enjoy.  However blueberries have mixed reviews in our house.  We traveled to Maine for the last few summers and after being introduced to Maine wild blueberries, Little Miss Mixture became a little bit of a blueberry snob.  Until this week she had avoided blueberries unless they were Maine wild blueberries.  For those who are unfamilar wild blueberries are much smaller and have a sweeter flavor.  When I bought the local ones Little Miss Mixture indicated she did not want them, but when I presented the German Pancake Sunday morning she ate them.

With just over a week of school left, Little Miss has decided she is bored with some of the lunch and snack items, so I mentioned I could make muffins.  She answered YES and requested blueberry.

Funny thing blueberry muffins are probably the most popular muffins, but something I have never made from scratch.  I scoured recipes looking for one that was a nice balance of sweet and healthy.  I knew I was going to stay away from whole wheat with my first attempt, but what caught my eye was a recipe that was already halved.  Perfect if they are not to our fancy less ingredients have been used and less wasted.  Also one of my favorite quick breads incorporates sour cream, so I liked the idea of a muffin recipe that did the same.

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Blueberry Muffin

5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
3/4 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 liners or spray each cup with a nonstick spray.

Beat butter and sugar with an electric mixer until light and fluffy.  Add egg and beat well, then sour cream. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and add cinnamon, and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick.  Spoon or scoop the dough into the muffin tin.  Filling each muffin cup about 3/4 full.  Don’t forget to fill the empty muffin cups about 1/2 full of water so your pan does not burn.

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Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack and serve.  They are best when still slightly warm.

* recipe was adapted from one that appeared on Smitten Kitchen and originally comes from Cooks Illustrated.  I like cinnamon so I chose to omit the lemon zest and add cinnamon.  I also added a pinch of nutmeg but to some that may be overpowering.

Blueberry Muffin Printer Version