Peach Cobbler Muffin

Peaches Peaches PeachesDSC_0372

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.


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.




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


  • 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)


  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.




Pan Seared Salmon with Corn & Bacon Saute

IMG_3536I finally got back to the Recipe Must Make List that was inspired by Little Miss Mixture back in May.  Fish is one of those things that I tend to order more out than make at home.  I have always enjoyed certain types of fish, but I just never seem to purchase it a lot.  I know that we really should eat it more, at least one to two times a week.  Maybe that should be a food goal of mine for next year.

Anyway we like salmon and when I find sockeye on sale it is hard to resist.  So a couple of weeks ago I bought some salmon.  We had a nice grilled meal that day and I froze the rest.  This week knowing I wanted to use the salmon, I went straight to the must try list.  There was a perfect dish for a weeknight dinner that Little Miss Mixture had added from the April 2014 Cooking Light.

Seared Salmon with Sweet Corn and Bacon Saute was pictured in the magazine and looked good.  Though as I have mentioned in the blog before sometimes I know what catches Little Miss Mixture’s eye and it this is was bacon.  She loves bacon and eat or at least try anything that has bacon in it.  Thus the night she ordered Bacon wrapped Dates for dinner even though she is not a date fan.  She ate them though and enjoyed them.  This recipe as many do uses only a small amount of bacon to provide added flavor.  I recently started purchasing a pack of nitrate free bacon and wrapping two to three pieces up and freezing them for recipes exactly like this.

As you have probably figured out by now if you have read enough post, I never seem to follow recipes exactly.  I try and on occasion I do especially with certain items.  I had all intention of following this recipe aside from substituting fresh corn for frozen because I just cannot see using frozen produce when it is in season.  I am not a big frozen produce person anyway unless I have bought it fresh and frozen it myself as I do with a lot of fruit for our smoothies.  However, as I set out to create our dinner, I realized I unexpectedly had already used the green onions that I purchased for the seared salmon with sweet corn and bacon dish.

What is a girl to do?

There are really two options.  # 1 Throw on some shoes and get everyone in the car to run get the forgotten item or # 2 improvise.  Well in this case since I had the main ingredients on hand I decided to improvise and it turned out perfectly.

Pan Seared Salmon with Corn & Bacon Sauté


  • 3 center – cut bacon slices, chopped
  • 1 Medium shallot, finely chopped
  • ¼ onion, chopped
  • 2 green onions, thinly sliced, white parts only, divided
  • ¼ – ½ cup dry white wine
  • 1 Tbsp cider vinegar
  • 2 ears fresh corn, cut from cob
  • ½ bell pepper, chopped
  • 1 tsp, plus freshly ground black pepper, divided
  • 1-2 Tbsp olive oil
  • 4 center – cut salmon fillets, skinned (6 – ounce)

Directions for Sauté

1. Cook bacon in a skillet over medium heat 4 minutes or until almost done, stirring occasionally.

2. Add shallot, onion, and 2/3 white parts of green onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits.

3. Stir in vinegar, corn, bell pepper, and 1/2 teaspoon pepper; cook 4 minutes.

4. Make sure you still have some liquid in pan, cover and continue to cook on low while you prepare the fish.

5. Taste and add more pepper if desired.

6. Just before serving mix in remaining white parts of green onion. This adds a little crunch to the dish.

Directions for Salmon

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat.

2. Sprinkle fillets with remaining ¼ – 1/2 teaspoon pepper.

3. Add fillets to pan; cook 4 minutes.

4. Turn and cook 3 minutes or until desired degree of doneness.

Divide corn mixture among 4 plates; top with fillets.

Printable Recipe Pan Seared salmon with bacon and corn sauté



If you are looking for a sweet treat today, be sure to find some Cheesecake.  Happy National Cheesecake Day!

Check out some of these great cheesecake recipes.

No Bake Cherry Cheesecake Ice Cream

Chocolate Cheesecake Bites

Polka Dot Cheesecake 

S’mores Cheesecake 

Cheesecake Ball