We got peaches! As a young'un, I LOVED peaches. I would eat pureed peaches on oatmeal all the time. Sometimes a couple times a day. I still love them, so I wanted to try something new.
I decided to play with my most popular recipe, the one for fresh apricot muffins, to make a similar and equally delicious muffin. I simply replaced the pureed apricots with pureed peaches. I also switched out the all-purpose flour for white whole wheat flour. Any combination of the above would be amazing.
These little guys are sweet, a little tart, and super-moist. They are very peachy. I purposely avoided adding any extra cinnamon or nutmeg or anything else to them, so the sweet peachiness would shine through. I think they turned out to be pretty darn tasty. Give them a try and let me know what you think!
Fresh Peach Muffins
Makes 12 muffins
- 1/4 c butter
- 2/3 c sugar plus sugar to sprinkle (use more than 2/3 c if you like sweeter muffins)
- 1 egg
- 1/4 c milk
- about 5 peaches
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 c flour (all-purpose or white whole wheat)
In a large bowl, cream butter and 2/3 c sugar. Add the egg and beat it in. Add the milk and beat it in. Pour the peach puree into the wet mixture and mix it in well. Finally, add the baking powder, salt, and flour and mix the batter just until the dry ingredients are incorporated.
Divide the batter evenly as you put it in the greased muffin tray. Sprinkle a little more sugar over the top of each muffin. Bake muffins for about 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove muffins to a wire rack and cool before serving. Store muffins in an airtight container at room temperature.