Fresh Peach Muffins
(photo taken in my cubicle at work)
It's been really hot and muggy in Los Angeles. And houses where I live weren't built with air conditioning (350 days a year this isn't a problem because we get ocean breezes...but those few days of heat wave are killer). I sat in the backyard with Cidney the Girl Dog this weekend (thank you iPad) until 9 pm hoping the house would cool down (it didn't). So I haven't been baking much because it would be a crime against humanity to turn on the oven.
But last week I made some peach muffins for work early in the morning. I didn't have time to pull out the big camera and take photos. Also, as summer ends, I don't have any morning light anymore as I leave the house at 6 am for work. Sad times, yo. So, even though the photos aren't pretty, these muffins were good. They aren't sweet, and rely on the sweetness and tenderness of your summer fruit to carry the muffin. We only have a few weeks left of peaches, so make these soon.
Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)
2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon or orange (I used an orange)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
2 medium peaches, peeled and chopped (about 1 1/2 cups of peaches)
Sanding sugar or Sugar in the raw
1. Preheat oven to 400 degrees.
2. Prep a muffin tin with liners or butter the tin. I got 14 muffins from this recipe (I put liners in individual ramekins and place them next to the muffin tin in the oven)
3. Melt the butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
4. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
5. Make a well in the dry ingredients. Pour the butter/egg mixture and the chopped peaches (reserve a few pieces) into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
6. Using an ice cream scoop, dish batter in the muffin tins. If you wish, place a few of the peach pieces on top of the batter in an attractive fashion. Sprinkle sanding sugar on top of batter.
7. Bake for 18-20 minutes until golden brown.
8. Let cool for 5-10 minutes and then remove muffins to let cool on a wire rack...or eat warm!
Read the book for more yummy recipes and variations!
