By Lindsey Young, Harvey County Now
I caught Joey eyeballing the bowl of peaches sitting in our fridge this week.
“I’m going to use them this time,” I promised him. “They won’t end up in the freezer until next summer.”
His facial expression betrayed a lack of confidence in my promises, so of course, I had to do some baking this weekend to prove him wrong.
I jumped into my list of recipes to try and landed on some fresh peach muffins that looked delicious, quick and easy to make, and they did not disappoint.
The recipe I used comes from the blog “Serena Bakes Simply from Scratch.” I used brown sugar for granulated in the crumb topping and doubled the vanilla and almond extracts, as well as increased the amount of peach in my version below.
These were lightly sweet and perfect for breakfast, although I actually ended up taking them as a dessert for a get-together we had over the weekend, and they were great for that, too.
Unfortunately, I didn’t manage to get rid of all of my leftover peaches, so Joey is still winning the argument I made up in my head. Never to be beaten, though, I have already been making sure to use peaches as my favorite snack, side dish and condiment this week.
The good news is I still love fresh peaches. The bad news is I still have about half a dozen to go.
Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.
Fresh Peach Muffins
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup butter, cubed
1/3 cup butter
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour
3/4 cup sour cream
2 cups fresh (or frozen and thawed) peaches, diced
Preheat the oven to 350 degrees. Line a muffin tin or tins with paper liners. (I ended up having enough batter for about 18 muffins.)
For the topping, add all the dry ingredients together in a small mixing bowl and stir until they’re well combined. Cut in the butter with a fork or pastry cutter until it’s completely incorporated and the mixture is all crumbly. Set it aside.
For the muffins, beat the butter and sugar in a large mixing bowl for a few minutes until the mixture is light and fluffy.
Beat in the eggs, vanilla and almond extract, and then beat in the baking soda, baking powder, salt, flour and sour cream until everything is well combined.
Fold in the peaches, and then scoop the batter into the prepared muffin tin. Fill the liners to about one-fourth- to one-half-inch below the tops.
Press the topping into large crumbs and evenly distribute it over top of the filled liners.
Bake for 25 to 30 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Let the muffins cool for at least 10 minutes before removing them from the muffin tin. Store cooled muffins in an airtight container.