Peach Buttermilk Muffins – Recipe! Image 1
Breakfast, Food

Peach Buttermilk Muffins – Recipe!

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Peaches are in season only a few months of the year and I consider them to be one of summer’s best fruits.  Peaches are divine in so many recipes like; salads, desserts and breakfast treats.  I’m always trying to create recipes that utilize some of these special ingredients and muffins for breakfast, or brunch are the perfect vehicle to consume more sweet peaches.

Whether your peaches are white or yellow the true test of a good peach is ripeness.  When baking with fruit, you don’t always want the softest peach, but you do want it ripe enough to taste its sweet flavors.  When buying peaches, be careful not to overly squeeze because they do bruise easily.

For these muffins, I prepared a basic muffin recipe with just a hint of cinnamon because I think most things are better with a pinch of cinnamon.  These golden beauties are not only delightful to eat, but the aromatics in your kitchen after baking will take your breath away.  So, don’t skip peach season and definitely include a batch of these tasty muffins.

Peach Buttermilk Muffins – Recipe! Image 2

Ingredients

2 medium peaches, skin removed and sliced thinly

10 tablespoons butter, room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup buttermilk

(makes 12 muffins)

To Prepare:

1.  Preheat oven to 350 degrees.  Spray muffin tin with cooking spray or brush with butter.  Cream together butter and sugar for 3 minutes on high speed.  Add eggs and mix on high speed for 2 minutes.  Scrape down sides of bowl and add vanilla extract, mix on high speed for 1 minute.

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2.  Add flour, baking powder, baking soda, salt and cinnamon to bowl and mix on low speed for 20 seconds.  Pour in buttermilk and continue to mix for 1 minute.

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3.  Remove bowl from mixer and fold in peaches with a rubber spatula.  Scoop batter into prepared muffin pan and bake muffins for 18-24 minutes, or until edges are lightly golden brown.

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4.  Remove muffins from oven and let cool in pan for 10 minutes.  Invert muffins onto a wire rack and cool completely, before serving.  Enjoy!

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