Peaches are in season only a few months of the year and I consider them to be one of summertime’s most fabulous fruit. Peaches are so delicately sweet and taste delicious in so many recipes like salads, pies, crisps and breakfast treats. I’m always trying to create more recipes that utilize peaches during this time of year because I don’t want to miss out on their fresh taste.
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 so the sweet flavors come through. When buying peaches, be careful not to overly squeeze them because they do bruise easily, preserving their flesh is important.
In this muffin recipe, I prepared a basic batter with just a hint of cinnamon because I think most things are better with a pinch of cinnamon, and it makes the fruit pop. These muffins are not only delightful to eat, but the aroma in your kitchen after baking will make your day. I find myself not only enjoying these muffins for breakfast or brunch, but during the afternoon as a snack with a cup of iced tea.
2 medium peaches, skin removed and sliced thinly
10 tablespoons butter, room temperature
1 cup granulated sugar
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)
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.
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.
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.
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!