Peach and Brown Sugar Muffins
21 servings
It's best to use ripe fruit for these not-too-sweet muffins, of course, but even early-season peaches will work.
Swedish pearl sugar doesn't melt during baking and provides a nice crunch; it's slightly smaller than the Belgian pearl sugar used for waffles.
MAKE AHEAD: The optional peach butter can be wrapped in plastic wrap and refrigerated for up to 1 week.
Adapted from a recipe by Kuhn Orchards of Cashtown, Pa.
Ingredients
For the muffins
4 or 5 fresh peaches, preferably ripe
4 cups flour
2/3 cup packed dark brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 large eggs
2 cups regular or low-fat sour cream (do not use nonfat)
1/2 cup vegetable oil
Swedish pearl sugar, for sprinkling (optional; see headnote)
For the optional peach butter
8 tablespoons (1 stick) unsalted butter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla extract
1 teaspoon maple syrup (optional)
Steps
For the muffins: Preheat the oven to 400 degrees. Line a standard-well-size muffin pan with paper baking cups.
Pit the peaches (and peel, if desired; we didn't). Cut the flesh into 1/2-inch chunks. You'll use 1 generous cup for the batter; reserve the rest (1/4 cup or so) for the optional peach butter. Or just eat the rest.
Whisk together the flour, dark brown sugar, baking powder, salt, baking soda and allspice in a large mixing bowl. Make a well in the center.
Combine the eggs, sour cream and oil in a large liquid measuring cup, then stir in the peaches. Add to the dry mixture all at once, stirring just until moistened to form a lumpy, firm batter.
Spoon the batter into the paper baking cups, filling them to the top or mounding them slightly. Sprinkle the Swedish sugar on top of each one, if using. Bake for 20 to 25 minutes or until golden brown.
Meanwhile, make the peach butter, if using: Combine the butter, salt, cinnamon, cardamom, vanilla extract and reserved peach pieces in a mini food processor. Puree until fairly smooth. Taste; add the maple syrup, if needed.
Use tongs to transfer the muffins to a wire cooling rack; put new paper baking cups in the muffin pan, fill with the remaining batter, sprinkle with the Swedish sugar, if using, and repeat the baking.
Serve warm, with the peach butter, if using.
Nutrition | Per muffin (without the peach butter): 210 calories, 4 g protein, 26 g carbohydrates, 10 g fat, 4 g saturated fat, 30 mg cholesterol, 150 mg sodium, 0 g dietary fiber, 8 g sugar
The Washington Post
