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peach muffins

July 10th, 2012 · 65 Comments

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My friend Maile asked me to make peach muffins like the ones she discovered at her local grocery store’s bakery years ago and hasn’t seen since. That’s all I had to go on. “Can you make me some peach muffins like those? They were sooooo good!” Um, okay? I’ll try?

I have no idea if these muffins are exactly what Maile wanted me to replicate, but I do know that these have passed the “everyone loves them” test. I took them to a party and they vanished. It was like a Harry Potter trick, but in real life and without wands. I made them again today to share the perfected version with Maile. I sent her the above picture and her response was “YES!” so I think maybe we’re onto something.

Here’s to you, Maile. May it be the peach muffin of your dreams!

peach muffins

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 muffins

peach muffins

Heavily adapted from The Food Network

Ingredients

for the muffins:
1 1/2 to 1 3/4 cups peaches, unpeeled, cut into 1/2-inch dice
1 cup sugar (you can use 1/2 to 3/4 cup if you prefer a healthier muffin)
8 tbsp butter, at room temperature
1 egg
3/4 cups milk
2 cups flour (I used 1 cup of cake flour and 1 cup of whole wheat pastry flour)
2 tsp baking powder
1 1/2 tbsp ground flax seed (optional)
1/2 tsp salt
1/4 tsp cinnamon
for the topping:
scant 3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 tsp kosher salt
1/3 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin pan or line 12 standard muffin cups with paper liners.
  2. Place the peaches in a bowl and cover with 1/4 cup of the sugar. Mix thoroughly. Allow the peaches to sit for at least 30 minutes and up to 1 hour.
  3. Using an electric mixer fitted with the paddle attachment, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about three minutes. Add the egg and beat until fluffy, about two minutes.
  4. In a mixing bowl, combine the flour, baking powder, ground flax seed (if using), salt and cinnamon. Remove the bowl from the mixer and alternately fold in one-third of the milk and one-third of the flour mixture. Repeat until the milk and flour mixtures are both incorporated, being careful not to over mix. Fold in the peaches.
  5. Spoon ¼ cup of the filling into each prepared muffin cup. In a small bowl, make the topping. Combine the flour, oats, brown sugar, and salt. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Divide the crumb mixture between the muffin tops. Place in the oven and bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the center comes out with only a few crumbs attached. Serve warm with butter.
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Tags: 60 min or less · breads · dessert · fruit

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