Looking back at my list of recipes here, I realized that I like to bake muffins So far I have done – lemon blackberry, pistachio, and banana. Today I add Peach to the list. We went peach picking the other day and snagged what appeared to be the last of the yellow peaches. When we got home and dove into them turns out they were white peaches. Subtle, juicy and deliciously peachy! Since they have such a short shelf life I decided to turn some into muffins. They are so big that half of one peach yielded the full cup of diced peaches needed for the recipe. I adapted this recipe from Taste of Home. I did of course make a few changes. We had no sour cream so I used Crema Guatamalteca and I added a dash of cinnamon and a bit of grated white chocolate. The sour cream or crema adds a nice tang to the muffins. The texture and tang reminded me of coffee cake. Big hit here! Will be making these again I am sure.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup sour cream (I didn’t have any sour cream but had Crema Guatemalteca which is a cultured cream)
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 cup chopped fresh or frozen peaches
- 1/4 cup grated white chocolate. (I saw it sitting there in the cabinet when I went to get the baking powder and thought why not?)
- In a bowl, cream butter and sugar.
- Add egg, sour cream and vanilla; mix well.
- Combine flour and baking powder; stir into creamed mixture just until moistened.
- Fold in peaches.
- Fill paper-lined muffin cups three-fourths full.
- Bake at 400° for 20-25 minutes or until muffins test done. (my oven runs hot so I checked at 15 minutes and they needed another few minutes)
- Cool for 10 minutes; remove from pan to a wire rack.
- Yield: 1 dozen.