Wednesday, July 31, 2019

Plums Plums Plums this year!

It is a plum year this year! Yum! Will post what we make with them!

Peaches and Cream Muffins

This year, we got some HUGE peaches. We had hail early on and a lot of the fruits got knocked off, so we didn't have as MANY peaches as last year, but they were HUGE and very yummy.
We made these muffins last year and they were absolutely delicious. The original recipe does say it should make about 12 muffins, but we ended up getting 35. Great recipe, one change though, is save a maybe a half a cup of peach pieces to just put on top, it really helps. We also used more peaches than the 1 and 1/2 cups, and would recommend that as well.

Here's the original recipe:


Crumb Topping:

1/4 cup granulated sugar
1/3 cup all-purpose flour (not packed)
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into tiny pieces

Peach Muffins:

3 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2 and 1/2 cups fresh peach chunks, divided into 2 cups and 1/2 cup (cut them into bite-sized chunks; peeled or unpeeled is fine)

Vanilla Glaze:
1 cup of confectioners' sugar
1/2 teaspoon vanilla extract
2 1/2 to 3 tablespoons heavy cream


First, make the crumb topping
1. Grate the 3 tbsp of butter
2. In a small bowl combine the granulated sugar, flour, cinnamon, and butter until the mixture is very crumbly and resembles a coarse meal.
3. Place mixture in the freezer.

Now, for the muffins,

1. Preheat your oven to 400 degrees (F). Line a 24 cup and a 12 cup muffin tin with paper liners.
2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt.
3. In the bowl of the stand mixer (fitted with the paddle attachment) combine the butter and both sugars and beat on medium speed until light and fluffy.
4. Add in the eggs and vanilla and beat until well combined.
5. Reduce mixer speed to low and alternate adding the flour mixture and the sour cream, beginning and ending with flour.
6. Place peach chunks and remaining 2 tablespoons of flour into a bowl.
7. Toss to completely coat the peaches in the flour.
8. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
9.  Divide the batter evenly among prepared muffin tins, add the extra 1/2 cup of peach chunks evenly to all of the muffins and then top with crumb topping.
10. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
11. Cool before applying the glaze.

Vanilla Glaze:

1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins.

What we liked:

These turn out incredibly wonderfully delicious. 

What we didn't like:

The amount of muffins made in this recipe is off, but we fixed that :) 

What Kaspian thought about it:

Astrid and Orion love the muffins, especially the glaze. Kaspian...not too into them. 

Next time:

keep making em with fresh peaches!