Peach Muffins
Excellent for summer breakfasts. Leftovers, while rare, can be packed for the beach or hikes in the woods.
I usually make these in the afternoon, with the plan to serve them for breakfast the next day. They reheat beautifully in the oven and pair nicely with an icy cold brew and a sunrise.
What happens next is that the cooling muffins gradually disappear from the counter, nibbled away by my family as they pass in and out of the kitchen over the course of the day. When I am down to two muffins, I give up, eat them and plan something else for breakfast.
Someday I’ll learn and make a double batch, enough for snacking and breakfast.
Ingredients
2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup sugar 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, let sit 10 minutes) 5 tablespoons unsalted butter, melted 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 1/2 cups peeled, cubed fresh peaches (the juicier the better, I used 4 medium peaches)
Instructions
Preheat oven to 350 degrees and line a muffin pan with muffin cups. I spray the muffin cups for easy muffin removal from the wrappers.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and sugar.
In a large bowl, mix together buttermlk, melted butter, egg, vanill and almond extract.
Fold dry ingredients into the wet ingredients and then carefully fold in cubed peaches.
Spoon batter into muffin cups. Bake 25-30 minutes until a toothpick comes out clean.
