Well, that and a break from education in general. What? Oh. Just kidding, peaches are the reason. Let me ask you this: is there anyone who doesn’t love peaches? Is that even possible? Oh ho ho, I highly doubt it. Who doesn’t love a peach? You can easily count me out of that equation. Yummmmm.
So, we go to a local orchard to pick fresh peaches every Summer, its about thirty minutes from my area and it is family owned, I believe. Anyway, we have kept this a family tradition for maybe three or four years, as long as the orchard has been open for. Nothing beats an orchard fresh peach, absolutely nothing. It makes hothouse peaches go to shame. My favorites would have to be Topaz, Encore (the last of the season DDD: ), and Jayhavens. For the latter because the are small and very sweet, I used them for this recipe, which stemmed from an idea of what to do with too many peaches.
I loved the idea of peach cookies, but I felt that the flavor could have been a fit more intense, like with the juice of the fruit as well. So, yesterday morning, when I got back from my run, I promptly got started with peeling three peaches, cutting them up.
Adding around a tablespoon of sugar, letting them sit for a few minutes, then coarsely mashing them with a fork. It was actually a bit of fun to do it this way rather than making a peach puree, this way some chunks were left behind as well as the mash, so the muffins had a fun texture to them as well.
The batter seems like a pretty standard batter. However, I used the creaming method (butter and sugar are creamed together, followed by wet ingredients then flour) as opposed to the muffin method (wet ingredients are whisk together, then flour is gently folded in). Using butter, half brown and half granulated sugars, and two eggs rather than three, the batter turned out silky and thick, just what I was aiming for! When the butter mixture and eggs are combined, add in the peaches and mix until combined. Then you add your flour in!
I will have you know that this is one THOROUGHLY delicious batter. Ain’t it just purty?
I felt that the batter wasn’t quite thick enough to fill the cups all the way up, like a lot of other muffin batters, so I opted to fill 3/4 of the cup full. After which, I topped with coarse sugar. I bet that natural Turbiano (please tell me I spelled that right…) sugar would be even better! Bake at your scary high temperature, then lower.
After baking, they are high-topped with a crunchy top texture, the inside is fluffy with little bits of peach. Dad said that they filled him all morning, that was a rewarding feeling.
So give them a go!
3 Medium Ripe Peaches (to be specific, I used Jayhaven)
6 T. Unsalted Butter, softened
1/2 C. Packed Golden Brown Sugar
1/2 C. Plus 1 T. Granulated Sugar
2 Tsp. Vanilla Extract
1/8 C. Vanilla Yogurt
2 C. All-Purpose Flour
1/2 Tsp. Salt
2 1/2 Tsp. Cinnamon
1 Heaping Tsp. Baking Powder (slightly rounded on top)
1 Scant Tsp. Baking Soda (just under)
Coarse sugar, or Turbiano sugar, for topping.
Preheat oven to 500 degrees and prep muffin tins with cupcake liners, or spray with nonstick cooking spray. Whisk together flour, salt, baking powder, baking soda, and cinnamon in a separate bowl; set aside.
1. Peel peaches and cut them in slices, being sure to get as much off of the pit as possible. Cut each slice into smaller cuts and spread slightly. Sprinkle 1 T. sugar on top of peaches and stir to combine. Allow to sit for 5-10 minutes. When the time is up, coarsely mash them with a fork. Make the batter.
2. Combine butter, brown sugar, and 1/2 C. granulated sugar into the bowl of a heavy-duty electric mixer, and cream together until relatively fluffy. Add eggs, one at a time, and mix until well combined. Pour in peaches and vanilla, mix to incorporate. Mix in vanilla yogurt.
3. Slowly add in flour, with the mixer on low, until just incorporated. Spoon batter into prepared tins, filling them 3/4 full. Top with coarse sugar. Place into preheated 500 degree oven for 5 minutes, then lower the temperature to 350 degrees and bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. Remove and allow to cool on racks. Serve warm or at room temperature.