From the Kitchen: End of Summer Peach Muffins
Here in LA, summer just doesn’t seem to want to leave. 100+ degree weather has been the norm for the past few months. And as anxious as I am to start enjoying sweater weather, I’m grateful for the abundance of peaches, plums and pluots still hanging on for dear life. We still have a whole refrigerator drawer filled with a delicious mix of stone fruit, but this will most likely be my last peachy recipe of the year. Fortunately, this recipe is flexible – swap out the peaches for apples, pears or even quinces this fall. Happy weekend all! xoxo!
Peach Muffins (adapted from Emeril Lagasse)
Makes about 2 dozen muffins
Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.
Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 30 minutes at room temp.
Cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Alternately fold in the buttermilk and flour mixture, being careful not to over mix. Fold in the macerated peaches, juices and all. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm.