I’ve had a busy summer and though I’ve tried to keep on top of everything, I do have a bunch of summer recipes that just never got posted when they should have. It is now mid September, and here I sit wrapped in a warm sweater looking out at grey skies with the wind blowing wildly and I’m posting a recipe for summer peach muffins. Oh well, luckily a great muffin can be enjoyed year round and I am planning on replacing the peaches with fresh figs later this week when I make these muffins once more. You COULD also use frozen peaches in place of fresh ones if fresh peaches are no longer available.
Our peaches were extra special this year for some reason. They were absolutely gorgeous, very sweet and juicy, and just tasted exactly how a peach should taste. Our two small trees were really heavy with peaches this year but unfortunately we used them up too quickly. For this reason, I was buying lots of peaches weekly and made everything from Peach Rosemary Jam to Spelt Peach Cake, and enjoyed testing out lots of new recipes using these tasty peaches. One recipe I made often for our farmhouse guests this year were these moist peach muffins that I adapted from MyRecipes.com. This recipe already used a minimal amount of sugar and just 1/4 cup of butter, and the addition of 1 1/2 cups of diced peaches kept the muffins nice and moist. I also replaced some of the regular flour with oat flour to add texture and boost the nutritional value, and used low fat milk in place of regular milk. My muffins were enjoyed by all, and will definitely be on my list of recipes I make for our guests each year. I also found that these muffins froze well, so I usually double the batch and freeze half. I like my muffins fairly large when I’m serving them to guests, so I get about 10 muffins from this recipe, but you can make smaller muffins and squeeze out 12.
Deborah Mele 2013
- 1/4 Cup Butter, At Room Temperature
- 1/3 Cup Sugar
- 1 Large Egg
- Zest From 1 Lemon
- 1 1/3 Cup All-purpose Flour
- 1 Cup Oat Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 3/4 Cup Low Fat Milk
- 1 1/2 Cups Peeled Peaches, Cut Into 1/2 Inch Dice
- 1/4 Cup Brown Sugar
- 3 Tablespoons All-Purpose Flour
- 3 Tablespoons Rolled Oats
- 4 Tablespoons Butter
- Preheat the oven to 375 degrees F. and line a muffin tin with muffin papers.
- In a bowl, beat together the butter with the sugar until light and creamy, then add the egg and lemon zest and beat until smooth.
- In another bowl, stir together the all-purpose and oat flours along with the baking powder and salt.
- Add the flour mixture alternately with the milk, stirring well after each addition.
- Dump in the peaches and fold into the batter.
- Spoon the muffin batter into the muffin pan, filling about 3/4 full.
- In a small bowl, mix together the brown sugar, flour, oats, and butter, using your finger tips to rub the butter in until the mixture is crumbly.
- Sprinkle the topping evenly over the muffins, then bake for about 20 minutes or until just firm to the touch.
- Cool to room temperature and serve.