peach crumble muffins

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Peach season is one I look forward to every single year. Not apricots, nectarines, not even plums but fat fuzzy peaches, that are so juicy you have to eat them leaning over the sink. For me, they’re the ideal experience of summer. Their easily bruised, delicate nature and their transient ripeness mean they’re fleetingly precious. But like life, not every year is peachy. More often that not, they are bland or floury or the weather has been unkind to them. Whatever their condition though, I can’t resist buying them and baking them. With a drop of vanilla or pinch of cinnamon, peaches in any condition become fabulous.

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With all this crazy baking for work, the one muffin I do eat is this one. Oh I do like me a crumble. It’s also idiot proof (so perfect for me). There is no way you can get a dry muffin with peaches in it. There’s only one small hurdle: removing the skins. But it’s worth the effort. Bathe the peaches in hot water, rinse to cool and with your fingers, shimmy their jackets off.

I’m going to miss this heat and this summer, so like the peach, enjoy it while it lasts.

 

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Peach Crumble Muffins

Make the crumble first and pop it into the fridge. Note that fresh fruit muffins take slightly longer to cook as the fruit has to heat through. It does seems like a lot of fruit for the muffin batter, but the peaches tend to dissolve into the batter, so more is more in this case.

Makes 6 jumbo/Texas sized muffins or 8 regular muffins

4 tbsp all purpose flour, for the crumble
2 tbsp butter, cold  and chopped into pieces
1 tbsp raw sugar (normal sugar will also do)
2 medium sized ripe peaches
310g all purpose flour
150g caster sugar
3 tsp baking powder
1/2 tsp bicarb of soda
pinch of salt
1/2 tsp ground cinnamon
200ml milk (soured with a little lemon juice or vinegar)
1 tsp vanilla essence
2 eggs
100g butter, melted

Preheat oven to 180°C. Line a muffin tin with cases.

In a small bowl, rub together the 4 tablespoons of flour and 2 tablespoons of chopped butter, until pea sized pieces remain. Stir in the sugar and pop into the fridge.

Cut a cross into the bottom of each peach and pour hot water over the fruit. When cool, slip the skins off each peach. Remove stones and slice into small chunks.

In a medium bowl, whisk together the flour, caster sugar, baking powder, bicarb of soda, salt and cinnamon. Add the peach pieces and toss to coat in the flour mixture. In a jug, beat together the milk, vanilla essence, eggs and butter. Add to the flour mixture.

Gently fold from the bottom of the bowl over the top, until no streaks of flour are visible.

Immediately scoop into the muffin cases. Heap the crumble over each muffin and pop into the oven. Bake for 25 to 30 minutes or when a skewer comes out clean.

Take the muffins immediately out of the tin and cool on a wire rack. (Leaving them in the tin steams the muffins – making them tough.) Leave to cool and eat as soon as possible!

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