It’s peach season. Walk around a farmer’s market this time of year and you’ll find the smell of a bushel of peaches intoxicating. The sweet fragrance permeates the entire area. I don’t know about you but that sweet fragrance makes me long for Mom’s Peachy Keen Muffins.
My Mom loved fruit especially peaches. I’d say she was a peach aficionado and when the peaches started coming in, Mom would start canning jars and jars of peach slices and halves. Then she’d start baking – making pies, crumbles, cobblers and muffins. In the summer with all the house windows wide open the smell of Mom’s baking floated out around the neighborhood and brought all of us home quickly. You could smell the sweetness of those fresh peaches for blocks it seemed. We always called her peach muffins Peachy Keen because they really were the Best.
Peachy Keen Muffins
Makes 16 – 18 muffins
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, chilled and cut into tiny pieces
- 3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups fresh peach chunks
- 2 tablespoons flour
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 400F. Line muffin tin with papers or spray with cooking spray and set aside.
- Make the crummies first so they can chill. Combine the sugar, flour, cinnamon and cold butter in a mixing bowl and cut through with a pastry cutter or two knives until the mixture crumbles . The crummies should be about pea size. Place the crummies in the fridge to chill until needed.
- Cut peaches into 1/2 inch pieces and set aside. You can peel the peaches but I like it better with the skin left on. It gives more flavor and added color when you break open the muffin.
- Sift together 3 cups flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large mixing bowl combine the softened butter and both sugars beat by hand until light and fluffy.
- Add the eggs one at a time fully incorporating before adding the next egg.
- Add the vanilla mixing until well combined.
- Alternate adding the flour mixture and the sour cream, beginning and ending with flour. Be sure to only mix till incorporated. Its okay to see small amounts of flour not totally mixed in.
- Add 2 tablespoons flour to the cut peaches and toss to coat the peaches. This keeps the peaches from sinking to the bottom of the muffins so Do Not skip this step. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
- Using an ice cream scoop, divide the batter evenly among prepared muffin tins, filling the muffin cups almost to the top.
- Sprinkle tops of muffins with crummies.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
- Cool muffins about 5- 10 minutes in the pan before moving to a cooling rack to completely cool.
- For the glaze, whisk together the confectioners’ sugar, vanilla and milk until smooth. You may need to add a smidge more milk to thin the glaze if the air is dry.
- Once the muffins are cooled, drizzle the tops with glaze.