I say free-stone because they are, by far, the sweetest peaches around. My own opinion, of course, but….
My grandaughters came for a short visit this weekend and I made these muffins. After all, it is the season for them and so inexpensive to purchase.
- 2 cups of finely chopped, peeled fresh peaches
- 1 1/2 cups sugar
- 1/2 cup of soft butter
- 2 eggs
- 1 tsp. almond flavouring
- 1 1/2 cups milk
- 4 cups flour (true)
- 4 tsp. baking powder
- pinch of salt
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- healthy pinch of ground cinnamon
- 4 tbsp. cold butter
Preheat oven to 400 degrees. Spray 6 large muffins tins and 12 regular size muffin pan with Pam.
Place the peaches in a bowl and sprinkle 1/2 cup sugar over them and set aside (No, it will not be too sweet). Mix together and let sit for one hour or so.
Beat together for about 4 minutes, the butter and remaining cup of sugar until pale in colour and really smooth. Add the eggs one at a time beating until fluffy. Add the almond flavouring.
Using an electric mixer, combine 3 1/2 cups flour, baking powder and salt. Mix together. Add the egg mixture being careful not to over mix. This will be stiff. Carefully fold in the peaches.
Fill the muffins tins equally and in a small bowl combine the balance of the flour, brown sugar, pecans and cinnamon. Cut in the butter until it resembles a crumb like texture. Place a tablespoon over the top of each one and if there is any left over, just add it to the muffins.
Place in the oven and bake for 20 – 23 minutes until golden brown. Run a knife around the edges of each muffin and remove to a wire rack. Serve these warm with butter and there won’t be any left over. I mention this because the kids took the rest home to eat on the way and also have for their supper. What can I say? I have clever grandkids.