These peach-filled muffins are my favorite muffins to serve for summer brunches. It’s a large batch recipe — and these muffins freeze beautifully.
INGREDIENTS:
2 cups finely chopped fresh peaches
1 1/2 cups sugar
1/2 cup butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup pecans, very finely chopped
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
METHOD:
Preheat the oven to 400° F.
Line two standard-sized muffin pans with paper liners.
Place peaches in a bowl and cover with 1/2 cup of sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.
In a large mixing bowl, 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 flour, baking powder, and salt.
Alternately stir the milk and flour mixture into creamed mixture, being careful not to over-mix. Fold in the peaches.
Spoon 1/4 cup of the filling into each prepared muffin cup.
In a small bowl, combine the remaining 1/2 cup flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the crumb mixture over the batter in each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.
YIELD: 2 dozen muffins
