We picked up some fresh peaches from the Farm a few weeks ago – we didn’t exactly intend t0 get too much, but somehow my kids thought picking was fun….
Seventeen (17) pounds later, I found myself with a TON of peaches and needed some wonderful ways to use them at home.
The kids love peaches, our neighbors love peaches too ~ thankfully the kids were so pooped from walking to the orchard that we were able to knock out Homemade Peach Pie (with Homemade Crust), Peach Streusel Muffins, Peach Ice Cream… and even freeze a few pounds too…
Almost every recipe we looked for was loaded with sugar – and while sugar is great to sweeten the bread, Peaches have a natural sweetness to them that really doesn’t call for too much extra sugar at all. So we cut back, and guess what? They still tasted great.
Making these was easy ~ one tip though… breads always turn out better when the eggs are at room temperature. So leave the eggs out on the counter a few hours if you plan on baking in the afternoon.
These muffins are also heavy on the peaches… so if you don’t like the muffins loaded up, you might want to take it down a notch. But who doesn’t love LOTS of peaches?! 😉
- 1/4 C. Brown Sugar or Coconut Sugar
- 1 tsp Cinnamon
- 1/4 C. Butter, melted
- 2/3 C. Flour
- 1/2 C. Butter, softened
- 1/4 C. Brown Sugar or Coconut Sugar
- 2 Eggs, room temperature
- 1/2 C. Yogurt (we used homemade yogurt from Raw Milk)
- 2 Tbsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1 3/4 C. Organic, All Purpose Unbleached, Unrefined Flour
- 3 Tbsp Raw Milk
- 2 C. fresh Peaches, chopped (skin on is fine!)
- Preheat the oven to 425.
- In your KitchenAid, add the butter, sugar, eggs, yogurt, and vanilla until well blended.
- Then add the baking soda, baking powder, cinnamon, flour and milk - mix just until blended.
- Drain the juice off the peaches (as there will likely be a little liquid) and pour into the mixture in the mixer - fold in just until combined.
- Spoon the batter in the muffin cups/tins (grease tins if you are not using cups).
- Make the topping, and sprinkle a little on top of each muffin before baking.
- Bake for 350 for just over 20 minutes or until golden brown.
- Remove from the oven and let rest for 10-15 minutes or until cooled.
- Muffins keep well in a covered container in the refrigerator, but can also be frozen. Just re-heat before serving.
- Frozen peaches can also be used.
[…] made everything from Peach Muffins to Peach Ice Cream, we never made it to Peach Salsa or, Iced Tea because….. we used the rest […]