We used to live in areas that had an abundance of fresh peaches. Roadside fruit stands were a common sight in Utah and Texas. We made many a trip to the Marburger Orchard to pick peaches in the scorching Texas Hill Country heat, and while we loved the fresh peaches, picking them in 100 degree heat with 6 young kids wasn’t all that it was cracked up to be! Here in Alaska, we don’t grow our own peaches, but we also haven’t seen temperatures much above 65 degrees this summer! Today’s recipe for peaches and cream muffins works with both canned and fresh peaches, so you can make them no matter where you live! I won’t lie, the lack of extremely fresh produce is one of then negatives of living in the final frontier!
You could add a streusel topping to these muffins before they go in the oven, but they’re delicious on their own. I love these with a little cinnamon butter, but I’m an overachiever that way! Peaches and cream are summer on a plate, even if it’s only 55 degrees outside! I may have to make these again in the dark days of January!
Side note: I bought a cherry tree at the farmers’ market on Saturday, and the word on the street is, that I might actually have cherries next summer. Fingers crossed!
- 1 3/4 c. flour
- 1/3 c. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 beaten egg
- 3/4 c. whipping cream
- 1/4 c. oil
- 1/2 c. fresh or canned peaches, diced
- Combine flour, sugar, baking powder, and salt in a mixing bowl. Create a well with the ingredients.
- In a separate bowl combine egg, cream and oil.
- Add the liquid ingredients into the dry mixture, and stir until just combined.
- Fold the peaches into the batter.
- Using a large scoop, fill greased muffin tins about halfway.
- Bake at 400° for 20 minutes.