Peachy-Keen Cinnamon Muffins

Peachy-Keen Cinnamon Muffins
I have to say I love muffins but I view them more of a dessert than a breakfast food. And that is certainly the case for this delcious recipe. It's based on a Fine Cooking recipe (Fine Cooking 77 , pp. 48-51) that I have used over and over again. This version accentuates the fantastic combination of peaches, cinnamon and vanilla! Together these flavours remind me of a warm night by a fire. The glaze is a nice touch that ties everything together.

Ingredients3.5 cups all purpose flour
4 tsp baking powder
½ tsp baking soda
½ tsp salt
1-1/3 cups sugar
10 tbsp unsalted butter, melted and slightly cooled
1 cup sour cream (at room temperature)
2 large eggs (at room temperature)
1 large egg yolk (at room temperature)
1-1/2 cups chopped peaches (fresh or frozen)
Zest of 1 lemon
1 tsp cinnamon
1 tsp vanilla


Glaze
3 cups powdered sugar
1 tsp cinnamon
Squeeze of lemon juice

What to do:
Preheat oven to 350 degrees.
Line 12 cup muffin tin with liners – I prefer silicon liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl whisk together butter, sugar, sour cream, eggs, and yolk.

Fold wet ingredients into dry ingredients gently, until just moistened (there will be streaks of flour and will be lumpy – that’s ok).

Add peaches, cinnamon, zest, and vanilla. Mix gently and keep it lumpy! Less is more otherwise your muffins will be tough!

Divide batter amongst muffin cups. The batter should mound over the cups by about ¾- 1 inch.

Bake 30-35 minutes until golden brown. These are big & delicious muffins!



Glaze
Place powdered sugar in bowl and add water, cinnamon and lemon juice (I find the lemon juice brightens up the sugar considerably). Mix until lump free. The consistency of the glaze should pour with a medium speed off a spoon.

While muffins are warm (not hot) spoon glaze over muffins – or glaze just before you eat one. It will keep for a couple of days at room temp or in the fridge. Enjoy!