I finally got around to trying a recipe from The Back in the Day Bakery
Cookbook, my new favorite. I was so
excited to try these because peach cobbler is a favorite dessert for both me
and my mom. These muffins were easy to
make and had a pretty good flavor but they just didn’t {wow} me. They were a
little dry, even after adding a bit of extra buttermilk and they didn’t have
enough sweetness for me. That said, they did indeed remind me of cobbler. And they got Landon’s seal of approval – he
LOVED them.
If I try these again, I think I’ll used canned peaches and add a bit of
the syrup to the batter or increase the amount of sugar. They are definitely
good enough to get a second chance.
Peach Cobbler Muffins
The Back in the Day Bakery Cookbook
Makes 12 muffins
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder, preferably aluminium-free
1 teaspoon baking soda1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1 cup buttermilk
5 tablespoons vegetable oil
1 large egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1-1/2 cups peeled, cubed (1/2-inch cubes) fresh or unthawed frozen
peaches
Turbinado
sugar for sprinkling
Position a rack in the lower third of the oven and preheat oven to 350 degrees. Lightly spray 12 large muffin cups with oil spray or line them with paper muffin cups. In a large mixing bowl, whisk together the flour, baking powder, soda, salt, cinnamon and granulated sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla and almond extract. Pour the wet ingredients over the dry ingredients and mix until just combined. Gently fold in the peaches, using as few strokes as possible, be careful not to overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filing them approximately two-thirds full. Sprinkle the tops with turbinado sugar.
Bake for 25-30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes. Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.
Position a rack in the lower third of the oven and preheat oven to 350 degrees. Lightly spray 12 large muffin cups with oil spray or line them with paper muffin cups. In a large mixing bowl, whisk together the flour, baking powder, soda, salt, cinnamon and granulated sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla and almond extract. Pour the wet ingredients over the dry ingredients and mix until just combined. Gently fold in the peaches, using as few strokes as possible, be careful not to overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filing them approximately two-thirds full. Sprinkle the tops with turbinado sugar.
Bake for 25-30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes. Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.
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