Monday, July 23, 2012

Peachy Breakfast Muffins


It's not summer if I don't bake something with peaches. They're tricky, though, because they're so juicy. As I was looking for inspiration, I ran across a recipe for French Breakfast Puffs in OUR BEST RECIPES from Better Homes and Gardens. Apparently this was an 1972 ribbon winner at the Champlain Valley Exposition in Vermont. I stuck with the basic recipe, but popped peach slices on top of half of them.

Personally, I liked the ones with peaches much better than the plain ones. I think raspberries or blueberries would do nicely as well. The tops of these muffins are knock-out beautiful. I guarantee that family and company will ooh and aah when you bring these to the table or put them on a buffet. The sugar on top sparkles under the sun. So you don't want to fill up the top with berries. I would poke berries down into the batter.

I used unbleached (raw) sugar, which is a little bit bigger than regular sugar, but regular sugar should work just as well.

Besides the showy appearance, I love the ease of preparation. This would be a great choice for summer rentals because you don't need a mixer or any fancy gear -- just two bowls, a fork, and a spoon. I melted the butter in the microwave in short bursts.




plus





equals



This is a super recipe for kids to help with -- or to make on their own. It's that easy!


French Breakfast Puffs
(makes 12 muffins)

butter for greasing muffin tin

1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt

1 egg
1/2 cup milk (I used nonfat)
1/3 cup butter, melted

1 1/2 fresh peaches

1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted

Preheat oven to 350. Grease muffin wells in the muffin pan.

In one bowl, combine the flour, 1/2 cup sugar, baking powder, nutmeg, and salt. Mix well with a fork, and make a well in the middle.

In another bowl, whisk the egg with a fork, pour in the milk and combine, then whisk in the 1/3 cup melted butter.

Peel the peaches with a vegetable peeler and slice into eighths.

Add the egg mixture to the flour mixture and stir until just combined. It should be lumpy. Do not overmix!

Spoon into muffin pan, dividing evenly, filling each well about 1/2 full. Place a peach slice on top of each muffin, pushing it into the batter just a bit.

Bake at 350 for 20 to 25 minutes.

Meanwhile, stir the cinnamon with the 1/4 cup sugar. Melt the 1/4 cup butter in a small bowl.

Remove the baked muffins from oven. While still hot, remove each muffin from the pan, dip into the melted butter and then dip into the sugar.

Serve warm.





14 comments:

  1. Those are the most mouth-watering muffins I have seen in a long time. I can't wait to make them. Our peaches haven't been very good in the stores- yet. Will keep checking on them. I could try the berries but I just know the peaches are going to be perfect - like your books!
    ~Joni possin

    ReplyDelete
  2. Krista, aren't these gorgeous! I adore my peaches and have some on my counter. Guess what I'm making tomorrow morning. Oh, yum! And so pretty.

    ~Avery aka Daryl

    ReplyDelete
    Replies
    1. Avery, you and your husband will love them. They're so pretty -- and delicious, too!

      ~ Krista

      Delete
  3. Joni, you're too kind. But we really loved these muffins. I'm going to have to use the butter/sugar top trick on other muffins. It's so good!

    ~ Krista

    ReplyDelete
  4. Ok Krista, these look HEAVENLY. I will have to do a calorie figure, but we are having these soon. Thank you for sharing!

    ReplyDelete
    Replies
    1. Eeek -- calories! Between the butter and sugar, I'm betting these won't fair well. But they do taste good!

      ~ Krista

      Delete
  5. Oh my goodness! these look so good!
    I love making muffins.

    ReplyDelete
    Replies
    1. Then I bet you'll like these. I love the sugar on top. Yum!

      ~ Krista

      Delete
  6. It's as if hades is bubbling up through the crust of Texas this summer, but I'm going to heat up the oven anyway and bake these lucious muffins and the strawberry biscuits over at Smitten Kitchen. Then when I serve them to my friends, I'm going to say in my best Sally Fields voice, "...you like me, right now, you like me!"

    ReplyDelete
    Replies
    1. ROFL, Ellicia! I know what you mean. It's 91 outside, and I have a turkey in the oven. I love the image of you being Sally. I bet your friends love you -- even without the muffins and biscuits!

      ~ Krista

      Delete
  7. These look so yummy, thanks for sharing. :)

    ReplyDelete
    Replies
    1. Thank you for commenting, Karen! They really were yummy. Note the word *were* -- they're already gone!

      ~ Krista

      Delete
  8. Those muffins (especially the one in the top picture) look like they are lit from within!! So pretty and delicious-looking!

    ReplyDelete
  9. Christi, it's the sugar crystals on top. They catch the light! The muffins taste great, too. Very nice for company or special breakfasts.

    ~ Krista

    ReplyDelete