Wednesday, May 5, 2010
Peaches and Cream Muffins and a Blooper
Ya I know...I'm going through a muffin obsession right now.
Maybe I'm relating to them a little too much.....
I like to think I'm just enjoying the until now, untapped, unknown (to me) versatility of the majestic muffin.
Last week, one of the gals I met on my fan page over in Facebook told me about a couple of her favorite muffin recipes. And she said I could blog about her muffins. Thank you Char! You're a doll!
This recipe is a version of her Blueberry Cream Muffin recipe, which she adapted from a recipe she found on Allrecipes.
Blueberries weren't on sale so I decided to use some canned peaches and then added some cinnamon. That's basically all I did differently. Oh...and I doubled the vanilla :)
I also had some bloopers. Stay tuned...I'll share them at the end of this post (just like how they do in the movies at the end)
Peaches and Cream Muffins (in this case, the cream is sour cream)
Printable Version: Peaches and Cream Muffins
4 cups flour
1 1/2 cups sugar
1 1/2 cups brown sugar
1 tsp salt
1 tsp baking soda
1/4 teaspoon cinnamon
4 eggs. beaten
1 cup oil
2 teaspoons vanilla extract
2 cups sour cream
2 - 15 oz cans of peaches, drained and diced
Preheat the oven to 375' and prepare 18 - 24 muffin tins
Combine the flour, sugars, salt, baking soda and cinnamon in a large bowl. In another large bowl combine the eggs, oil and vanilla extract.
Stir your dry ingredients into the egg mixture, alternately with the sour cream. Gently fold in the peaches. Don't over stir!
Scoop batter into the prepared tins and bake for about 20 - 25 minutes or until a toothpick comes out clean when poked in the middle of a muffin.
Let cool for about 5 minutes before removing from the tins.
If desired, top the muffins with a cinnamon sugar mixture prior to baking. If you forget (like I did for the second batch cuz I was so hung up on my blooper) then sprinkle the tops as soon as they come out of the oven. Or you can top them with a streusel prior to cooking, as Char recommended.
A nice gentle flavor, sweet, and very moist! A lovely recipe with great results. If I were to change anything, other than the fruit (cuz thats so easy to do)....I might add a little baking powder for a higher rise.
Just to warn you...I think I have about 2 more recipes I want to explore :)
Now for the bloopers.
Let me explain myself first. My desire was to make jumbo muffins. So I really really filled up those muffin tins. And well....
I ended up with one great big huge muffin top! (I swear they were mocking me!!!) I had to cut them in order to separate them. Then, when I tried to remove them? Well...the tops wanted to come off without the muffin (kinda wish my muffin top would do that!!!!!!)
Thats when I decided a different approach was needed. The old, cover and flip
Then flip again so I wouldn't end up with cooling rack grooves embedded in my muffins.
And well....in the end I had this....
The enchanted forrest of peaches and cream mushroom muffins. (I almost expect a smurf to appear).
I have to say though...that top, which was sprinkled with cinnamon sugar was the best part! All nice and crunchy on the edges and everything. Ya baby!