Not long ago, I was invited on a tour of America's Test Kitchen and they gave everyone a recipe card for some truly scrumptious fig and chocolate chip muffins. The batter is thick; borderline scone dough. Once baked, they have a crusty exterior, but remain light, almost cake-like, on the inside. So, I was prepared to share a rhubarb variation everyone today. Alas, when I went to the store to purchase more rhubarb, they were out. Looking around frantically, my eyes locked on a tower of white peaches. Now, if I'm craving stone fruit, I'm going for cherries or apricots. Point being, it's not often that I see peaches and say "Yes! I must cook with those!" But something came over me and I realized that what I really needed in my muffins were peaches. And candied ginger. And almonds. Ok, there were a lot of things. But, hey, sometimes you know when these things will work. And, if I may say, they do. They really do.
WHITE PEACH AND CANDIED GINGER MUFFINS
NOTES
A few things: 1. I suggest using firmer peaches, as they're easier to chop, plus it prevents the mixture from getting too mushy when you cook them. 2. If you're like me and didn't look to see if you had unsalted butter before you started cooking, you can use salted butter and just omit the salt from the recipe. I did this and they came out tasting great.
SOURCE
Adapted from America's Test Kitchen
SERVINGS
Makes 12 muffins
INGREDIENTS
2 1/2 cups chopped white peaches (use firmer peaches)
1/2 cup granulated sugar, plus 1 tablespoon
2 cups all-purpose flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped candied ginger
DIRECTIONS
1. In a pot, toss peaches with 1/4 cup granulated sugar. Set over medium heat. Cook, stirring occasionally, until the peach starts to break down and juices are released, about 5 minutes. Remove from heat.
2. Preheat oven to 375 degrees F. Flour and grease a 12 cup muffin tin.
3. In a mixing bowl, whisk together the flour, remaining granulated sugar, light brown sugar, baking powder, and baking soda.
4. In a separate bowl, whisk together the sour cream, butter, and eggs. Add the vanilla extract and almond extract and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and, using a wooden spoon, mix until just combined. Do not over mix. Stir in sliced almonds and candied ginger.
6. Spoon half of the muffin batter into the prepared muffin tin and then spoon 1 teaspoon of the cooked peaches into the center of each. Top with remaining batter.
7. Bake for 20 minutes, or until a toothpick is inserted and comes out clean. Transfer muffins to a wire rack to cool. Store in an airtight container for 2 days.
