Email to Cat      

Peach Muffins with Peach Butter

Source of Recipe


Emeril Lagasse






List of Ingredients



• 1-1/2 cups plus 1 Tbsp all-purpose flour
  
• 1/2 cup granulated sugar
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup chopped fresh or frozen unsweetened peaches, thawed (2 medium peaches)
  
• 1 cup sour cream
  
• 1/4 cup (1 stick) melted unsalted butter
  
• 1 large egg
  
• 1/2 tsp pure vanilla extract
  
• Confectioners' sugar, for dusting
  
• Peach Butter (recipe follows)
  






Instructions



1. Preheat the oven to 400° F. Lightly grease a 12-cup muffin tin and set aside.
   
   
2. Sift 1-1/2 cups of the flour, the granulated sugar, baking powder, baking soda and salt into a large bowl. In a small bowl, toss the peaches with the remaining 1 tablespoon flour.
   
   
3. Whisk together the sour cream, butter, egg and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients, stirring quickly until just combined, being careful not to overmix. Fold in the peaches and divide the batter among the muffin cups. (The dough will be somewhat cakey.)
   
   
4. Bake until a tester inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20 minutes.
   
   
5. Remove the muffins from the oven, let cool in the tin for 5 minutes, and then turn out onto a wire rack to cool. Sprinkle with confectioners' sugar and serve warm with Peach Butter.
   
   Makes 12 muffins.
   
   ..........
   
   PEACH BUTTER
   
   • 1/2 cup (1 stick) unsalted butter, at room temperature
   • 1/4 cup peach preserves
   
   Combine the butter and preserves in a medium bowl. Using a rubber spatula, fold together until smooth. Pack the peach butter into a decorative bowl or ramekin, and serve as an accompaniment to the peach muffins. (The butter will keep in a tightly covered container in the refrigerator for up to 1 week.)
   
   Makes 1/2 cup.