The Mailbox: Reader requests peach muffins

08/20/2014 12:00 AM

08/19/2014 9:58 PM

RECIPE

Mom’s sour cream peach muffins

Prep time: 45 minutes

Cook time: 30 minutes

Makes 1 dozen

Mary Ann Robinson of Davis loves the muffins at Ikeda’s Fruit Stand, especially their moist and juicy peach muffins. She was hoping for their recipe or one similar. Although we haven’t received Ikeda’s recipe, Evelyn Bunch of Escalon shares her recipe that sounds like a match.

INGREDIENTS

Topping:

1/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter, softened

Muffin batter:

3 medium peaches (about 4 ounces each), diced

1 large egg

1/2 cup sour cream

1/2 cup milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

INSTRUCTIONS

For the topping: in a small bowl stir together the flour, sugar and cinnamon with a fork. Work in the butter until crumbly. Refrigerate until needed.

Position a rack in the center of the oven and preheat to 400 degrees. Line standard-size muffin cups with paper liners. Butter the pan around the muffin cups.

Bring a medium pot of water to a boil. Add the peaches and blanch them for 10 to 15 seconds. Rinse under cold water and peel. Cut peaches into 1/2-inch pieces. You will need 11/4 cups.

In a medium-sized bowl whisk the egg. Then whisk in the sour cream, vanilla and melted butter. Stir in the diced peaches and milk. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Pour into the sour cream- peach mixture all at once and stir quickly, just to moisten. The batter will be thick and lumpy.

Spoon into muffin cups, dividing it equally among them (the cups will be full.). Quickly crumble the topping over the tops. Bake 25 to 30 minutes until golden brown. The tops will spring back when lightly touched. Let cool in pan for 5 minutes and then carefully remove and cool on a rack. Cool 10 to 15 minutes. Serve warm.

Per muffin: 225 cal. ; 4 g pro. ; 34 g carb. ; 8 g fat (5 sat. , 2 mono. , 1 poly. ); 37 mg chol.; 235 mg sodium; 1 g fiber; 32% calories from fat.

Entertainment Videos

 

Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service