I feel like I have been making nothing but chocolatey baked goods lately. I don’t think there is anything wrong with that, but I wanted to throw something in the mix. I did that with these Lemon Poppy Seed Muffins. … Continue reading
It took a little over a year, but the Sundays with Joy group has baked 50 of the 100 recipes in the Joy the Baker Cookbook! We started in April 2012 but it really doesn’t seem like it has been that long. It has been fun looking forward to the next recipe every other week. And I am proud to say that I have not missed a recipe yet! Recipe number 51 is Peach Cobbler Muffins and since I haven’t shared one of the recipes in a while, I thought now would be a good time.
I am not really a peach eater but that wasn’t going to prevent me from making these muffins. And I can tell you I am definitely not crazy about peeling peaches. It added too much time to the process. I can’t find the website that I used to follow the steps for this, but if you Google it, a ton of tutorials come up.
First, place peaches in hot water for 10 minutes.
Then, put peaches in an ice bath for about 5 minutes.
Now peel the peaches and dice them. I am not a good peeler or dicer so it probably took me twice as long as it should have.
Once this was all done and the peaches were diced, the recipe moved along quickly, which I liked.
A wonderful bonus to this recipe is the use of brown butter. I love brown butter. It is a fantastic addition to any dessert. This is mixed with the dry and wet ingredients.
And you can’t forget the sugary, slightly crunchy crumble on top of the muffin!
As with any other recipe from Joy the Baker, these muffins came out great (even if I am not crazy about peaches)!
I love how you can see the specks of the brown butter along with the chunks of peaches.
If you want to make these delicious summertime muffins, pick up the Joy the Baker Cookbook! It is also perfect timing since peach picking season is right around the corner!
Tis the season for fall baking, which means pumpkin and apples are going to be the main ingredients of the majority of the recipes I’ll be making. As much as I love summer and the great flavors that go along with it, I am ready to move on.
Last week I got an email from King Arthur Flour for Pumpkin Cake Doughnuts. It looked so easy and delicious I couldn’t wait to make it. What’s great about this recipe is you don’t have to have them as donuts, so if you don’t have a donut pan, it’s ok! The recipe suggests that you can make them in a muffin pan and that is just what I did.
You can find the original recipe for Pumpkin Cake Doughnuts here… but here is the recipe for “Pumpkin Donut Muffins with Cinnamon and Sugar”…
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin (this is pretty much a whole 15 ounce can)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- 2 ½ tablespoons granulated sugar
Pre-heat oven to 350 degrees. Fill muffin tin with cupcake liners and set aside.
Combine the first 7 ingredients (all except the flour), and beat until smooth.
Add the flour and stir until combined (I found it to be a little lumpy).
Fill the liners ¾ full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Allow the muffins to cool slightly.
For the topping, combine the cinnamon and sugar in a small bowl and put the melted butter in a small bowl. Using a pastry brush, lightly brush the top of the muffin with butter (you need just enough to make the cinnamon-sugar mixture stick).
Dip the top of the muffin into the cinnamon-sugar mixture.
That’s it! So easy! You now have a wonderful, fall flavored breakfast treat with a sweet, slightly crunchy topping. I brought a whole plate to work for the lovely ladies in my department to enjoy. I hope you give it a try and enjoy it too!