Peach Shortcake Muffins

Peach Shortcake Muffins

The fresh peaches have just started to arrive at the local Farmers’ Market.  This variety is semi freestone.  The farmer that I spoke with said that because it was so dry last year, they were almost freestone, but with all the rain this year, they are not.

A lovely way to use fresh peaches, Peach Shortcake Muffins are moist and delicious for breakfast or with a cup of coffee or tea.

Peach Shortcake Muffins

Serves 12 - 14 muffins
Inspiration Robin Hood Baking Festival Cookbook

Ingredients

  • 1 2/3 Cups all purpose flour
  • 1/2 cup white sugar
  • 2 1/2 Tsp baking powder
  • 1/4 Tsp salt
  • 1/2 Tsp ground ginger
  • 6 Tbsp butter
  • 1 cup milk
  • 1 2/3 Cups coarsely chopped fresh peaches

Topping

  • 1 1/2 Tbsp white sugar
  • 1/2 Tsp ground cinnamon

Directions

Combine the flour, white sugar, baking powder, salt and ground ginger in a large bowl. Cut in the butter with two knives or a pastry blender until it becomes coarse crumbs.
Peach Shortcake Muffins
Peel the peaches and chop using a mandolin or knife.
Peach Shortcake Muffins - chopped peaches
Add the milk and peaches to the flour/sugar mixture, stirring just until mixed.
Peach Shortcake Muffins - batter
Topping
Combine the sugar and cinnamon.
Spoon the batter into muffin tins which have been greased or lined with silicon or paper muffin holders. Sprinkle the topping over the muffins.
Peach Shortcake Muffins
Bake at 400 deg F, for 20 to 25 minutes or until the top springs back when lightly touched or a cake tester comes out clean.
Peach Shortcake Muffins

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