Peach Shortcake Muffins

I'll surely run out of this season’s peaches before running out of ways in which to use them.

A Peach Pie was on the dessert menu for this past Sunday dinner and after everyone enjoyed a piece I placed the one remaining portion on a plate and left it on the kitchen counter.

Later on that evening I developed a craving for that leftover piece but much to my disappointment it was nowhere to be found.  I do have my suspicions as to who made it disappear but without indisputable proof those suspicions will be kept to myself.

By now you may have noticed that I love baking muffins and have gathered a good number of delicious muffin recipes.

This recipe for Peach Muffins uses a method of preparation that is a little different than many other muffin recipes I make.  Instead of melting or softening the butter it’s cut into the dry ingredients with a pastry blender in its hard, cold state.  This method gives a very tender texture leaving one to wonder if it’s truly a breakfast food or dessert.  The recipe for these muffins does not include eggs in case you suspect that it is missing from the ingredient list and believe me you won't miss their absence. 

Posting peach recipes is over for this year but you can be sure that I will be making something peach until the very last Ontario peach is gone.

Peach Shortcake Muffins

1 2/3 cups all purpose flour
½ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ginger
6 tablespoons cold butter
1 cup milk
1 cup peeled, diced fresh peaches

Topping
 2 tablespoons granulated sugar
½ teaspoon cinnamon

1. In a large bowl sift together flour, sugar, baking powder, salt and ginger.
2. Cut in butter with a pastry cutter until crumbly.
3. Add milk and peaches just until blended.
4. Spoon into paper lined muffin pan wells.
5. Sprinkle with sugar cinnamon mixture.
6. Bake in preheated 400 degree F. oven for 20 to 25 minutes or until set and golden.
7. Let rest in muffin pan 5 minutes then remove and set on cooling rack to cool completely.
8. Makes 7 to 8 large muffins.

 

Notes, Tips and Suggestions

• Since the butter is cut into the dry ingredients instead of being melted and blended in, you may find the paper liners absorbing some of that butter.  Lining your cooling rack with a paper towel before placing the muffins on to cool helps absorb any excess butter. Not to worry, the muffins are not oily.
• Instead of sprinkling the sugar mixture on the muffins before baking I prefer sprinkling the tops right after removing from the oven while still hot.

 Measuring Up 

 I usually use the guide on the package of butter for various cup measurements however tablespoon and ounce measurements are not displayed.This butter ruler was given to me as a gift by a certain cream puff lover who probably wanted to make sure that things were measuring up correctly.

It’s a convenient baking tool and recommend it to anyone not relishing the thought of scooping out the required tablespoons of hard butter.

I’m sure that it's available for purchase in any baking supply store although I did once win one at the Food Show for answering a skill testing question.

Don’t be impressed, it would have been embarrassing had I answered such an easy question incorrectly!