With peaches and apricots in every fruit market, can you blame me for stocking up. We had a few cobblers and a few baked peaches. We had a few more 'experimental' dishes that I won't elaborate upon. And finally I had to put the overripe peaches and apricots into the fridge where they were promptly forgotten for another 4 days.
When I opened that box of fruit, the overripe fruit was so aromatic! It was breakfast time, and so I decided I would use them for my favorite breakfast dish or course, muffins. I guess you could say my philosophy is 'when in doubt about what do with it, use it in a muffin'! This time, it paid off!
Peach & Apricot Muffins
Loosely adapted from this recipe from allrecipes.com
1 1/2 cups all purpose flour
1 1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
3 tbsp melted butter
1 large egg
3 tbsp buttermilk or milk (I used whey)
1/2 cup sugar
1/4 cup light brown sugar
1/2 tsp vanilla
1 cup chopped peaches & apricots, peeled, pitted & chopped
1. Preheat the oven to 180C/350F.
2. Prepare a 6 cup jumbo muffin tin, or an 8 cup regular sized muffin tin, by lining with paper liners.
3. In a large bowl, combine the flour, spices, baking soda and salt. Stir well to combine and set aside.
4. In a smaller bowl, combine the oil, butter, egg, buttermilk, sugars & vanilla.
5. Make a well in the center of the flour mixture and pour in the oil mixture. Stir gently until almost combined.
6. Add the chopped fruit and stir to combine completely. Do not overmix.
7. Spoon each prepared muffin cup up to 3/4 of the way.
8. Bake for 18-22 minutes or until the top of the muffin springs back when touched, and is starting to brown.
As you can tell, I used a combination of peaches and apricots, but I think this recipe would work well with most stone fruit. Just peaches. Just apricots. Nectarines, plums, cherries - just go wild!
We loved this recipe. The sugar and spice really brought out the flavor of the fruit and had us coming back for more.
I thought the muffin may be slightly too sweet because it is more sugar than I usually use in a muffin recipe. I was wrong! It all balanced out beautifully and my husband insisted I freeze the last 2 muffins so he could have them for breakfast later in the week.
Go make this muffin!
Until next time <3