Peach Studded Muffins Recipes

Makes 8 muffins

Non-stick cooking spray or softened butter, for preparing the pan

1¾ cups (7 5/8 oz/215g) unbleached allpurpose flour

½ cup (3½oz/100g) granulated sugar

2 tsp baking powder

¼ tsp baking soda

¼ tsp table salt

¾ cup (180ml) buttermilk, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

¾ cup (4oz/115g) diced ripe peaches, lightly mashed

6 tbsp (3oz/85g) unsalted butter, melted Coarse sanding sugar (optional)

1. Position a rack in the center of the oven and heat the oven to 375°F/190°C/Gas 5). Lightly grease the top of a standard 12-cup muffin tin (this will keep the muffin tops from sticking to the pan’s surface). Line 8 cups with paper or foil baking cups, leaving one empty in between (this gives the muffin tops a nice round shape).

2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended. Put the buttermilk, egg, and vanilla in a small bowl (or measure the buttermilk in a 2-cup/480ml glass measure and add the egg and vanilla) and whisk until well blended. Pour the liquid over the dry ingredients along with the peaches and melted butter and, using a silicone spatula, gently fold until just blended. Portion the batter evenly and sprinkle the tops with coarse sanding sugar (if using). The muffin liners will be very full. Bake until a pick inserted in the center comes out clean, 18 to 21 minutes.

3. Move the pan to a rack and let cool for 10 minutes. Use a table knife to separate the tops (if necessary), then invert the pan to release the muffins.