Makes 18
INGREDIENTS
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- 1 ½ cups light brown sugar, firmly packed
- ⅔ cup vegetable or other neutral oil
- 1 large egg, beaten
- 1 cup sour cream
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp table salt
- 2 ½ cups all-purpose flour
- 1 ½ cups peeled, pitted, and chopped fresh peaches (around 2 large)
- ½ cup chopped toasted pecans or almonds (optional)
INSTRUCTIONS
Preheat oven to 325°F. Line a muffin tin with paper baking cups.
In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
In a large mixing bowl, whisk together the brown sugar, oil, and egg. Make sure the sugar doesn’t stay in clumps.
In a separate small bowl, whisk together the sour cream, baking soda, vanilla, and salt. Stir the sour cream mixture into the sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in the flour just until incorporated — do not overmix. Fold in peaches and nuts.
With a large spring-loaded ice cream scoop, place one scoop of batter into each muffin cup. They will be very full. Sprinkle tops lightly with the cinnamon sugar mixture. Fill any empty muffin cups halfway with water so the pan doesn’t burn.
Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let sit for a few minutes in the pan and then remove from pan to a wire rack to cool. Best served warm or at room temperature.
Make ahead: Muffins can be baked, cooled, covered, and refrigerated for up to four days. Rewarm before eating. They can also be placed in an airtight container and frozen for up to two months.
LEE’S TIPS TO MAKE MOIST MUFFINS
- Fill empty muffin cups halfway with water. This step adds moisture to the oven and also keeps the empty cups from burning.
- Don’t overmix the batter. Overmixing can make the muffins dry.
- Don’t overbake. This will also make the muffins dry. Given that oven temperatures can vary, start checking them 5 to 7 minutes before the recipe indicates they will be done.
- Use paper muffin liners. While you can grease the muffin tin, using paper liners helps keep the moisture in the muffins while they bake.
- Don’t leave baked muffins in tins for too long. Once you remove cooked muffins from the oven, let them sit for just a few minutes and then remove them to a wire rack to cool.
PALISADE PEACHES
It’s Palisade peach season! Why are these Western Slope favorites so delicious? They grow in a unique microclimate that has a combination of hot days and cool nights. Find them at roadside farm stands around Colorado or in your local grocery store. Peaches are ready to eat when they emit a sweet aroma and have a little give to the flesh when you press gently with your fingers. If you bring some home before they are ripe, simply place them out of direct sunlight on your kitchen counter for a day or two.
