Peach cobbler muffins…

As many of you already know, my husband and I were blessed with the arrival of our beautiful daughter, and she is absolutely amazing.  As we kept her name under wraps throughout the pregnancy, she assumed the nickname “Peaches” by family and friends. We thought it fitting that the first journey out of the house was to the Hill Stead Museum’s farmer’s market down the road…getting her used to shopping and eating local at the ripe age of 7 days old. Well, tis the season for peaches and low and behold they were rolling off the tables at the market and looked irresistible. The flesh of the peaches was starting to turn a beautiful rose color, a nice indication that the sun has sweetened them, and they smelled divine. I had every intention of making a peach cobbler pie, however I needed something quicker that I could make while our little “Peaches” was sleeping.  This recipe is super easy and delicious.  They taste wonderful with a fresh ricotta spread, the basil adds a nice complex note to the flavor profile, and don’t forget that hot cup of coffee when devouring these muffins for breakfast.

Peach cobbler muffins…

muffins:

2 cups flour

1 cup brown sugar

1 tsp salt

1 tbs baking powder

¼  tsp baking soda

1 tsp cinnamon

½ cup ricotta cheese

½ cup sour cream

3 tbs vegetable oil

1 egg

½  cup orange juice

1 tsp vanilla

3 diced firm peaches, diced

crumble topping:

4 tbs butter, melted

4 tbs flour

4 tbs granulated sugar

½ tsp cinnamon

ricotta spread:

½ cup ricotta cheese

1-2 tbs honey

1 tbs minced fresh basil

pinch of salt


Preheat oven to 350 degrees.  Grease muffin tin or use muffin papers.  Sift together dry ingredients.  Mix together wet ingredients.  Add wet to dry and combine. Add diced peaches.  If you prefer you can remove the skin, however the skin is really not noticeable and adds beautiful color.  Fill muffin tin to the top.

For crumble, melt butter, then add dry ingredients until the mixture resembles little pebbles.  Top each muffin w/ crumble.

Place in oven, and bake 26-30 minutes, until top is golden brown and toothpick comes out clear.

While baking, mix together ingredients for ricotta spread.

Serve muffins warm with a dollop of ricotta spread.

Eat together, toast to each other, and enjoy!

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5 responses to “Peach cobbler muffins…

  • Lisa Ruminski

    I can’t believe you are already baking and blogging, Chandra! Bravo!

  • Pam Novak

    Hey Chandra,
    Congrats on the birth and your precious little girl!
    I just made these muffins, which were absolutely delicious. I expected them to rise a bit more, but with the fruit they stayed at just a little bit above the liquid level. Did you find the same?
    xxoo, Pam

    • foodfilosofi

      Pam! Thank you! She shares another precious little girl’s name 🙂
      I’m so glad that you tried them! We devoured our batch in one day 🙂
      Mine actually did rise OK, and created a nice muffin top…I can think of two things…did you bake on a particularly humid day? also over mixing can deflate the leavening agents…maybe try mixing the peaches in w/ the wet ingredients and then adding them to the dry to eliminate one extra mixing session…
      I’m planning on making them again and see if I run into a similar problem…
      Take care!

  • 10 Sweet and Savory Peach Recipes | Yummly

    […] Peach Cobbler Muffins from foodfilosofi […]

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