I love cookbooks. Maybe someday I will have one of my own, but until then, I really admire those that have already been published. I can only imagine how much work goes into compiling one!
My good friend, Kelsey, gave me the Back in the Day Bakery Cookbook for my 20th birthday. Ever since, I’ve tried to make at least one recipe from the book every month. For March, I let my dad pick while I was home on spring break.
It’s not even close to being summer, but I wasn’t surprised when he picked these Peach Cobbler Muffins. I mean, who doesn’t like peaches?
Unless, of course, you don’t. Which in that case, you can probably substitute another kind of fruit for the peaches.
I love that these muffins have buttermilk in them; it makes them especially moist and satisfying. Plus, with the leftover buttermilk I was able to make lemon poppyseed buttermilk pancakes! Can’t let that stuff go to waste.
I served these muffins at a brunch with my mom and gramma. They are the perfect compliment to any breakfast food and also wonderful when eaten by themselves with cream cheese.
Peach Cobbler Muffins
Author: Back in the Day Bakery | Makes: 12 muffins
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1 cup buttermilk
5 tablespoons vegetable oil
1 large egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 cups peeled, cubed frozen, canned or unthawed peaches
Turbinado sugar for sprinkling
Position a rack in the lower third of the oven and preheat to 350˚F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
In another bowl, whisk together the buttermilk, oil, egg vanilla, and almond extract. Pour the wet ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with turbinado sugar.
Bake for 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.
Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.