These muffins fly dangerously close to the over-fattened dessert fetishism that is clogging all our arteries, that is making all our jeans unwearable, and that is gradually unraveling the fabric of American productivity — like an all-consuming tsunami of french-fry grease and hydrogenated animal fats. Okay, I may be exaggerating, but the point is that these muffins are not healthy. On the other hand, ‘tis the season for cherries and peaches, so bring ‘em on!
I was originally going to make Blueberry Peach Muffins, but blueberry season is gone so I swapped them out for a cup of sweet cherries. Here’s the adapted recipe:
Sweet Cherry and Peach Muffins
Ingredients
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 3 eggs [learn to crack eggs with one hand]
- 1 cup milk
- 1/2 cup melted butter
- 1 cup pitted and diced sweet cherries
- 1 cup peeled and diced fresh peaches
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons melted butter
Procedure
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
For a healthier take on Peach and Cherry muffins, try these.
