Description of this recipe: These Peach & Soured Cream Muffins are a delightful twist on the classic muffin. They feature the sweet, juicy flavor of fresh peaches balanced perfectly with the tangy richness of soured cream. The crumb is tender and moist, and the cinnamon-sugar topping adds a satisfying crunch and warmth. This recipe is perfect for a weekend brunch, a special treat, or even a delightful afternoon snack.
Why you will love this recipe: You’ll adore these muffins because they are incredibly easy to make, bursting with flavor, and have a wonderful texture. The combination of sweet peaches and tangy soured cream creates a sophisticated taste that’s not overly sweet. The demerara sugar and cinnamon topping provides a delightful crunch and aromatic spice that complements the fruity and creamy elements. They are also incredibly versatile; you can enjoy them warm from the oven, at room temperature, or even slightly chilled. Plus, the recipe is easily adaptable, allowing you to experiment with different spices, fruits, or toppings to create your own unique variations. The muffins also have a satisfying density that makes them feel more substantial than your average muffin, making them a truly satisfying treat.
Introduction:
As a food blogger and cookbook writer, I’m always searching for recipes that are both delicious and approachable. These Peach & Soured Cream Muffins are a perfect example. They strike a balance between simplicity and sophistication, making them ideal for home bakers of all skill levels. The magic lies in the combination of fresh, seasonal ingredients and the technique of incorporating them. The peaches add a burst of summer flavor, while the soured cream contributes a moistness and tanginess that elevates the muffins to a whole new level. The demerara sugar and cinnamon topping adds a delightful textural contrast and a touch of warmth, creating a truly irresistible treat. These muffins are not just a baked good; they’re an experience, a little taste of sunshine in every bite. And the best part? They are incredibly easy to make! The key is to avoid overmixing the batter, which will ensure a tender and light crumb. Get ready to impress your friends and family with these delectable muffins!
Ingredients:
- 120g butter, softened, plus extra for the tin
- 180g caster sugar
- 2 eggs
- 240ml soured cream
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 ripe peaches, pitted, 2 finely chopped and 1 cut into 12 wedges
- 3 tbsp demerara or granulated sugar
- ½ tsp cinnamon
- 3 tbsp soured cream
Preparation:
Step 1: Prepare the muffin tin. This step is crucial for preventing the muffins from sticking. Line a 12-hole muffin tin with paper or silicone cases. If using a non-stick tin, generously butter it to ensure easy removal of the muffins. Preheat the oven to 200°C/180°C fan/gas mark 6. Preheating the oven ensures that the muffins rise properly and bake evenly.
Step 2: Cream butter and sugar. In a large mixing bowl, cream together the softened butter and caster sugar with a pinch of salt until the mixture is pale and fluffy. This process incorporates air into the batter, resulting in a lighter and more tender muffin. Use an electric mixer for best results, but a wooden spoon and some elbow grease will also work. Make sure the butter is at room temperature for easy creaming. The mixture should be light and airy.
Step 3: Add eggs, soured cream, and vanilla. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. Then, stir in the soured cream and vanilla extract. The soured cream adds moisture and tanginess, while the vanilla extract enhances the overall flavor of the muffins. Gently mix until just combined.
Step 4: Combine dry ingredients and fold into wet ingredients. In a separate bowl, whisk together the plain flour, baking powder, and bicarbonate of soda. This ensures that the leavening agents are evenly distributed throughout the flour. Gradually add the dry ingredients to the wet ingredients in two batches, folding gently until just combined. Be careful not to overmix the batter, as this can result in tough muffins. Stop mixing as soon as the dry ingredients are incorporated.
Step 5: Fold in chopped peaches and divide batter. Gently fold in the two finely chopped peaches. Distribute the peaches evenly throughout the batter. Then, using an ice cream scoop or a large spoon, divide the batter evenly between the prepared muffin cases. Fill each case about two-thirds full.
Step 6: Prepare the topping. In a small bowl, mix together the demerara sugar (or granulated sugar), cinnamon, and a pinch of salt. This mixture will create a crunchy and flavorful topping for the muffins.
Step 7: Assemble and bake the muffins. Add a peach wedge to each muffin, gently pushing it into the batter. Spread a little soured cream over the top of each muffin and generously sprinkle with the cinnamon-sugar mixture.
Step 8: Bake and cool. Bake the muffins for 10 minutes at the initial high temperature. This initial burst of heat helps the muffins to rise quickly. Then, lower the oven temperature to 180°C/160°C fan/gas mark 4 and bake for a further 8-10 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
COOKING Rating:
- Skill Level: Easy
- Taste: Sweet, tangy, fruity, and slightly spicy
- Texture: Moist, tender crumb with a crunchy topping
- Overall: 5 stars
Serving Suggestions:
These Peach & Soured Cream Muffins are delicious served warm or at room temperature. They are perfect for:
- Breakfast or brunch
- Afternoon tea
- A sweet snack with coffee or tea
- Dessert with a scoop of vanilla ice cream or a dollop of whipped cream
Tips:
- Use ripe but firm peaches for the best flavor and texture.
- Don’t overmix the batter; this will result in tough muffins.
- If you don’t have soured cream, you can substitute it with Greek yogurt or crème fraîche.
- For a more intense peach flavor, you can add a teaspoon of peach extract to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- You can freeze the muffins for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 38-40 minutes
Nutritional Information (per muffin, approximate):
Values can vary depending on specific ingredients used
Calories: 280-320
Protein: 4-5g
Sodium: 150-200mg
Conclusion:
These Peach & Soured Cream Muffins are a delightful treat that is perfect for any occasion. The combination of sweet peaches, tangy soured cream, and a crunchy cinnamon-sugar topping creates a flavor explosion that will tantalize your taste buds. They are easy to make, and the recipe is adaptable, allowing you to customize it to your liking. Whether you are a seasoned baker or a beginner, you will be able to create these delicious muffins with ease. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of summer in every bite! The light crumb and unique tanginess is something you’ll be making again and again.
Q&A:
Q1: Can I use frozen peaches in this recipe?
A: While fresh peaches are highly recommended for the best flavor and texture, you can use frozen peaches in a pinch. Make sure to thaw them completely and drain off any excess liquid before chopping and adding them to the batter. This will help prevent the muffins from becoming soggy. You might want to pat them dry with paper towels for the same reason.
Q2: What can I substitute for soured cream if I don’t have any on hand?
A: If you don’t have soured cream, you can substitute it with Greek yogurt or crème fraîche. Both of these ingredients have a similar tangy flavor and creamy texture, making them excellent alternatives. Full fat Greek yogurt is preferable as it closely mimics the richness of soured cream. You can also try a homemade soured cream substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of heavy cream. Let it sit for 5-10 minutes until it thickens slightly.
Q3: How can I prevent my muffins from becoming dry?
A: The key to preventing dry muffins is to avoid overbaking them. Start checking for doneness a few minutes before the suggested baking time and use a toothpick to test for doneness. The toothpick should come out clean or with a few moist crumbs attached. Also, be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in tough, dry muffins.
Q4: Can I add other fruits or spices to this recipe?
A: Absolutely! This recipe is very adaptable. You can add other fruits like blueberries, raspberries, or chopped apples. You can also experiment with different spices, such as nutmeg, cardamom, or ginger. A pinch of almond extract would also complement the peach flavor nicely. The beauty of baking is the freedom to customize!
Q5: How do I store these muffins to keep them fresh?
A: To keep these muffins fresh, store them in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want to store them for longer, you can freeze them. Wrap the muffins individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To thaw, simply let them sit at room temperature for a few hours. You can also reheat them in the microwave for a few seconds for a warm and comforting treat.
