Spiced Peach Muffins

Before the peach season is over I wanted to share another recipe. I again had some peaches that were going bad and refused to let them go to waste. I was in the mood for muffins at the time and wondered if peaches would be good in a muffin. After a little searching, I found this recipe from King Arthur Flour. The spices in this recipe reminded both myself and my husband of pumpkin pie! The smell of allspice, cinnamon, and nutmeg filled the house while the muffins were baking. The peaches worked surprisingly well the spices, but could easily be substituted with other fruits. The muffins were originally supposed to be made into over-sized muffins, but I went with more regular sized muffins and made close to 2 dozen.

Spiced Peach Muffins

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4 1/2 cups all purpose flour

1 teaspoon salt

4 1/2 teaspoons baking powder

2 cups dark brown sugar

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs

3/4 cup vegetable oil

1 1/4 cups milk

4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced

granulated sugar

Combine flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they’ll be very full. Sprinkle with granulated sugar. Bake at 400 degrees for 25 to 30 minutes, or until muffins test done.

Source: King Arthur Flour

Peach Crumb Tartelettes

I have been enjoying peach season thus far, but I always end up over purchasing peaches! I guess my eyes are bigger than my stomach when I shop! On the other hand, I was secretly hoping to have extra peaches so I could make a sweet treat with them. I saw this recipe on my reader and new I needed to make them. Cute little mini peach pies that you can quickly devour in one bite, complete with a crumb topping and all the peach flavor one can desire! I guess the family enjoyed them too because they were not around for long!

Have a great weekend…I’m planning to enjoy the last days of summer weather. It has already started to get cooler here.

Peach Tartelettes

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1 1/2 cups finely chopped ripe peaches

1 tablespoon cornstarch

1/4 cup granulated sugar

2 1/2 teaspoons lemon juice

1/4 teaspoon vanilla extract

1/2 cup all purpose flour

1/3 cup packed brown sugar

1/8 teaspoon salt

3 tablespoons cold unsalted butter, cut into small pieces

Heat oven to 400 degrees.

Roll out pie dough round onto floured surface, as thinly as possible. Using a round cookie cutter, cut dough into small rounds. Place rounds into a 24 cup mini muffin pan. Prick dough with a fork. Bake 10 to 12 minutes or until golden; remove from oven and cool completely.

In a small saucepan, stir together peach, cornstarch, granulated sugar, and lemon juice until combined; bring mixture to a boil; cook for 1 minute, stirring frequently. Stir in vanilla until combined.

To make the crumb topping, in a medium bowl, stir together flour, brown sugar and salt until combined; knead in butter, using fingertips or a fork, until well incorporated and mixture clumps together.

Spoon peach filling into tart cups. Evenly sprinkle crumb topping over each tart. Bake 10 minutes or until golden brown. Transfer tartelettes to a wire rack to cool completely.

Source: Sugar Plum