This recipe makes one dozen muffins. The batter is thick like wet bread dough. I found an ice cream scooper to be the perfect tool for measuring out batter into the muffin tin.
I like this recipe for many reasons, but one of the best reasons is that it allows me to peel peaches and I get a strange bit of satisfaction out of the method. I had heard of this method for onions and tomatoes but had never tried. Alice Waters suggests doing it for peaches in her The Art of Simple Food cookbook, which is one of my most valued books. If you want to have few, but very high quality cookbooks in your collection, this would be one to add to the shelf. To peel the peaches, prepare a small pot of simmering water. Drop a peach in the water and let it simmer for about 20 seconds. Remove the peach with a slotted spoon. Using a paper towel, gently rub the skin off of the peach. It generally slides right off of the flesh.
2-¾ cups all purpose flour
⅓ cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup canola oil
1-¼ cup sour cream (plus ¼ cup sour cream at the end of the recipe)
⅓ cup honey
1 teaspoon vanilla
1-½ cups peaches, peeled and chopped (5 small worked for me)
1 Tablespoon raw sugar
1/8 (or less) teaspoon cinnamon
Place the flour, sugar, baking powder, baking soda and salt in a small bowl. Stir it with a whisk to lighten and combine it. Place the egg and oil in a larger bowl. Whisk the egg and oil together until they are well combined. Add 1-¼ cup of sour cream. Whisk the mixture to fully incorporate the sour cream and then add the honey and vanilla. Again, whisk to fully combine the wet ingredients.
Pour the flour mixture into the wet mixture and stir it gently with a spoon. Add the additional ¼ cup sour cream to the mixture to add more moisture and continue to mix gently until the batter is uniformly wet and combined. Do not over-mix. Add the peaches and stir them into the batter.
Using a spoon or an ice cream scoop, place the batter in a well greased 12 cup muffin tin. In a small prep bowl, combine the sugar and cinnamon. Sprinkle the muffin batter with the cinnamon sugar.
Bake for 18 to 20 minutes or until golden.
Remove the muffins to a wire rack to cool completely.
This recipe was inspired by a sour cream muffin recipe found in The Sharing Table at Garland’s Lodge. This recipe is quite different, but their muffin is my muffin’s mom. It is a good book, and in fact it was an IACP Finalist.