August 01, 2021


I'm sure it's no surprise that I chose a peach recipe this weekend from the heritage recipe cookbook. As you know, I bought 38 pounds of Georgia peaches from The Peach Truck a few days ago. I've been letting them ripen on the counter, and today they were perfect! So, I've spent all day up to my eyeballs in peaches--the biggest project is making preserves. The recipe I'm using takes a couple of days--which is a good thing, because I need a break from working in the kitchen!

While I was working on prepping the peaches, I decided that I'd try to find a peach recipe from the heritage cookbook--that way I could use up some peaches and make my weekly heritage recipe at the same time. Unfortunately, there were only three peach recipes to choose from--and one of them called for canned peaches, so that was out. I was left with Peach Muffins or Peach Crisp. The Peach Crisp sounded amazing, but I wanted to do something a little different; peach muffins aren't something you see very often, so I chose that recipe instead.

This recipe was submitted to the Rockwood, Michigan Area Historical Society by Stephanie Metzger.

As always with the heritage recipes, I am typing it out exactly as written in the book; I made this with no substitutions or changes. See my notes after the recipe for anything that may be unclear. The printer-friendly version below is written with any clarifications.

Here is a printer-friendly version!

Peach Muffins

1 egg
1/2 c. sour cream
1/4 c. vegetable oil
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen peaches, chopped/thawed

In mixing bowl, beat the egg, then add sour cream and oil. In another bowl, combine all dry ingredients, then fold into egg mixture; stir until moistened. Add the peaches and stir lightly. Spoon mix into greased muffin tins, each section 3/4 full. Bake at 375 F for 20 to 25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan.

My Notes:

This recipe is really straight-forward. As far as ingredients, I used full-fat sour cream and (obviously) fresh peaches. (I peeled and chopped 1-1/2 peaches to yield 1 cup)

I didn't even get out my stand mixer for this one--it was super easy and fast to throw together. (Exactly what I needed after blanching, peeling, and pitting peaches for what felt like days!)

The texture of the batter was very thick--I thought I had to have missed something, because it seemed TOO thick. But the recipe is so simple that I just went with it and hoped it would turn out. I figured maybe the juice in the peaches would keep it from being too dry. This is how thick the batter was:

I spooned the batter into a greased muffin tin--the recipe didn't say how many muffins it would make, but I got seven (and they were the perfect size).

I baked mine for 25 minutes; I kept expecting to see the tops turn brown, like I am used to seeing with muffins, but they stayed very white. After 25 minutes, they were just starting to brown, but I was afraid to let them go any longer because I didn't want the bottoms to burn.

I was excited to try one; they looked very different from the texture of muffins I'd seen before. The best way I can describe the texture is like a very thick pancake or a fluffy biscuit. (I'm guessing this is due to the sour cream; I don't normally bake with sour cream, even though I know it's commonly used in baked goods.)

The peach flavor was very mild. I love peaches, so I would have liked to taste it more, but Jerry doesn't like peaches and he still really liked the muffins. You really only get a taste of peach when you bite into the little chunks of peaches. The muffin itself doesn't have much flavor--but it's really good somehow! I just kept thinking of how it reminded me of thick pancakes (pancakes don't have a lot of flavor themselves, but somehow they are so good!).

Overall, I really like this recipe, but I wouldn't say that it's super special in any way. Maybe once I'm done making my peach preserves, I can spread it on the muffins for more peach flavor. Regardless, I think I'll circle back to this recipe at some point--I really like the texture of these!

1 comment:

  1. These muffins look delicious and I'll be they'll be great with the jam you're making. I'm also picturing the batter as the topping for peach cobbler.

    I really need to go get some more peaches and nectarines to bake with. The last ones we bought were so beautifully ripe and juicy that they were perfect for eating out of hand -- so we did! ;)


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