All hail summer produce! Courtney and I went to the Provo Farmer’s Market and picked up some peaches while there along with a bunch of other yummy stuff so I decided to give this recipe a try. Aren’t they adorable?
1/3 cup plus 1 tablespoon butter, softened
6 teaspoons brown sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
1/2 cup buttermilk
1 Preheat oven to 350. Spray muffin pan with cooking spray for baking.
2 Divide 1 tablespoon of butter evenly between 12 muffin cups. Sprinkle 1/2 teaspoon of brown sugar onto the butter in each muffin cup.
3 Cut 1 – 2 peaches into small slices. Put 2 – 3 slices on top of butter/brown sugar into each muffin cup.
4 Cut remaining peaches into small cubes, you should have about 1 cup of peach cubes.
5 Whisk together flour, baking powder, baking soda and salt.
6 Beat 1/3 cup butter and sugar together until creamy. Add egg and vanilla and beat for another 2 – 3 minutes or until well combined. Batter should be fluffy and white.
7 Add half the flour mixture and beat just until combined. Add buttermilk and beat for another minute. Add remaining flour and beat just until combined.
8 Fold in peach cubes.
9 Scoop batter into muffin cups. Bake 25 – 30 minutes or until toothpick inserted comes out clean.
10 Cool cakes for 5 minutes in pan then place wire rack over pan and turn upside down to release cakes.
recipe from Sweet and Savory