I’m back! Sorry for being MIA. My husband and I have been traveling and eating our way through Japan. We are back and just in time for my favorite season!
I get oh so excited when May roles around and once again it is stone fruit season! Peaches are one of my favorite things to bake with and I have seen the first few fresh peaches popping up in our local fruit market. So below, I’m sharing a fresh twist on baking with peaches: peach cobbler muffins.
Muffin
2 1/2 C almond meal
1/2 tsp baking soda
1/2 C all natural applesauce
1 tsp cinnamon
2 eggs
1/2 C cooking liquid from filling
Filling
2 medium sized peaches, diced
1/2 C Maple Syrup
1 tbsp maple sugar
Topping
8 tbsp ghee
4 tbsp maple sugar
8 tbsp almond meal
1 tsp coconut flour
sprinkle of cinnamon
- Preheat the oven to 350 degrees.
- In a small saucepan on medium heat, mix the peaches, maple syrup and maple sugar. Let this combination cook for about 2-5 minutes, stirring occasionally, but just until the peaches are soft (but not mushy).
- Turn off the heat and pour the liquid from this mixture into a separate container and set aside. Since the peaches will release some juice and absorb some of the maple syrup, you should still end up with around a 1/2 C of liquid.
- Then, in a stand mixer (or large bowl with a whisk/hand mixer), add the almond meal, baking soda and cinnamon and turn the whisk on low to break up any of the lumps in your almond meal.
- Once you’re done integrating these ingredients, add in the eggs, cooking liquid from the peach filling, and applesauce and mix until everything is well incorporated. The batter should still have a somewhat grainy texture to it, which will tie into the cobbler topping.
- Take 1/4 C of the cooked peaches and fold them into the batter with a spoon or spatula.
- Spoon the batter into a muffin greased muffin tin using a 1/4 C measuring cup to ensure all the muffins are the same size.
- Bake for 25-30 minutes until a toothpick comes out clean and the tops are slightly toasted.
- Allow the muffins to cool for about 5-10 minutes (until you can comfortably hold them).
- Once cool, take a tablespoon and from the center of the muffin, scoop out 2 tablespoons of the center of the muffin.
- Then, take the same tablespoon and spoon in 2 tablespoons of your cooked peach filling. And now finally, the icing on the cake (or in this case the crumble on the muffin).
- In a small saucepan on medium heat (you can reuse the one from the peaches and save up all the yummy flavor you created when you cooked down the peaches), melt the ghee.
- Once the ghee is melted, turn off the heat and add in the maple sugar and almond meal stirring with a whisk.
- Then, sprinkle the coconut flour and cinnamon on the mixture and stir a few times until incorporated. It is important not to over mix the topping since you want there to be lumps in the crumble.
- Top your muffins with this crumbly goodness and enjoy!