It’s Monday, which means it’s time to celebrate with muffins for #MuffinMonday. We were given an orange marmalade muffin recipe this week, and I adapted the recipe so I could use my homemade peach butter that I made last week. These muffins are moist, and they’re extra delicious when you slather them with butter and homemade peach butter.
When I get a hankering for something, I don’t like to wait for it- I want it NOW! Not in 4 hours. Not the next day. Now! I’m all about instant gratification, and muffins are just that. Mix. Bake. Eat. The entire process takes about 30 minutes. There’s nothing better than a homemade muffin to satisfy a craving.
The peach butter and buttermilk aid in the moist texture of this muffin.
If you’re unable to find peach butter, or don’t have the time to make it, you can use peach jam or preserves in its place.
I almost forgot to mention, these muffins are loaded with chunks of fresh peaches. Yum!
Peach Butter Muffins
2 3/4 cup all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
3/4 cup sugar
1/2 cup peach butter or peach preserves
6 tbs. unsalted butter, melted and cooled slightly
2 tbs. peach schnapps or brandy
2 eggs, room temperature
1 tsp. vanilla extract
1 cup peach chunks, fresh or canned
Preheat the oven to 400 degrees F. Line 2 muffin tins.
In a large bowl, add flour, baking soda, baking powder, and salt. Whisk to combine.
In a medium-sized bowl, add buttermilk, peach butter or preserves, sugar, melted butter, peach schnapps, vanilla, and eggs. Whisk until smooth. Add the wet mixture to the dry mixture and fold to combine. Fold in peach chunks.
Fill the prepared muffin tins 3/4 full. Bake for 15-20 minutes, or until tops are golden brown and a tooth pick inserted in the center comes out clean.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.