peach shortbread bars, I browned the butter before adding it to the batter -- giving the muffins a rich, dark, nutty flavor.
- 6T unsalted butter
- 1/3c milk
- 1 large egg
- 1t vanilla extract
- 1 1/2c all-purpose flour
- 1/2c sugar
- 1 1/2t baking powder
- 3/4t salt
- 2 cups diced peaches (about 2 peaches)
- 1/4 cup crystallized ginger, diced
- 1t ground ginger
- dash of cinnamon
- 3T cold unsalted butter cut into 1/2 inch pieces
- 1/2c all purpose flour
- 3 1/2 Tbs sugar
- 1t ground ginger
- Preheat the oven to 375F. Line or butter 12 muffin tins.
- Melt the butter in a small saucepan over medium heat. Once the butter melts, let it continue to cook, watching carefully all the while. It will start to slowly (then very quickly!) brown. When you see dark solids starting to fall to the bottom of the pan and notice a rich, almost caramel-like aroma rising from the butter, remove it from the heat. (You may need to transfer it to a new container to cool so that it does not continue to cook in the residual heat of the pan. Be careful as once it’s properly browned it can burn very quickly). Don’t worry about the darker brown grains at the bottom; they are part of what gives the butter the distinctive flavor. Allow the browned butter to cool somewhat. (It does not need to completely cool, but should be cool enough that it does not cook the eggs when you mix the wet ingredients together).
- Stir the dry ingredients together (except for the peaches and ground ginger). Stir the wet ingredients together, and add to the dry. When mixed, gently fold in the peaches and chopped candied ginger. Fill 12 muffin tins.
- Make the crumb topping: Mix the flour, sugar, and ginger together and then rub the butter pieces into this mixture with your fingers. Sprinkle evenly on top of the filled muffin tins.
- Bake 25 minutes if using fresh peaches. Remove from oven, and cool slightly before removing from muffin tin. Enjoy!