peach ginger muffins

If you look carefully, you can see peaches rolling around in the back of most of my recent photos. These peaches led to this, this, this, and two peachy banana breads. These peaches also led to these cute little peach ginger muffins… and we still have a bunch rolling around on the counter.

These soft, fragrant muffins have the most amazing ginger streusel that packs a delicious crunch into every bite. The sharp, spicy ginger contrasts so nicely against the sweet, plump peach chunks. What makes these muffins even more delectable is the addition of brown butter. Just like in my peach shortbread bars, I browned the butter before adding it to the batter — giving the muffins a rich, dark, nutty flavor.

These are perfect for breakfasts, snacks, and (my favorite) eating standing up over the oven. These peaches are ripening by the second — if any of you have any other peachy recipe ideas, shoot them my way!

With love,
Erica

Ingredients

  • 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

Crumb topping:

  • 3T cold unsalted butter cut into 1/2 inch pieces
  • 1/2c all purpose flour
  • 3 1/2 Tbs sugar
  • 1t ground ginger
Instructions
  1. Preheat the oven to 375F. Line or butter 12 muffin tins.
  2. 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).
  3. 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.
  4. 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.
  5. Bake 25 minutes if using fresh peaches. Remove from oven, and cool slightly
    before removing from muffin tin. Enjoy!

From Honest Cooking

best cinnamon coffee cake

When Izy and I first started e-mailing, I asked her what the best thing she ever baked was.
She sent me the recipe for this coffee cake. 

 I can’t believe that I didn’t make this coffee cake until now (the recipe has been floating around my kitchen counter for months). But I can believe that this is the best coffee cake I have ever eaten. 

It is a rich, golden cake swirled with sweet ribbons of cinnamon, and topped with a crumbly cinnamon streusel.  I wish you could have smelled my kitchen when it came out of the oven. It smelled like heaven as
the warmth of cinnamon and butter filled my house.

With love,
Erica

Streusel Topping
1 cup all purpose flour
1 cup packed light brown sugar
1 ¼ tsp cinnamon
½ cup butter, softened

Cinnamon Sugar
1/3 cup light brown sugar
¾ tsp ground cinnamon

Cake
¾ cup butter, softened
1/3 cup packed light brown sugar
½ cup granulated sugar
2 eggs
1 tbsp vegetable oil
1 ½ tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1/3 cup buttermilk (yoghurt works too)
1/3 cup milk

1.        Preheat oven to 325 degrees F.
2.        Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.
3.        Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.
4.        In a large bowl, cream the butter and sugars with an electric mixer for 1 minute. Add the eggs, oil and vanilla and mix until fluffy. Add the buttermilk and milk and mix well.
5.        In a separate bowl, combine the flour, baking powder, baking soda and salt. Combine this dry mixture with the wet mixture and mix well.
6.        Spoon half the mixture in a 9 x 13 inch greased, floured baking pan. Sprinkle cinnamon sugar over the batter and pat it down into the batter. Spread the rest of the batter over the cinnamon-sugar (you may need to moisten your hands with warm water/ oil to be able to spread it out)
7.        Sprinkle on the streusel topping evenly over the batter.
8.        Bake for 50-55 minutes or until the edges just begin to turn light brown. Cool and slice into 12 pieces.