I’m sure I’m not the first one to come up with this idea. A quick google search proves that I’m not. It’s a delicious idea, so I’m not surprised.
Peaches are in season here in Jersey. I love peaches. I love baking with peaches. I made some awesome banana bread muffins (recipe to come eventually) for the hubster, and I couldn’t stop thinking about how awesome they would taste with mashed peaches instead of bananas.
So…. I took a very butter-laden banana bread recipe I had laying around, took out the bananas, added some peaches, and enjoyed the deliciousness. If you have some ripe peaches, I highly recommend trying this.
Just… make sure you don’t accidentally double the baking soda. I did this while visiting family in Central Pennsylvania. The results were still yummy, but they looked deflated. They had expanded so much that they could not support themselves. My nephew Wyatt ate the majority, though, so I’d say they were still pretty good.
Yes, even I am prone to kitchen fails.
On to the recipe!
Peach Bread Muffins
2 Cups Sugar
1/4 Cup Brown Sugar
1 Cup Butter
2 Cups Flour
4 Cups Diced Peaches (About 10 Small or 6 Large Peaches)
1 tsp Salt
1/2 tsp Cinnamon
1 tsp Baking Soda
Cream together the butter and sugars. Add the eggs and mix well.
Combine the flour, salt, cinnamon, and baking soda. Slowly add to the butter mixture, a little at a time, making sure to mix thoughouly after each addition.
Mash the peaches, leaving some large chunks. You can do this with a potato masher. I cheated and just pulsed them a bit in my food processor.
Fold into the batter, and pour into lined or sprayed muffin tins. I filled mine about 2/3 full, which gave me 24 muffins.
Bake them at 350F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool a bit and enjoy!