Wednesday, September 17, 2014

Brown Butter Peach Cobbler Muffins

I don't know about you, but after that horrid blast of winter (in September!), I am in the mood for pumpkins, and sweaters, and cute boots, and the cinnamony scent of autumn baking.  Oh, you didn't hear about the freak storm that hit Calgary last week?  We received a surprising summer snow storm that lasted over three days, and left the whole city, or at least the trees, in shambles.  

Everybody in Calgary has at least one broken tree to deal with.  We have one tree in the front yard that has broken branch about 20 feet up, and I'm too scared to climb it myself.  Our second casualty is the highlight of our backyard, a beautiful, and massive Mayday.  It split right down the middle of the trunk.  *Sobs*   I'm hoping an arborist will be able to help us save this tree, so it won't have to be cut down completely.  
Considering, that some people were out power for days, and many probably had trees fall on their cars, or maybe even their homes, we didn't fair to badly.  And for that, I am thankful! 

This meme gives me a giggle:

giving oprah - You get a broken tree! Everyone gets a broken tree!

Even though the snow has all melted, and we are back to blue skies and seasonal temperatures, that taste of cold chilly weather has left me craving belly filling soups, stews, and cozy fall baking.  
These muffins retain a taste of summer, using up the last of my peaches, but would also work well with any number of fruits...apples? blueberries? plums?  Mmmmm!

Let's try this again, Mother Nature.  This time let us ease into fall; enjoying falling leaves, instead of falling branches, and pumpkins, and apples and the awesomeness of autumn.  Plus, I have some really cute jackets I want to wear;)

Brown Butter Peach Cobbler Muffins
Recipe Adapted from:Joy the Baker Cookbook

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
7 Tablespoons (close to ½ cup) butter
1 egg
1 egg yolk
1/3 cup milk (I used 2%)
2 teaspoon vanilla extract
1 1/4 cup diced peaches, washed & de-fuzzed, skin left on or peeled.

Streusel :
3 Tablespoons butter
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
pinch of salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Preheat oven to 350F.  Line muffin tin with cupcake liners (or grease tin) and set aside.
Using a small saucepan, brown the butter over medium-high heat.   Remove from heat and let cool.
While brown butter is cooling, use medium bowl and whisk together the flour, sugars, baking powder, salt, cinnamon, and nutmeg, and set aside.
And make your streusal: combine butter, flour, brown sugar, salt, nutmeg and cinnamon in a small bowl and mash, using a fork, until it is crumbly, and also set aside.
In a medium bowl or large measuring cup, whisk together the egg, egg yolk, milk and vanilla extract.  While whisking, slowly add the cooled brown butter (this is important or your eggs will scramble!) to the wet ingredients and whisk until well incorporated.
Add the wet ingredients to the dry and mix, and mix until just combined.  Gently fold in the diced peaches until they are distributed evenly.  Divide batter into the prepared muffin tin, and spoon the prepared streusel over the top of each muffin.
Bake muffins for 20-25 minutes, or until a skewer or toothpick comes out clean.  Remove from oven and let cool in the pan on a wire rack for about 10-15 minutes.


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