With the skies filled with smoke from the wildfires lately, we haven’t had a lot of time to spend outdoors. This has put a damper on my fruit supply. I had been watching the reports from local orchards and was almost ready to don some sort of breathing suit to get out and pick, regardless of the smokey skies. Luckily though, I didn’t have to take it that far. Last weekend, we had a short break in the smoke and decided to take advantage of the slightly clearer skies and head out to the orchards. We have an orchard not too far away that offers great prices on peaches, Gala apples and nectarines.
We hit the peach section of the orchard first and I have to say I was amazed. It has been a long time since I have been to an orchard that has peach trees. I am used to the small peaches that you get from the grocery store. At the same time, I have also spent time in Georgia and, to me, there is nothing like a Georgia peach. That is until this year. Apparently Washington can grow peaches just as well as Georgia can. These peaches were the size of softballs and packed full of sweet juicy flesh. The air just smelled wonderful, even with the occasional smell of smoke still in the air. Four buckets later and we had collected 45 pounds of peaches. Did I mention I like fruit???
While we continued to pick 45 pounds of Gala apples and 5 pounds of nectarines, the peaches are going to be the star of this post, with a short mention of the nectarines. (Hint…apple posts will be coming soon)
While we have managed to polish off a lot of the peaches fresh as snacks throughout the last week, we picked 45 pounds in order to freeze a lot of them for fruit smoothies throughout the winter (I will be sharing some of those recipes here soon). But, given my love for baking, I figured I needed to come up with something new featuring these juicy fruits. While my daughter Kaitlyn (a big thanks to her for these amazing photos – check out her photography site at Kaitlyn Evans Photography) wanted some sweet cupcakes, I decided on trying some muffins that combined the sweetness of the peaches with a nice butter and brown sugar crumble on top.
These Peach Crumble muffins make a wonderful breakfast on the go, but are also yummy enough for a dessert as well. Just be prepared to do some cutting. A batch of these muffins takes a full 4 cups of chopped peaches (I did also make a batch with nectarines and they were equally as yummy).
When mixing the muffin batter, I will warn you not to get concerned when you see the batter is thick. Once you fold in the chopped peaches, the juice from the peaches lends the additional moisture needed to give you your typical muffin batter consistency. The crumble mixture is thick and may seem as though there is a little extra butter in there…and there is. This gives an almost butter toffee taste on the top of these muffins that pairs perfect with the peaches.
As you can see, these light and fluffy muffins (almost cupcake like) are packed full of fresh fruit. They were a big hit with family and neighbors and I am already planning on making another batch this weekend (all 60 muffins we made are almost gone already). I plan to make a few extra this weekend and freeze some…they will make perfect breakfasts on-the-go since school starts next week. That is if they last that long this time. At this rate, I may just have to make another trip out to the orchard for another 45 pounds of peaches.
- ¾ cup room temperature butter
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ cup sour cream
- ¾ cup vanilla yogurt
- 3 cups all purpose flour
- 1½ teaspoons baking soda
- 1 1.2 teaspoons baking powder
- 1 teaspoon salt
- ⅛ teaspoon nutmeg
- 4 cups chopped peaches (I made mine about ¼ inch cubes)
- ½ cup packed brown sugar
- ½ cup old fashioned oats
- 2 tablespoons flour
- 4 tablespoons melted butter
- Preheat oven to 350 degrees
- Line muffin pans with cupcake liners
- Using a stand mixer, cream together butter and sugars until light and fluffy
- Add one egg at a time and mix until combined
- Add the sour cream, yogurt and vanilla and mix until combined
- Add in flour, baking soda, baking powder, salt and nutmeg. Combine until a thick batter forms
- Fold in the chopped peaches until well combined and batter is a bit thinner
- Fill muffin cups about ¾ full
- In another bowl, mix together all ingredients for the crumble until a thick crumble forms
- Top each muffin cup with a spoonful of crumble
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean
- Let the muffins cool in the pan for 5 to 10 minutes and then remove them to a wire cooling rack