I visited the Bryant Orchards shop this week. They mostly sell peaches and that is why I go there. You will not find peaches like these in your grocery store.
I had some heavy cream I purchased and never used, so Peaches and Cream Muffins were born.
Peaches and Cream Muffins
1 large or 2 medium peaches
1 teaspoon lemon juice
3/4 cup cream, you may substitute milk
1/3 cup oil
2 cups flour
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1-2 Tablespoons raw sugar for sprinkling on top
Preheat the oven to 400°. Spray a muffin baker with Pam and set aside. I used a silicone one on top of a baking sheet.
Peel, slice and dice the peaches. You will want around 3/4 to 1 cup after dicing. Sprinkle the lemon juice on top and give them a stir.
This is to prevent browning while you assemble the rest of the ingredients.
Place the egg, cream and oil in a large bowl. Give it a brisk whisk to incorporate them. Add the flour, sugar, baking powder, salt and cinnamon to the egg and cream mixture. Switch to a spoon as the whisk will clog with the batter. Mix just until moistened and then fold in the peaches.
Fill the muffin baker. I used an ice cream scoop and it made 10 substantial muffins. You may fill them 3/4 full and you will be able to get 12 muffins from this recipe.
Sprinkle the tops with raw sugar. Bake for 20 to 25 minutes. Test with a toothpick. My big muffins took 25 minutes.
The muffins were nice and moist and not too sweet. I used less oil than a lot of recipes I found, so I worried they may turn out dry, but they were quite good. I'm sure the moist and delicious fresh peaches had a lot to do with it!