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Delicious peach and white chocolate muffins: a perfect balance between sweet and fruity

Delicious peach and white chocolate muffins: a perfect balance between sweet and fruity

These delicious White Chocolate Peach Muffins combine the rich sweetness of white chocolate with the fresh, juicy flavor of ripe peaches. Each muffin is topped with a crumbly cinnamon-infused topping that adds a delicious crunch to every bite. The soft, moist muffin interiors, combined with chunks of white chocolate and tender peaches, make these muffins an irresistible treat for any occasion.

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Why you'll love it: You'll love these peach and white chocolate muffins for their perfect balance of flavors and textures. The muffins are incredibly moist and tender, thanks to the addition of sour cream in the dough. The white chocolate chips provide a rich sweetness that perfectly complements the fresh, fruity peaches. The breadcrumb topping adds a satisfying crunch and a touch of cinnamon that ties all the flavors together. These muffins are easy to make and offer a delicious twist on traditional muffin recipes, making them a favorite for breakfast or a sweet snack.

Perfect occasion: These muffins are ideal for any occasion where you want to impress with a homemade treat. They are perfect for breakfast or brunch, afternoon tea or as a delicious snack to enjoy with your favorite drink. They also make a wonderful gift when you want to share some homemade goodness with friends and family. Their beautiful presentation and delicious flavor guarantee that they will be a hit at any event.

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Decorating Tips: For an extra touch of elegance, top each muffin with a piece of white chocolate before baking. You can also sprinkle a little cinnamon or powdered sugar on the muffins once they have cooled. Serve the muffins in decorative molds or arrange them on a pretty platter to enhance their visual appeal. If you want to add a pop of color, consider garnishing with a few slices of fresh peaches or edible flowers.

Peaches:

  • 1 1/3 cup (8 oz) chopped peaches, ripe but firm
  • 1 teaspoon of lemon juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon of flour
  1. In a medium bowl, combine chopped peaches with lemon juice, brown sugar and cinnamon. Leave to rest for 30 minutes. Drain the peaches well and mix them with the flour. Reserve 1/4 cup peaches for top and set aside.

Breadcrumb topping:

  • 1/2 cup (2 1/4 oz) all-purpose flour
  • 2 tablespoons of sugar
  • 2 tablespoons of brown sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 1/2 tablespoons cold unsalted butter, cubed
  1. In a medium bowl, combine flour, sugar, brown sugar, cinnamon and salt. Using a pastry blender or your fingertips, blend the cold butter into the flour mixture until it resembles wet sand. Squeeze the mixture to form pieces. Store in the refrigerator until ready to use.

Muffins:

  • 2 1/4 cups (10 1/8 oz) all-purpose flour, sifted (plus 1/2 teaspoon for chips)
  • 2 teaspoons of yeast
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1 1/8 cup (8 oz) sugar
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup (8 oz) sour cream
  • 3/4 cup (4 1/2 oz) white chocolate chips
  • 1 or 2 squares of white chocolate broken into pieces (optional)
  1. Preheat oven to 375°F. Line a muffin tin with 12 servings of tulip muffin cups.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy. Stir in the eggs and extracts in three separate additions, making sure each is fully incorporated before adding the next.
  4. Using a wooden spoon or spatula, mix the flour mixture into the dough in two batches, alternating with half of the sour cream after each addition. Mix until combined. The dough will be thick.
  5. Mix the white chocolate chips with 1/2 teaspoon of flour, then incorporate them into the dough. Gently incorporate the peaches.
  6. Transfer batter to prepared muffin pan. replaces the word nice with emptyp with reserved 1/4 cup peaches and the breadcrumb topping. Optionally, garnish each muffin with a piece of white chocolate.
  7. Bake for 5 minutes. Reduce the oven temperature to 350°F and continue baking until the muffins are lightly browned and a toothpick inserted in the center comes out clean, about 15 to 20 more minutes. Let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

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