Traverse City Record-Eagle


August 23, 2010

Rebecca Lindamood: Hot days of canning


Peaches and Cream Time Saver Muffins

2¼ c. all-purpose flour (You can substitute white whole wheat flour for up to 1 cup.)

1½ t. baking powder

½ t. baking soda

½ t. salt

4 T. unsalted butter, at room temperature

¾ c. granulated sugar

2 large eggs

2 t. vanilla extract

½ c. sour cream or plain yogurt

1 c. chopped peaches, fresh or frozen

Optional, sugar for sprinkling over the muffins before baking. Demerara (raw) sugar works great.

Preheat the oven to 375°. Grease silicone muffin cups or line a muffin tin with greased paper liners.

Whisk together the flour, baking powder, baking soda, and salt, in a mixing bowl. In the bowl of a stand mixer, or a large mixing bowl, beat the butter and sugar. If you do not have a stand-mixer, use a hand-mixer. Whether you are using a stand or hand-mixer, start on low until the ingredients are evenly incorporated, then slowly increase the speed to medium-high until the butter mixture is very light in color (nearly white.)

Scrape down the bowl to remove any remaining butter from the sides, then add the eggs one at a time, beating well to fully incorporate each egg before adding the next.

Add the yogurt (or sour cream) and vanilla, and mix until even.

Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick. Do not overbeat. Gently fold the peaches in by hand, using a wooden spoon or spatula. Divide the batter into the prepared muffin cups. You can use a heaping ¼ cup measuring cup to get the best results. Sprinkle with sugar, if desired.

Bake for 18 to 24 minutes, until a toothpick inserted in the center of one muffin comes out clean. Remove from the oven and cool in the pan for 5 minutes. Transfer muffins to a cooling rack.

— Adapted from King Arthur Flour

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