Fresh Peach Muffins

There is nothing like the flavor of a fresh peach. They are also very nutritious. A medium peach contains 465 IU of vitamin A, along with B vitamins, folic acid, vitamin c, potassium, and fiber. All that for only 35 calories. A few days ago, some friends of ours were kind enough to bring us fresh peaches from Peach Park in Chilton County. We ate many of them plain and unadorned, but I was compelled to use a few in a batch of peach muffins.

Peach Muffins

1- 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 stick butter, softened
2/3 cup sugar
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1/2 cup sour cream
1-1/2 cups fresh peaches, chopped
sugar to sprinkle on top

Combine dry ingredients. In a separate bowl combine butter and sugar and beat until creamy. Add eggs and vanilla. Stir in milk and sour cream. Combine with dry ingredients and beat until smooth. Fold in peaches. Spoon into a greased muffin tin and sprinkle with sugar. Bake at 375 for about 20 minutes.

Beat ingredients until smooth:

Gently fold in peaches:

I found this fun square muffin pan at Target and decided to try it for the muffins:

Fill to the top with the batter and sprinkle with sugar. I used turbinado sugar which is what I use to top creme bruleé.

These muffins have an intoxicating aroma while baking and have a wonderfully light texture.