Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen peaches, diced
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the diced peaches.
6. Fill each muffin liner with about 1 tablespoon of batter.
7. Spoon 1 teaspoon of raspberry jam on top of the batter in each muffin liner.
8. Cover the raspberry jam with more batter until each muffin liner is about 3/4 full.
9. Sprinkle sliced almonds on top of each muffin.
10. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
11. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 222
Fat: 9g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Sugar: 16g
Sodium: 223mg
Substitutions for ingredients:
- You can use any type of jam you prefer instead of raspberry jam.
- You can use any type of nuts you prefer instead of sliced almonds.
Variations:
- You can substitute the peaches with other fruits such as blueberries, strawberries, or apples.
- You can add a streusel topping on top of the muffins before baking.
Tips and tricks:
- Make sure to dice the peaches into small pieces so they distribute evenly throughout the batter.
- Use a cookie scoop to fill the muffin liners for even portions.
- Don't overmix the batter or the muffins will be tough.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the muffins, wrap them in a damp paper towel and microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter with fresh peaches and raspberries.
Garnishes:
Garnish the muffins with a dollop of whipped cream and a fresh raspberry.
Pairings:
Pair the muffins with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Serve the muffins with a side of scrambled eggs or bacon.
Troubleshooting advice:
- If the muffins are too dry, try adding more milk to the batter.
- If the muffins are too wet, try reducing the amount of peaches in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the muffins properly to prevent foodborne illness.
Food history:
Peach Melba is a dessert that was created by French chef Auguste Escoffier in honor of the Australian opera singer Nellie Melba. The dessert consists of peaches and raspberry sauce served over vanilla ice cream.
Flavor profiles:
The Peach Melba Muffins have a sweet and fruity flavor with a hint of almond.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a dessert.
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