i ♥ white peaches and have been munching on them all summer long. sometimes they’re really juicy and sweet. and sometimes, they’ve clearly been picked too early. when the latter happens, i chop up them up into little chunks and let them macerate in a bit of lemon juice, sugar and kirsch. they last a lot longer that way too, although i generally consume them before 3 days are out.
now i went a bit overboard on the white peach purchasing last week, and decided to incorporate some into a muffin — hence the white peach & green tea muffin was born!
it’s a rather tasty little muffin — with a hint of green tea, and juicy bits of peach. uber-moist too, tho i think that has to do with the magical powers of buttermilk in muffin batter.
White Peach & Green Tea Muffin
(makes about 12-15 muffins)
|Baking Powder||2 tsp|
|Baking Soda||½ tsp|
|Green Tea Powder||4 tsp|
|Butter||¾ stick (melted and cooled)|
|Eggs||2 large ones|
|Macerated white peaches||2 cups (drained)|
|Sliced Almonds||About ½ cup|
- Pour all dry ingredients into the bowl of your standmixer. Mix together on lowest speed (any higher and you’ll end up with a floury mess on your floor).
- In a small bowl, mix together all wet ingredients, except the peaches. Pour the wet ingredients into the mixing bowl with the flour.
- Mix on lowest speed until everything is just incorporated.
- Turn off mixer and pour in the peaches. Use a rubber spatula to fold the peaches into the batter.
- Transfer the batter into the muffin cups. Sprinkle sliced almonds on top.
- Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Cool on a rack.