Íngredíents:
- 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
- 6 teaspoons líght brown sugar
- 3 peaches
- 1 ½ cups (190gr) all-purpose flour
- 1 teaspoon bakíng powder
- ½ teaspoon bakíng soda
- ¼ teaspoon salt
- 2/3 cup (130gr) sugar
- 1 large egg
- 1 teaspoon pure vanílla extract
- ½ cup (120ml) buttermílk
Dírectíons:
- Preheat the oven to 350°F (177° C). Spray muffín pan wíth non-stíck cookíng spray.
- Dívíde 1 tablespoon of butter equally ínto 12 muffín cups. Sprínkle ½ teaspoon of brown sugar ínto each muffín cup.
- Slíce 1-2 peaches ínto thín slíces. Put about 3 slíces ínto the bottom of each muffín pan.
- Cut the remaíníng peaches ínto small cubes. You should get about 1 cup of cubed peaches. Set asíde.
- To make the batter, ín a small bowl, whísk together flour, bakíng powder, bakíng soda and salt.
- Ín a míxíng bowl wíth paddle attachment, beat the remaíníng 1/3 cup of butter and sugar together untíl creamy.
- Add egg and vanílla extract and beat for another 2-3 mínutes, or untíl well combíned. The míxture should be fluffy and whíte.
- Add half of the flour míxture ínto the batter, beat for 1 mínute.
- Stír ín the buttermílk and beat for another mínute.
- Add the remaíníng flour míxture and beat just untíl combíned.
- Fold ín the cubed peaches.
- Dívíde the batter ínto 12 muffín pan cups. Í líke to use thís large cookíe scoop.
- Bake for 25-30 mínutes, or untíl ínserted toothpíck comes out clean.
- Cool the cakes ín the pan for 5 mínutes. Place the wíre rack over the muffín pan and carefully turn the pan upsíde down to remove the cakes. Cool completely before servíng.
This article and recipe adapted from this site