Peach Muffins

Two and a quarter cups of fresh peach puree goes into this batter. That’s six to eight whole peaches, peeled, pitted, and blended smooth. These aren’t muffins with a few peach chunks tossed in as an afterthought. They’re saturated with real peach from edge to edge.

Whole wheat flour gives the crumb a nutty, substantial character that stands up to all that fruit moisture. All-purpose flour would work, but it would produce a softer, more cake-like muffin. The whole wheat keeps things sturdy and adds a toasted grain flavor that complements the peaches and cinnamon.

Creaming the sugar and shortening first creates a lighter muffin than the dump-and-stir method. Beating air into the fat before adding the wet ingredients gives the batter a head start on rising. The peach puree then goes in, followed by the dry ingredients. The batter will look loose. That’s the peach juice at work.

Baking at 325F (lower than most muffin recipes) is the right call with this much fruit in the batter. Higher heat would brown the outside before the wet center cooks through. The gentler heat gives the moisture time to evaporate evenly.

Optional chopped pecans add a crunch that contrasts nicely with the soft, fruit-laden crumb. Stir them in last.

Kitchen Tips

• Use the ripest peaches you can find. The riper the fruit, the more flavor and natural sweetness in the puree
• Peel peaches by scoring an X on the bottom, blanching for 30 seconds in boiling water, then transferring to ice water. The skins slip right off
• Cool in the tins for a few minutes before removing. These are fragile when hot due to all the moisture
• Store in an airtight container. The peach puree keeps these moist for two to three days

Variations

• Use nectarines instead of peaches for a slightly tangier, no-peel option
• Add half a teaspoon of nutmeg or ginger to the dry ingredients for a spicier muffin
• Fold in fresh peach chunks along with the puree for pockets of fruit