Make Ahead Breakfast Peach Muffins

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 5th 2015 edition. By: Blaise Doubman 

Simple, delicious and flavorful muffins are served for Breakfast!
Blaise Doubman

The most neglected meal of the day, just so happens to also be the most important meal of the day – breakfast! So many people have written to me about breakfast foods, and the time constraints that go along with it. I can’t tell you the amount of emails I get asking for breakfast food ideas. People want something easy, flavorful and above all, something that won’t take a lot of time in the mornings. There are several things that come to mind, such as making your own breakfast sandwiches, (egg, sausage or bacon on biscuits with cheese) wrapping them in plastic wrap and placing them in the refrigerator for grabbing on your way out the door. For a large family, making a “Dutch baby” pancake in the oven, instead of flipping pancakes one at a time on the stove, would be a real timesaver. (I developed a recipe for a delicious lemon and butter “Dutch baby” a few months back). The real secret to breakfast? Making it ahead.

These delicious muffins are made ahead, stored in the refrigerator or at room temperature, and are perfect with your morning coffee, milk, tea or orange juice. I used canned peaches for this recipe, mainly because fresh local peaches aren’t available year around, but if the season is ripe – use fresh! My suggestion? Stop by the New Castle Farmer’s Market (located on the east side of the courthouse, every Saturday from 8-Noon until mid October) and stock up on some fresh peaches and make these muffins! Bake them the night before, and store them in an air-tight container. The next morning, you can grab them and go. These are flavorful, easy, portable and above all a delicious breakfast!

Make Ahead Breakfast Peach Muffins

These muffins are delicious made with canned peaches, but even better if made with fresh local peaches. The Turbinado sugar on top is optional, but gives the muffins a delicious sweet crunch. This recipe can easily be double or even tripled in size, depending on what you need.

2 cups white all-purpose flour
2 sticks (8 oz.) unsalted butter, melted and cooled
1 cup sour cream
¼ cup white granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon reserved peach juice
1 can (15 oz.) sliced peaches, drained (reserve 1 teaspoon), chopped
Turbinado sugar for sprinkling

Start by preheating your oven to 350 degrees F.

Line a 12-cup muffin pan with muffin liners and spray with non-stick cooking spray.

In a large bowl, combine the melted and cooled unsalted butter, sour cream, white granulated sugar, pure vanilla extract, salt, ground cinnamon, baking powder and reserved peach juice, until thoroughly mixed.

Next, stir in the white all-purpose flour, followed by the chopped peaches. Be sure to mix the peaches in completely, but don’t overwork the mixture.

Once the mixture is combined, divide evenly between muffin cups in prepared pan.

Place in preheated oven for 35 minutes, exactly.

Remove from oven and allow to cool for about 15 minutes before serving.