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"Fifth Street Peaches and Cream Muffins is a recipe which has been a carefully guarded secret long enough. Many of our guests will be surprised and certainly delighted to finally see our signature muffin recipe in print. We are happy to share it with you, and we hope that you will visit Reagan s Queen Anne soon and try some of our other delectable fare."
For The Cream Filling:
1/3 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla extract
For The Muffins:
1 cup chopped peaches, frozen preferred
1/2 cup unsalted butter, melted (do not use margarine)
2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, slightly beaten
1 teaspoon vanilla extract
To Make The Cream Filling:
Mix sour cream, sugar and vanilla until smooth. Refrigerate.
To Make The Muffins:
Preheat oven to 350 degrees F. Spray 6 large (or 12 standard) muffin tins with nonstick cooking spray.
Chop frozen peaches into 1/2 inch cubes and return to freezer.
Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.
Combine dry ingredients in medium mixing bowl and set aside.
In a small bowl, beat eggs slightly and add vanilla. After butter has cooled, add egg mixture and combine. Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.
Fill each prepared muffin cup 1/3 full. Make a small indentation in the center of the batter in each cup and spoon 1 teaspoon of cream filling into each indentation. Top each cup with remaining batter until 2/3 full.
Bake for 25-30 minutes or until top is golden brown (time may vary if using a standard-size muffin tin). An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin.
Best served hot; there is no need to serve with butter.
Makes 6 large muffins
For The Cream Filling:
1/3 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla extract
For The Muffins:
1 cup chopped peaches, frozen preferred
1/2 cup unsalted butter, melted (do not use margarine)
2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, slightly beaten
1 teaspoon vanilla extract
To Make The Cream Filling:
Mix sour cream, sugar and vanilla until smooth. Refrigerate.
To Make The Muffins:
Preheat oven to 350 degrees F. Spray 6 large (or 12 standard) muffin tins with nonstick cooking spray.
Chop frozen peaches into 1/2 inch cubes and return to freezer.
Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.
Combine dry ingredients in medium mixing bowl and set aside.
In a small bowl, beat eggs slightly and add vanilla. After butter has cooled, add egg mixture and combine. Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.
Fill each prepared muffin cup 1/3 full. Make a small indentation in the center of the batter in each cup and spoon 1 teaspoon of cream filling into each indentation. Top each cup with remaining batter until 2/3 full.
Bake for 25-30 minutes or until top is golden brown (time may vary if using a standard-size muffin tin). An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin.
Best served hot; there is no need to serve with butter.
Makes 6 large muffins
