Post by Alison Hein.
I was planning on making muffins, and had picked up some local fragrant, ripe peaches for the job. While preparing my mise en place, I realized there was no milk in the fridge. Hmmm. What to do? And then I thought, vodka! After all, the most searched and viewed recipe on my food blog MixerUpper is Peach-Infused Vodka (http://mixerupper.com/2012/07/08/homemade-peach-infused-vodka/). And so I followed one of my favorite bits of cooking wisdom – when in doubt, use booze. 😉
Even though you can’t taste the vodka in the baked muffins, I like to think it added a deep smoothness to the batter. Be advised that one pound of fresh, juicy peaches is a lot, so the muffins will be slightly dense and moist at the base. If you like, sprinkle the muffin tops with cinnamon sugar before baking for a sweeter, spiced adaptation. Just don’t omit the vodka in your boozy, summery breakfast in bed.
4 to 5 ripe peaches, about 1 pound
4 tablespoons butter
½ cup brown sugar
1 teaspoon vanilla
3 tablespoons vodka
1¾ cups white flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup sour cream
Peel, slice, and chop peaches*. Set aside.
Preheat oven to 350°. Cream together butter and sugar. Add eggs, vanilla and vodka and mix well.
In separate bowl, sift together flour, baking powder, salt and cinnamon. Combine dry ingredients with butter mixture. Stir in sour cream and mix gently until just smooth. Fold in peaches. Spoon into lined muffin tin and bake at 350° for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool slightly on rack before removing muffins from tin.
* To easily peel peaches, cut a small “x” in the bottom of the fruit. Carefully drop into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peach by cutting lengthwise to the pit, and pulling slices away from pit. Chop slices into smaller pieces.
Makes 12 muffins.