Tales of a Transplanted Fashionista

Leigh Keller is a high school guidance counselor at Batesville High School and the director of the BHS Glass Slipper Project. She lives in Batesville with her son, Cole, and a pack of dogs.

During our time at home this spring, when we were all planting our gardens, a friend went to visit Biram’s Orchard and Greenhouse in Floral. So I loaded up Cole and my mom and off we went.

I found a wonderful variety of tomato plants and other vegetable plants, in a wonderful, family owned greenhouse. I also discovered they have a peach orchard where you can purchase their family owned, family picked peaches, in late summer.

I ordered, via Facebook post, a bushel of peaches, and set about digging in to look for all kinds of fresh peach recipes, cobbler, pie and muffins. So last week when I got the call that they were ready, Mom and I loaded up for a sunny drive to Floral to claim our glorious Biram’s Orchard peaches.

I set in to make these amazing peach streusel muffins, since I figured muffins = a small portion, and peaches = fruit, and fruit = healthy food (don’t argue with my rationale, ha).

The recipe came from sallysbakingaddiction.com, and was very easy to follow.

Crumb Topping

1/3 cup packed light or dark brown sugar 1 Tablespoon granulated sugar 1 teaspoon ground cinnamon 1/4 cup unsalted butter, melted 2/3 cup all-purpose flour

Muffins

1/2 cup unsalted butter, softened to room temperature 1/2 cup packed light or dark brown sugar 1/4 cup granulated sugar 2 large eggs, room temperature 1/2 cup yogurt* (I used milk!) 2 teaspoons pure vanilla extract 1 and 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/2 teaspoon salt 3 Tablespoons milk (any kind) 1 and 1/2 cups peeled, chopped peaches (3 peaches)*

Glaze

1 cup Powdered sugar

3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture) 1/2 teaspoon pure vanilla extract

Instructions (taken directly from sallysbakingaddiction.com)

“First, make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. Set aside. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt (or milk) and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all 12 muffins. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Delight in how amazing those muffins smell baking in your home!

Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

For the glaze: whisk all of the ingredients together and drizzle over warm muffins.”

These muffins were such a delicious surprise. I love peach pie and cobbler, but I don’t love the labor intensive part of crust. I have lived in the south in a family that values homemade pie crust so much, and have yet to master making it.

Enjoy those fresh treats from your garden, or someone else’s, while it’s still fresh veggie season! N