Peach Upside-Down Muffins

I guess you could say we were in a muffin mood this past weekend. On Saturday we baked up our Strawberry Raspberry Muffins, and on Sunday we made these Peach Upside-Down Muffins.

And these peach upside-down muffins? Oh boy… Are they good! Too good. Don’t look at the recipe. Seriously. It’s like eating cake for breakfast. (Though isn’t that what most muffin recipes are?).

After baking these and letting them rest a few minutes you turn them over and eat them still warm. I ate three. (^_~)

We halved this recipe, and they disappeared within the hour. I couldn’t tell you how they would keep overnight, but I’m pretty sure if you make them you won’t have the chance to learn that either!

peach muffins

We’re almost ready for Baby. Almost.

After going through this once already – Baby -, I have just enough wisdom to know that you are never truly prepared. But, as I think about it, that is true for all of life. You never are truly prepared.

I remember when I came home from Japan, after teaching English there for a year, I sat down at the kitchen table with my Dad – I was living at home at that time – and telling him I wanted to marry Rachel. I told him that when I was in Japan I made up my mind to come home after my one year contract was up to marry her, rather than stay and renew and pursue a different path in life. But, I said, I didn’t feel right proposing to her when I didn’t have a solid job lined up. I had only just returned after all, and the economy wasn’t doing so good.

“If you wait until you’ve got everything lined up it’ll never happen” he said. There will always be “something”. So I didn’t wait. And as these things go, I did end up landing a job shortly thereafter. Things “worked out”.

I try to keep that advice my Dad gave me in mind whenever a big decision comes up (and the small ones too). I’m not saying I don’t believe in having some kind of game plan, because I think you do (or I do) need one. But what I do believe is that you need to look down the road, and not get so caught up in the details of today or tomorrow. Things work out. They seem to so far.

So, Baby’s room is almost done. And we’re almost ready to meet him. All those years ago I never envisioned this particular moment, sitting here with a son sleeping in his bedroom (that I finished!), my pregnant wife sitting next to me, in my house here in New Jersey. But I had some vague, fuzzy, notion when I altered course in Japan all those years ago that this was what I wanted. Everything just kind of worked out between then and now. And I’d have it no other way. :)

peach upside down muffins

Peach Upside-Down Muffins

Ingredients

  • 3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces
  • 1/2 cup light brown sugar
  • 2 peaches, sliced (or 14-ounce can peach slices in fruit juice, drained)
  • 1 1/3 cups all-purpose flour
  • 1 cup superfine sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2/3 cup sour cream

Instructions

  1. Preheat oven to 375 degrees. Grease a 12 cup nonstick muffin pan.
  2. Divide the butter and brown sugar evenly between the cups of the prepared pan. Place in the oven for about 5 minutes, or until the butter and sugar have melted. Remove from the oven and arrange the peach slices in the bottoms of the muffin cups.
  3. Meanwhile, mix the flour, superfine sugar, baking powder, and salt together in a large bowl. In a separate bowl, mix the eggs, and sour cream. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
  4. Spoon the batter on top of the peach slices in the muffin cups, dividing it evenly. Bake in the oven for 20 - 25 minutes, or until risen and golden. Cool in the pan for about 10 minutes, then invert the muffins onto a plate or platter. Serve warm.
http://thekeenancookbook.com/dessert/peach-upside-down-muffins

Recipe adapted from: Homemade Baking Cookbook

peach upside down muffins

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