Peach Muffins

The amount of produce in my fridge is getting a little out of hand. I brought so much home from the store today that it took up the whole counter after I washed it all.

But it's summer time! There are so many fresh fruits and vegetables in season---how can you resist?

Case in point: fresh peaches. I walked by a whole pile of them at the store and the impulse baker took over. Peach muffins for everyone!

Notes: These are delicious. They aren't too sweet, which makes me happy. If you want a little extra sweetness, I would add about 1/2 cup of honey.

Be sure to dice your peaches very small. You want them to cook all the way while they're in the muffins.

This recipe made about 16 muffins for me, so you might want to have two muffin tins ready. If you have to do them in batches, just put the batter in the fridge for a little bit. Make sure to take it out about 10 minutes before you bake it.

Make sure all the ingredients are close to room temperature to make sure they mix well.

Ingredients:
2 cups flour
1 1/2 teaspoons baking soda
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup milk
1 cup plain yogurt or sour cream
1 teaspoon vanilla or peach liquor
1 egg
4 tablespoons butter, melted
2-3 fresh peaches

Directions:

Heat the oven to 350. Remove the egg, butter, yogurt, milk from the fridge and set aside. Peel and cut the peaches into a small dice.

Add flour, baking soda, and cinnamon to a bowl and whisk together. Set aside.

In a separate bowl, add melted butter and sugar and whisk until mostly smooth like a very thick molasses. Beat the egg and whisk it in. Add milk, yogurt, and vanilla and whisk everything together.

Add the dry ingredients to the wet in batches and stir just to combine. Gently fold in the the diced peaches.

Spoon the batter into a paper-lined or greased muffin tin and bake for 20-25 minutes until the muffins are a light golden brown.

Enjoy the fruits of summer (in a muffin)!