Peach season is not over yet, Baby. I still have a good month to toss these lovelies into everything I eat.
Nothing beats biting into a fresh peach and having the juices trickle over my wrist and down to my elbow.
Peaches really perk up these coffee cake muffins.
I received a package from The New York Baking Company asking if I would review silicone baking cups by Rizzi
Absolutely.
Perfect timing.
They asked me to give an honest review, which is pretty easy for a person who has a tendency to say exactly what’s on her mind.
I have no filter.
I decided to give them a spritz of non-stick spray for easier clean up.
You will need:
Peach Ginger Muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup crystalized ginger, roughly chopped
1/3 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup creme fraiche or sour cream
1 cup fresh peaches, peeled and chopped
Streusel topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cold
2 tablespoons crystallized ginger
Streusel topping.
Begin with making the streusel topping.
In a medium size bowl add 1/3 cup flour and 1/4 cup sugar.
1/2 teaspoon cinnamon
Stir together.
Add cold butter that has been cut into small chunks.
Mix in butter using your fingers or a pastry blender.
Add 2 tablespoons crystallized ginger bits
Stir. Set aside while preparing muffins.
In a mixing bowl add 1 1/2 cups flour.
add 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoons salt.
Whisk or sift together.
Coarsely chop 1/3 cup crystallized ginger.
Add to dry ingredients. Set aside.
Peel peaches.
Chop approximately 2 large peaches or 1 cup.
Set aside.
In a large mixing bowl, beat 1/2 cup sugar with 1/3 cup butter.
Mix until mixture is creamy.
Beat in 1 egg.
Mix in 3/4 cup creme fraiche or sour cream.
Stir in dry ingredients. Just until flour mixture is barely mixed in.
Do not over mix.
Gently stir in chopped peaches.
Spoon in approximately 1/4 cup batter into prepared cups. I like using an ice cream scoop.
Paper baking cups can be used or grease muffin tins before adding batter.
Sprinkle with reserved streusel topping.
Place in a preheated 375 degree Fahrenheit oven.
Bake for 20-25 minutes or until center springs back when pressed.
Remove from oven. Cool.
However, I found that letting the muffins cool in the silicone cups make to bottoms soggy. Once the muffins have cooled enough to handle, the cups just slip right off. The streusel started to fall off a bit and was kind of messy while trying to remove the cups.
For muffins, I prefer buttering the tins because I like the muffin to be have a bit of a crust around the edges. Paper work great for easy clean up but have of the muffin can stick to the paper.
The silicone baking cups are fun and bright. The grandkids will love them.
I ate two muffins hot from the oven while wishing I had a scoop of peach ice cream on the side.
Pretty darn peachy.
Peach Ginger Muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup crystalized ginger, roughly chopped
1/3 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup creme fraiche or sour cream
1 cup fresh peaches, peeled and chopped
Streusel topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cold
2 tablespoons crystallized ginger
Preheat the oven to 375 degrees F. Grease 12 muffin cups or line with paper liner. Set aside.
In a mixing bowl combine flour, baking powder, baking soda, salt, and crystallized ginger. Set aside. In a large mixing bowl cream butter and sugar. Add egg. Mix in creme fraiche. Gently fold in flour mixture. Do not over mix. Add peaches and gently stir. Fill muffin cups with about 1/4 cup batter.
For the topping:
In a small bowl stir together flour, sugar, and cinnamon. Cut in cold butter using your fingers or a pastry blender. Stir in crystallize ginger.
Sprinkle topping on top of each muffin. Bake for 20-25 minutes or until golden brown. Makes 1 dozen muffins.
I would love your thoughts on silicone baking cups and products.
These look so good, Janet! I wonder if spraying the silicone cups first might have made the muffins a bit soggy? I've used silpats for years and love them, however lately I have been using half parchment sheets from King Arthur. They do just as good a job as silicone and you don't have to wash your baking sheet or the silpat. I also recently got a silicone Tovolo pastry sheet made from silicone that I adore! I find it wonderful for rolling pie crust and it just needs a wipe down with a clean sponge after using. Off to make your peach muffins!
Cheers!
Thank you so much for your help with silicone products. I did make the muffins not using a spray, which I found wasn't needed, and found the muffins still were soggy if I let them sit in the silicone cups while they cooled. I will check into your Tovolo pastry sheet. It sound amazing. Thank you for taking time to comment. It's so helpful.
Your pictures are beautiful. Like you took them in the soft morning sunlight of a late August morning in Utah. Ahhh, how I miss Utah. The recipe looks perfect too. I think I'm going to make these and drop them off on someone's porch step in the morning as a little surprise treat. Thank you again. 🙂
What a great idea. You are so thoughtful and have lucky friends and neighbors. As always, I think you for your kind comment.
I have a silicone Bundt pan and I'm not a big fan for the very same reason you state…I don' t like how the crust sets up. The cake crust was almost slick. I do love my Silpat and I think silicone has a place in the kitchen but not sure it is in baking for me anyway. Might be fun to try making a layered Jello salad or maybe a no bake kind of desert in the little cups. Maybe chocolate mousse cups? The cups could also be fun little bowls for your grandkids to hold snacks like grapes or goldfish crackers. The peach muffins look divine!! Always love your recipes!
Thanks, Leanne, You have great ideas. I love your ideas fro the grandkids. I think these will come in handy.
The peaches look so refreshing and appear in your recopies often it looks like. These muffins look fantastic. I agree with Candace – I like the idea of parchment paper. In my experience, silicone makes the outside of anything like bark.
How strong is the Ginger in the Muffins? Is it overpowering?
The ginger is not overpowering, but you can taste that it's there. If you don't like ginger it can easily be omitted
I once bought silicone baking cups but have since thrown them away. They never fit the muffin tin quite right, leaving me with a tiny muffin bottom and a top that doesn't mound quite right. Reusable is a great idea, but they are such a pain to wash! I do use silpats, but I agree with the other commenter– parchment is still better!
Thanks for your comment, Elizabeth. I agree with you as well.
I have the same cupcake liners and they are a nuisance to wash if you've made a couple dozen cupcakes. They do work great for poaching or baking eggs though. Just thoroughly butter the insides of the cups first before dropping in the egg. The cooked eggs slip right out, and they're not too hard to clean. If poaching, either put a lid on the pan for a few minutes, or baste the eggs with the simmering water. I've also use them to mold chocolate into cups (brush a few coats of melted chocolate on the bottom and up the sides, chilling in between coats, and then chill till firm) to hold mousse, ice cream, strawberries and cream, and other desserts. I have a separate set (actually several in all different shapes) for making really cute candles, "bath bombs", solid body lotion, and soaps for gifts. You can find traditional the cupcake liner style and many other shapes on ebay for next-to-nothing cheap.
Fabulous tips. Thank you so much. Love the bath bomb idea.