Peach Melba Muffins

By jjadin

Ingredients

• 1 cup (4 oz) fresh or frozen unsweetened raspberries (unthawed if frozen)
• 1/2 cup (4 oz) plus 2 tbsp sugar
• 1 tbsp berr liqueur, such as Chambord, or raspberry vinegar
• 2 cups (10 oz) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 6 tbsp (3 oz) unsalted butter, melted
• 1 cup milk
• 1 or 2 peaches, about 8 oz each, peeled, pitted, and coarsely chopped
• 1/4 cup (1 oz) sliced almonds for sprinkling

Details

Servings 11

Preparation

Step 1

Preheat oven to 375F.

Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third with water to prevent warping.

In a small bowl, toss the raspberries with 1 tablespoon of the sugar and the liqueur. Let stand for 30 minutes.

In a bowl, stir together the flour, 1/2 cup (4 oz) sugar, baking powder, and salt. In another bowl, whisk together the eggs, melted butter, and milk until blended. Stir in the dry ingredients just until evenly moistened, no more than 15-20 strokes. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the peaches just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into each muffin cup, filling it half full. Divide the raspberries among the cups, using about 1 tablespoon per muffin, then cover with batter level with the rim of the cup.

Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds, dividing equally.

Bake until golden, dry, and springy to the touch, 25-30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.