GMA Recipe: Peach Muffins with Peach Butter

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Peach Muffins with Peach Butter
From chef and author Emeril Lagasse
May 6, 2005

Star Chef Emeril Lagasse brings a tasty breakfast idea to Good Morning America. These muffins can make an everyday morning bright. Emeril personally served these to Good Morning America's winner of the 2005 Breakfast In Bed contest.

Ingredients

1 1/2 cups plus 1 tablespoon all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped fresh or frozen unsweetened peaches, thawed (2 medium peaches, seeded)

1 cup sour cream

1/4 cup (1 stick) melted unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

Confectioners' sugar, for dusting

Peach Butter

Directions

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin and set aside.

Sift 1-1/2 cups of the flour, the granulated sugar, baking powder, baking soda, and salt into a large bowl.

In a small bowl, toss the peaches with the remaining 1 tablespoon flour.

Whisk together the sour cream, butter, egg, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients, stirring quickly until just combined, being careful not to overmix. Fold in the peaches and divide the batter among the muffin cups. (The dough will be somewhat cakey.)

Bake until a tester inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20 minutes.

Remove the muffins from the oven, let cool in the tin for five minutes, and then turn out onto a wire rack to cool. Sprinkle with confectioners' sugar and serve warm with Peach Butter.

Makes 12 muffins

Peach Butter

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup peach preserves

Directions

Combine the butter and preserves in a medium bowl. Using a rubber spatula, fold together until smooth. Pack the peach butter into a decorative bowl or ramekin and serve as an accompaniment to the peach muffins.

The butter will keep in a tightly covered container in the refrigerator for up to 1 week.

Makes 1/2 cup

Recipe copyright 2005, Emeril Lagasse