As you can see by my previous post I need to use up a large amount of fruit that I bought. So I thought up this variation on a recipe. I think peaches and bourbon go really well together. So it was a natural fit for me. And I spiked the recipe in a few places. They were really tasty but not that peachy. I think in the future I would probably soak the peaches in some peach liquor next time. But the bourbon was a nice light flavor. And I was able to use up 6 peaches.
1 ¾ cup AP flour 1/4 cup of bourbon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2/3 cup of unsalted butter slightly firm
¾ cup sugar
1 large egg
1 teaspoon vanilla
½ cup of buttermilk
1 ½ cups of peaches, peeled and chopped into a medium dice
Small Recipe of Streusel - see recipe below
1/4 cup of bourbon
Preheat the oven to 375. Prepare a regular size muffin tin with 12 paper liners. In a large bowl mix the flour, baking powder, salt and baking soda until combined. Combine the buttermilk and bourbon and set aside. In the bowl of an electric mixer beat the butter on medium speed until smooth and light in color. About a minute. Add in the sugar and mix once that is combined add the egg and vanilla. Once combined scrape down the bowl. Reduce the speed to low and add in flour and buttermilk in an alternating patter. Starting with 1/3 of the flour then ½ of the buttermilk, so that you have 3 additions of flour and 2 of the buttermilk, ending with the flour. Mix until just combined. I added the last flour mixture and let it mix a few times then finished mixing by hand.
Put half scoops of batter in the bottom of the liners. I used a tablespoon cookie scoop but basically fill the liners between 1/3 and ½ way up the liner. Place a teaspoon of peaches on top of the batter, then place a dollop batter on top. It is ok to have the peaches showing. Place a handful of streusel on top and pat it down with your hand. Bake for 16-20 minutes until the streusel is starting to brown and then cool on a rack completely.
Small Recipe of Streusel
6 tablespoons of butter
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt
3 tablespoons of bourbon
Melt butter in a sauce pan and let cool to room temperature. Mix flour, sugar, cinnamon, baking powder and salt together, add in the cooled butter and bourbon, stir with a fork until blended. When it starts to form crumbs, squeeze it with your hands to form larger lumps and then break them apart. Let sit for 10 -15 minutes before using.
Adapted from Zach’s Blueberry Buttermilk Muffins with Streusel Topping by Carole Walter in Great Coffee Cakes, Sticky Buns, Muffins and More