Peach Poppy Seed Muffins (take 2)

These look better, don’t they?

I’m still on a peach muffin mission, but before I tried a new recipe I wanted to go back to this one and get it right. That meant:

A. using properly ripened peaches
B. mixing peach puree with baking soda to get it foamy
C. not accidentally mish-moshing two recipes together

I succeeded on all three counts. These muffins came out a little fluffier, a little prettier, and a little more delicious, but I have to be honest: I still don’t really taste a whole lotta peach. Still, I’ve had trouble holding on to them, as the kids love them and so does everybody else.

Peach Poppy Seed Muffins (take 1)

I have been on a quest: the quest for a peach muffin. To reiterate what I’ve expressed in this blog multiple times, I do not like pieces of fruit in my baked goods. I don’t make or eat blueberry muffins, apple pies, cobblers, or cookies with raisins in them. But I love the taste of the fruit, so as long as the texture is pure crumb, I am happy.

I also love using seasonal ingredients, when I can. Last winter I specialized in Meyer lemons and blood oranges, and now it’s summer so I’ve been making zucchini chocolate treats and have been trying to do something with peaches. I love peaches! I found some lovely peach-ginger tea that worked well in muffins, but I wanted to try using fresh peaches.