Peach Poppy Seed Muffins (take 2)

Peach Poppy Seed Muffins

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)

Peach Poppy Seed Muffins

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.