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Peach muffins in red wrappers.
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Brampton Blueberry or Peach Muffins

By Danielle Hanscom Thode of Brampton Inn

30+ years later and these muffins are still a guest favorite.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients:

  • For the batter: ½ c. unsalted butter (1 stick) at room temp
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder plus 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups blueberries or peeled and diced fresh peeled peaches
  • 2 cups unbleached flour
  • ½ cup sour cream
  • For the topping: ½ cup flour
  • ½ cup confectioners sugar
  • Pinch salt
  • ½ stick butter, melted
  • add the zest of one lemon for the blueberry muffins or 1/4 teaspoon freshly grated nutmeg for the peach muffins

Instructions:

  1. Heat oven to 375⁰F.

  2. Grease 12 regular muffin cups.

  3. In medium-sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Mix in eggs, one at a time. Mix in vanilla.

  4. Mix flour, baking powder and salt.

  5. Fold in half the flour with a spatula, then half the sour ream. Add remaining flour and sour cream.

  6. Fold in blueberries or peaches. Scoop batter into muffin cups.

  7. Add crumb topping. Bake 25-30 minutes.

  8. Let muffins cool at least 30 minutes in pan before serving.

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