Ingredients
2cupsall-purpose flour
1tbspbaking powder
½tspsalt
1largeegg
½cupgranulated sugar
½cuppacked light brown sugar
2tspground cinnamon
4tbspunsalted butter,(1/2 stick) melted and cooled slightly
1¼cupssour cream,or regular / nonfat sour cream
2cupspeeled + chopped fresh peaches,thawed, or frozen peaches
4tbspunsalted butter
1cupconfectioners’ sugar,sifted
2tbspmilk,or cream
Preparation
Preheat the oven to 425 degrees F.
Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined.
In a separate bowl, whisk the egg until the yolk & white are combined and light-colored.
Add the sugars and stir until the mixture is thick.
Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition.
Add the sour cream and whisk until JUST combined. Do not overmix.
Add the peaches to the dry ingredients.
Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition.
Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
Spoon the batter into prepared muffin tins. Fill the tins all the way to the top.
Bake at 425 degrees F for 5 minutes.
Reduce oven temperature to 350 degrees F and continue to bake for 20 to 22 more minutes. Allow to cool for 5 minutes.
Browning the butter in a medium saucepan on medium heat.
Stir constantly until butter is brown with a light nutty aroma, about 5 minutes.
Once browned, remove from heat and transfer to a small bowl.
Stir in sifted powdered sugar and milk/cream. Stir until completely smooth.
Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.
