Dessert

Peach and pecan 'Morning Hot Muffins'

Name: Peach and pecan muffins recipe
Yield: 16
Ingredients: 560g plain flour; 3 tsp baking powder; 1 tsp each ground ginger and ground cinnamon; 3 large eggs, at room temperature; 375ml milk; 250ml vegetable oil; 220g brown sugar; 240g peach; 100g pecans, roughly chopped; 250g unsalted butter, at room temperature; 2 tsp salt flakes (or to taste); 1 tsp runny honey

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by Pip Sumbak

CHEF

Feb 14, 2024

“At the ranch, our guests have a ‘morning hot muffin’ delivered to their doorstep as the sun rises, to enjoy with coffee. It’s a warm little gesture that makes the ranch feel like home, so you can sit in bed with your muffin and your coffee and enjoy the view. Serve this butter with anything. In fact, make triple the amount and keep some in your fridge for every occasion.” – Pip Sumbak

3 1/2 cups (560g) wholemeal plain flour
3 tsp baking powder
1 tsp each ground ginger and ground cinnamon
3 large eggs, at room temperature
1 1/2 cups (375ml) milk
1 cup (250ml) canola or vegetable oil
220g brown sugar
1 (240g) large peach, halved, stone removed, finely chopped
100g pecans, roughly chopped

'Crack' brown butter (Makes 250g)

250g unsalted butter, at room temperature
2 tsp salt flakes (or to taste)
1 tsp runny honey

Method

1.

For the butter, place half the butter in a medium frypan and cook over medium heat for 5 minutes or until nut brown and fragrant. Set aside to cool in a large bowl, making sure to add in all the brown toasty bits from the pan. When the brown butter starts to solidify again, add the remaining butter, the salt and honey and whisk until well combined, light and fluffy. Transfer to a piece of plastic wrap and roll up in a log, twisting at the ends to secure. Keep chilled until ready to serve.
2.

Preheat oven to 200°C/180°C fan-forced. Line a 6-hole, 1-cup (250ml) capacity muffin pan with paper cases.
3.

Whisk the flour, baking powder, spices and a large pinch of fine salt in a large bowl until well combined. Whisk the eggs, milk, oil and sugar in a medium bowl until well combined. Add the egg mixture to the flour mixture and stir until just combined, but do not overmix. Fold through the peach and most of the pecans, reserving 2 tbs pecans, until just combined. Divide batter evenly among prepared paper cases, piling the mixture up high. Sprinkle tops with reserved pecans.
4.

Bake for 30 minutes or until cooked when a skewer inserted in centre comes out clean, and tops are golden. Cool in pan for 3 minutes, then transfer muffins to a wire rack to cool for a further 5 minutes. Serve warm with brown butter.