Peach Pie Muffins With Brown Butter Glaze

Yield: 12-14 muffins

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Muffins

 * 2 cups all-purpose flour
 * 1 Tablespoon baking powder
 * 1/2 teaspoon salt
 * 1 large egg
 * 1/2 cup granulated sugar
 * 1/2 cup packed light brown sugar
 * 2 heaping teaspoons ground cinnamon, plus more for sprinkling on top
 * 4 Tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
 * 1 and 1/4 cups sour cream
 * 2 cups peeled + chopped fresh peaches  (thawed, frozen peaches would work too)

Brown Butter Glaze

 * 4 Tablespoons unsalted butter
 * 1 cup powdered sugar, sifted
 * 2 Tablespoons milk or cream

Directions:

 * 1) Preheat the oven to 425F.  Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
 * 2) 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.
 * 3) 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.
 * 4) Spoon the batter into prepared muffin tins.  Fill the tins all the way to the top.  Not 2/3 or halfway filled,  ALL the way to the brim .  Bake at 425F for 5 minutes.  Reduce oven temperature to 350F and continue to bake for 20-22 more minutes.  Allow to cool for 5 minutes.
 * 5) While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat.  Stir constantly until butter is brown with a light nutty aroma, about 7 minutes.  Watch closely and do not burn.  Once browned, remove from heat and transfer to a small bowl.  Stir in sifted powdered sugar and milk/cream.  Stir until completely smooth.
 * 6) Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.

Recipe Notes:
*Muffins taste best served the same day.

Enjoy!!