GMA Recipe: Fresh Peach Muffins With Pecan Crumb Topping

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Fresh Peach Muffins With Pecan Crumb Topping
From chef and author Emeril Lagasse
March 9, 2007

Get a taste of Emeril's bam-tastic breakfast cooking on Good Morning America.

Emeril's Fresh Peach Muffins With Pecan Crumb Topping

Emeril's Fresh Peach Muffins With Pecan Crumb Topping

Ingredients

2 cups finely chopped fresh or frozen peaches (about 1 pound)

1 1/2 cups sugar

1/2 cup (1 stick) butter, at room temperature

2 eggs

1 1/2 cups milk

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup brown sugar

1/4 cup ground pecans

1/4 teaspoon ground cinnamon

4 tablespoons cold butter

Directions

Preheat the oven to 400° F. Lightly grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for one hour.

Using an electric mixer fitted with the paddle attachment, cream the butter and remaining one cup of sugar until smooth and pale in color, about three minutes. Add the eggs, one at a time, and beat until fluffy, about two minutes.

In a mixing bowl, combine 3 1/2 cups of the flour, baking powder and salt. Remove the bowl from the mixer and alternately fold in one-third of the milk and one-third of the flour mixture. Repeat until the milk and flour mixtures are both incorporated, being careful not to over mix. Fold in the peaches.

Spoon 1/4 cup of the filling into each prepared muffin cup.

In a small bowl, combine the remaining flour, brown sugar, pecans and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture.

Divide the crumb mixture between the muffin tops, about 1 tablespoon each. Place in the oven and bake for about 18 minutes to 20 minutes or until golden brown. Serve warm with butter.

Makes 2 dozen muffins

Recipe copyright 2007, Emeril Lagasse, Emeril's Food of Love Productions