My dear girl made some peach muffins while glamping and I couldn’t get it out of my mind. This one is my version with the last of the white Callebaut. Save On discontinued it and I may not be able to buy it again. Costco sells Callebaut pastilles, but for this purpose one needs block chocolate. Lindt could be all right, but Callebaut is better! The Italian deli downtown sells dark and milk Callebaut… they just might carry white chocolate as well. Ever hoping for the good things to stay the same, but that’s not how the world operates.
glamping at Canim Lake
White Chocolate Peach Muffins
3 fresh peaches, peeled and chopped
1 cup of white Callebaut chocolate, chopped
1/4 cup soft butter
4 Tbsp oil
3/4 cup sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp fresh lemon juice
1/2 cup 3.25 buttermilk
1/2 cup 14% sour cream
• Preheat oven to 425F.
• Line a muffin tin with large parchment liners.
• Wash, peel and cut up peaches and set aside.
• Chop the white chocolate and set aside.
• Add soft butter, oil, sugar, eggs, baking powder, baking soda and salt to a beater bowl and beat until fluffy.
• Add the lemon juice and beat to combine.
• In a measuring cup whisk together the sour cream and the buttermilk.
• Alternating, gradually add the flour and the sour cream mixture to the butter mixture and stir it with a wooden spoon to combine. [From here on end don’t beat the batter]
• Gently fold the chopped peaches and white chocolate into the batter.
• Divide the batter in the prepared muffin tin.
• Bake in the preheated oven for 15-20 minutes.
• Test one of the middle muffins with a cake tester. The cake tester will not come out completely clean, it will have some melted white chocolate on it. Don’t confuse the melted white chocolate for the batter. Bake it a bit longer if needed.
• Remove muffin tin from the oven and place on a wire rack.
Peaches should be ripe but still firm
Glorious! Absolutely glorious!
