Anyway a school friend asked if I would like to add some baked goodies for a breakfast tray. Sure! I flipped through the book and settled on a couple recipes and then did an inventory on my pantry and fridge.
I had all the ingredients for these wonderful looking muffins.
1 stick (1/2 cup) unsalted butter, melted, plus more for pan
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
3 ripe red plums (about 1 lb), pitted and cut into small chunks
Preheat oven to 375F. Generously butter all cups of a standard 12-cup muffin tin; set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl, set aside.
In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside. In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.
Dividing evenly, fill each of the 12 muffin cups halfway with batter. Smooth the batter with an offset spatula. Distribute the peach pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with reserved cinnamon-sugar mixture.
Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes.
Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto the rack to cool a few minutes. Serve warm.
It does make 10 muffins which is a bit odd to me. So I sampled one and it was really good. It was sweet but not to sweet with just the right amout of cinnamon.