Joy The Baker's Brown Butter Peach Cobbler Muffins

 

To say I've wanted to make these muffins for a long time is a total understatement. I received Joy The Baker's first cookbook right before my son started Kindergarten. I participated in The Joy The Baker Cook-off and made all sorts of delicious recipes. However, the one I wanted to make THE MOST were her Peach Cobbler Muffins made with brown butter. The reason...peaches are my absolute favorite!  Alas, no one else in the house cares for them much, so I'm always on my own when it comes to peaches, which is why I never made the muffins way back in 2012. No one needs to eat a dozen peach muffins all on their own. 

I NEVER forgot about those muffins. I thought about them every summer, especially in peach season, but I never made them because again, I'd have to eat them all on my own. Then a few weekends ago I went to Peachapalooza at a local orchard and bought some beautiful fresh peaches. Of course they all ripened at the same time and there I was trying to eat all 15 peaches in the span of a few days. On day three of making peaches my sole diet,  I surrendered and decided that I was using the rest of the peaches to FINALLY make Joy The Baker's Peach Cobbler Muffins with Brown Butter!

Here's where the whole story comes together. My son was still my little buddy about ready to go into Kindergarten when I put these muffins on my TO MAKE list. In fact, I can remember him standing in the kitchen with me holding his blanket and helping me make Joy's Chocolate Fudge Brownies with Chocolate Buttercream Frosting. Fast forward almost 10 years and now he is still my buddy, but he is no longer little, he's taller than I am (heck, he's taller than my husband) and on Monday I took him to his freshman open house for HIGH SCHOOL! Say what????

So yes, I waited an incredibly long time to make these muffins, pretty much 10 years. Once I tasted them I knew that I had been missing out all those years! There are three wonderful highlights about these muffins: first of all, the brown butter! That brown butter adds the most wonderful flavor to the muffins. It almost like a touch of caramel or butterscotch flavor. Then you have that crumb topping. Oh Joy! I like A LOT of crumb topping and there is a lot on these muffins. Last but not least, these muffins are full of ripe juicy peaches. And guess what? I didn't have to eat them on my own because my husband (who doesn't care about muffins or peaches) wanted to know what smelled so glorious downstairs and before you know it he was eating them and declaring them the best muffins I ever made (his favorite part was the touch of cinnamon in the muffins).

These are simply the best! If peaches are your thing, don't sleep on these muffins like I did for 10 years. In fact, go ahead and make them now while it's still peach season!

 

Brown Butter Peach Cobbler Muffins

Recipe Adapted from Joy The Baker

via Joy The Baker Cookbook

Makes 12 muffins 

For The Muffins

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup packed brown sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

7 tablespoons butter

1 large egg

1 large egg yolk

1/3 cup milk

2 teaspoons pure vanilla extract

1-1/4 cups diced peaches

For The Topping

3 tablespoons butter, cold

1/2 cup all-purpose flour

1/4 cup packed brown sugar

pinch of salt

pinch of ground nutmeg

1/4 teaspoon ground cinnamon

Place a rack in the upper third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup muffin pan and set aside. You can also use cupcake papers for this recipe.

To make the muffins: In a medium bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. In a medium bowl. wish together egg, yolk, milk, and vanilla. While whisking, slowly drizzle in the warm butter, making sure to scrape any brown bits into the egg mixture as well. Whisk until well incorporated.

Add the milk mixture to the flour mixture all at once. Fold together with a spatula. Once no flour bits remain, fold in the diced peaches. Divide the batter between the muffin cups.

To make the topping: Combine all the ingredients in a small bowl and blend together with your fingers until crumbly. Butter will be the size of oats and small pebbles. Divide the topping among the muffin cups on top of the batter.

Bake muffins for 15 to 18 minutes, or until a skewer inserted into the center of one of the muffins comes out clean. Remove from the oven and cool in the pan 20 minutes before removing. To remove, run a butter knife along the edges of the muffin pan and gently scoop out.

Muffins will last, well wrapped, at room temperature for up to 3 days. 

Cookbook Review: Joy The Baker Cookbook (Joy The Baker Cookbook Spotlight and Cook-off)

Joy The Baker Cookbook

100 Simple and Comforting Recipes

Softcover

246 Pages

I was both excited and thankful when Heather of girlichef asked me to be a part of the Joy The Baker Cookbook Spotlight and Cook-off.  When this gem of a cookbook arrived in the mail I quickly found a quiet spot and spent over an hour going through it.  I marveled at how pretty it was.  I drooled over all the beautifully photographed goodies.  I laughed out loud as I read Joy's stories.  I bookmarked nearly everything.  I'm dead serious.  I bookmarked way more than I normally do.  I literally want to make everything in this book (bring on the elastic pants). 

I've learned to take note when fellow bloggers write cookbooks.  I was lucky enough to be part of The Homesick Texan Cookbook Spotlight and Cook-off and instantly fell in love with the The Homesick Texan cookbook, which by the way, really has become a favorite. I feel the same way about Joy Wilson's Joy The Baker Cookbook.  Joy's cookbook is so well-loved in my home that it's yet to make it's way to my cookbook shelves.  I keep it out on my kitchen counter.  I look through it on the couch.  I take it with me in the car when I'm waiting in the carpool lane.  Heck, I even take it to bed with me.  My point is, when I have any down time at all...this book is almost always in my hands.  And when I don't have down time I think of this book and anticipate the next recipe I'd like to try.     

Here's a glimpse of what I made during the Joy The Baker Cookbook Spotlight and Cook-off!  Ten recipes down, 90 more to go...ha ha.

First up, and oh so promising, were Joy's Chocolate Fudge Brownies with Chocolate Buttercream Frosting.  These brownies really are the ultimate brownie.  Completely intense with chocolate flavor. 

 

 Next up were the Whole Wheat Honey and Goat Cheese Biscuits, which I quickly dubbed as California Biscuits simply because my husband has an aversion to goat cheese.  Can I just tell you that I don't think I did these biscuits justice on my initial post?  I really grew to LOVE and OBSESS over these biscuits.  They were so darn easy and had the best texture.  I really enjoyed them served warm with a little extra goat cheese and a fried egg.  Love these biscuits and will make them often.

For blogger's choice week I really wanted to show that Joy's book included some rather savory options, so I made three snacks.  First up, and because I love mustard, I made Joy's Honey-Mustard Roasted Cashews.  They were all buttery and sticky.  Total deliciousness.

Surprisingly, the favorite of the two nut recipes happened to be these Crunchy Cocoa Roasted Almonds.  When Joy says these nuts are crunchy, she really means it.  These nuts have a big crunch to them and what I really love is that they are the perfect mix of sweet and salty.  Perfect for when you're having those cravings.

For my popcorn eating family, I made Joy's recipe for Perfect Kettle Corn.  I will warn you that this recipe requires some hefty shaking to get all the mixture evenly distributed into the popcorn but it is so worth it, especially if you like making homemade popcorn as we do.

Here are the recipes that I've made and not posted.  Joy's Brown Butter Blueberry Muffins.  These muffins are literally bursting with blueberries.  They turned out beautifully moist with lots and lots of crumb topping.  A damn fine blueberry muffin for sure.

These Cheddar Chive and Jalapeno Biscuits have been so popular during the cook-off and I simply had to make them.  They turned out so pretty and were extremely cheesy.  We enjoyed them with dinner and also made them into egg biscuits for breakfast. 

My Mom and I were in the mood for a dainty and girly dinner one night.  We chose Joy's Zucchini and Potato Pancakes and enjoyed them with a little crumbled feta cheese on top.  These made for a crunchy and delightful dinner, along with a side salad.

For breakfast this morning I made Joy's Baked Coffee Cake French Toast, served with lots of sliced strawberries on top.  Talk about good eatin'.  I'll be posting this recipe soon.

Also made, but not shown here, was Joy's Single Girl Melty Chocolate Cake which was probably my favorite all-time recipe in Joy's new book.  Picture a chocolate molten cake for one that's made in mere minutes.  It's so easy and delicious it will become dangerous.  Dangerous, I tell ya.

 

I'm so thankful to Hyperion for sponsoring this event, and also to Heather at girlichef, for hosting.I'd also like to thank my fellow bloggers.  It sure was fun cooking and baking along with you in this cook-off.  I loved seeing the posts pop up here and there and thoroughly enjoyed reading through all of them.  Joy The Baker's new cookbook is definitely one of my favorite cookbooks at the moment.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy The Baker Cookbook Spotlight and Cook-off: Snack Time with Joy

Every once in awhile you discover something about yourself that you never knew.  For instance, up until recently I thought I was more of a sweet than savory type of gal.  A total chocoholic, pie-eating, cookie monster, baked-goods-eating-machine.  I've never been one to have very much willpower around sweets.  Sadly, I'm one of those people who can rationalize having a slice of fruit pie for breakfast because...well, because it has fruit in it.     

So, imagine my surprise when I opened up Joy the Baker's cookbook for the first time and after paging through the most super-duper, absolutely crave-inducing, sinful and indulgent treats around, the first recipe that screamed at me was Joy's Honey Mustard Roasted Cashews.  Savory over Sweet? Say What?

I blame it all on the mustard.  Me and mustard are BFFs.  Not to mention...cashews.  Aren't cashews awesome?  They're perfect all on their own with salt but imagine them all glazed over and somewhat sticky with honey, then flavored with mustard and black pepper.  We're talking gourmet prime-time snackin'.

When I go nuts, I really go nuts.  I also decided to make Joy's Crunchy Cocoa Roasted Almonds.  These are such a unique treat.  Very crunchy, a little salty, a little sweet, not too chocolatey but just enough chocolate flavor to quell that craving.  I hate to say it, but I think I even enjoyed these crunchy cocoa roasted almonds better than the honey mustard roasted cashews.  Could this mean chocolate and sweets win out in the end after all?

And, last but not least, I made Joy's Perfect Kettle Corn because my family is absolutely crazy for all things popcorn.  This is a simple stovetop recipe for popcorn that includes just the right amount of balance between sweet and salty.  It also requires a lot of shaking to get all that goodness evenly distributed.  I didn't perfect it the first time around, but I'm convinced I will with practice.  

I loved each and every one of these snacks, but my favorite was probably the Crunchy Cocoa Roasted Almonds.  There's just something special about them that's hard to put a finger on.  Maybe it's because they're the perfect mix between sweet and savory.  The perfect snack for those of us who walk the fine line.

Crunchy Cocoa Roasted Almonds

Slightly Adapted from Joy The Baker Cookbook

Makes 3 cups 

3 cups raw almonds

6 tablespoons butter

2 large egg whites

1 teaspoon salt

1 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1/8 teaspoon cayenne powder (could use a tad more if you are really into spicy)

Place a rack in the center of the oven and preheat to 350 degrees F.

Place almonds on a baking sheet and roast for 15 minutes in the oven.  Remove from oven and place in a medium bowl to cool completely.

Place butter on a rimmed baking sheet and melt in the oven for 5- 7 minutes.  Remove from the oven and set aside.  

In the bowl of an electric mixer with the whisk attachment (I did this by hand with a whisk), add egg whites and 1/2 teaspoon of the salt.  Beat on medium speed until frothy.  Gradually add sugar.  Increase the mixer to medium-high and beat until white and glossy and the egg whites hold almost stiff peaks.

Add the remaining 1/2 teaspoon salt, the cocoa powder, and cayenne pepper (go big if you like spicy or you will not taste this at all), and beat until well incorporated.

Pour the egg mixture over the toasted almonds and toss together until almonds are evenly coated.  Spoon mixture atop the melted butter on the rimmed baking sheet.  Bake for 30-40 minutes (30 worked perfectly for me), removing the pan from the oven to toss almonds 2 or 3 times during baking.

Remove from the oven and allow to cool completely before serving.  Almonds will keep, in an airtight container, at room temperature for up to a week.

Note:  When roasting nuts it is best to allow them to cool to room temperature before testing.  When they first come out of the oven they will not have that crispy crunchy texture you are looking for.  They need time to cool down and achieve that great crunch.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy The Baker Cookbook Spotlight and Cook-off: California Biscuits

Okay, okay....these biscuits are really called Whole Wheat Honey and Goat Cheese Drop Biscuits.  The problem is there is no way I could say, "Honey, we're having Whole Wheat Honey and Goat Cheese Drop Biscuits for breakfast."  My southern-loving buttermilk biscuit eating husband would probably run for the door.  So, I called them California Biscuits.  I described them as a healthy whole wheat drop biscuit and no one was the wiser. 

I did make some changes to Joy's original recipe.  First I used white whole wheat flour in place of the whole wheat flour.  Secondly I used tomato and basil goat cheese in place of regular goat cheese.  And, lastly, because I used tomato and basil goat cheese I omitted the honey.  

 I served these biscuits on the side, along with some scrambled eggs, in my new baby cast iron serving skillet with a wood underliner.  I have to admit, ever since I was a kid I've loved the whole breakfast skillet look.  I'm beyond excited to finally have a set of these little baby breakfast skillets.

Scrambled eggs with caramelized onions, peppers, and breakfast sausage

 Are you curious to know the verdict on these biscuits?  My husband loved them.  I don't think he even tasted the goat cheese in them at all.  Score!  I enjoyed these biscuits and found the texture of them really pleasing.  I especially loved the crispy buttery bottoms on the biscuits.  And, I really appreciated how stinking easy these biscuits came together.  After making the traditional southern biscuit for years I can now say that I have a new appreciation for the drop biscuit.  I will say that I'm slightly disappointed that you can't taste the goat cheese. I'm a fan of goat cheese and would like to actually taste it in these biscuits.  That said, I'm sure I can remedy that situation by simply adding more goat cheese next time.  I'm always up for adding more cheese!

 Whole Wheat and Goat Cheese Drop Biscuits

Slightly adapted from Joy The Baker Cookbook

Makes 8-10 biscuits

2 cups whole wheat flour (I used white whole wheat)

3 teaspoons baking powder

1/4 teaspoon baking soda

1-1/2 teaspoons salt

1/4 cup (1/2 stick) salted butter, cold, cut into cubes, plus more for the pan

4 tablespoons crumbled goat cheese (I used tomato and basil goat cheese and went heavy with it)

1 cup buttermilk, cold

2 tablespoons honey, plus more for topping (I omitted the honey)

Place a rack in the upper third of the oven and preheat to 400 degrees F.  Place a 10-inch cast-iron skillet in the oven as it preheats.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles coarse meal.  Some of the butter and cheese chunks will be the size of small pebbles; others will be the size of oat flakes.  Make a well in the center of the flour mixture.  Add the cold buttermilk to the well of the flour mixture.  Use a fork to blend together the wet and dry ingredients.  Mix until all of the flour is incorporated and no dry flour remains.  Set aside.

Note:  If you chose to add the honey to these biscuits you will need to incorporate the honey into the buttermilk and then pour it into the well.

Remove the hot skillet from the oven and add 1 tablespoon butter.  Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated.  

Spoon batter by the 1/4 cupful into the hot skillet.  About 6 biscuits will fit into the 10-inch skillet.  Biscuits should have about an inch of room separating them, but will bake up to touch one another. Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm.  Remove from oven.  Let rest for 5 minutes.  Remove from skillet and top with more honey (if using).  Repeat the process to cook the remaining biscuits, remembering to add another tablespoon of butter to the skillet before placing the biscuit dough inside (you want to make sure you get those crispy buttery bottoms on all your biscuits).  These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.

look at those crispy buttery bottoms!

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy the Baker Cookbook Spotlight & Cookoff: Chocolate Fudge Brownies with Chocolate Buttercream Frosting

These brownies have an intense chocolate flavor. They are fudgey, rich, dense, studded with chocolate chips and topped with the creamiest, smoothest, most indulgent chocolate buttercream frosting.  There is nothing subtle about this brownie.  This brownie is total and complete decadence.  Pure bliss for the chocolate lover.  It's not often that you'll hear me say something like this, but just one of these brownies will satisfy your deepest darkest chocolate craving. 

I'm happy to be sharing these brownies with you today as part of the Joy The Baker Spotlight & Cookoff  hosted by my friend Heather at girlichef and sponsored by the folks at Hyperion.  I've been a fan of Joy The Baker's blog for years now and I am beyond thrilled to have a sneak peak of Joy's new book before it even hits the stores.  Over the next few weeks I'll be sharing lots of Joy's recipes, ending with a review of her new book. 

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Adapted from Joy The Baker Cookbook

Makes one 8-inch pan

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

Place a rack in the upper third of the oven and preheat to 350F.  Grease and flour an 8-inch-square baking dish and set aside.

In a medium bowl, whisk together flour, baking powder, and salt.  Set aside.

Bring about 2 inches of water to a boil in a medium saucepan.  In a medium, heatproof bowl, add butter and unsweetened chocolate.  Place the bowl over, but not touching, the simmering water and allow to melt.  Stir to incorporate.  Once melted, remove the bowl from the simmering pot.  Whisk in brown and granulated sugars.  Whisk in eggs, yolk, and vanilla.  Add the flour mixture, all at once, to the chocolate mixture.  Fold together with a spatula until well incorporated.  Fold in chocolate chips.

Pour batter into prepared pan and bake for 25 to 30 minutes.  Bake until a skewer inserted in the center of the brownie comes out clean.  Remove from the oven and cool completely before frosting.

Frost with half a recipe of The Best Chocolate Buttercream Frosting (recipe follows) when cooled.  Brownies last, well wrapped, at room temp for up to 5 days.

The Best Chocolate Buttercream Frosting

Adapted from Joy The Baker Cookbook

Makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes

Note: You will only need half the amount below to frost the brownies

3/4 cup (1-1/2 sticks) unsalted butter, at room temp

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2-1/2 to 3 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon vanilla extract

scant 1/2 cup heavy cream

1/3 cup Ovaltine powder

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt.  Mixture will be very thick, but cream for about 3 minutes on medium speed.

Turn off the mixer, scrape down the sides of the bowl and add 2-1/2 cups powdered sugar.  Turn the mixer on low to incorporate the sugar while adding the milk and vanilla.  As the sugar incorporates, gradually increase the mixer speed to medium-high.  Stop the mixer and scrape down the sides of the bowl as necessary.  Beat until smooth.

In a 1-cup measure, stir together cream and Ovaltine.  Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable.  Add more powdered sugar to adjust consistency.  Spread or pipe frosting onto cooled cakes or cupcakes.

Frosting will last, well wrapped, in the refrigerator for up to 5 days.  

Note: Putting the frosting in the fridge for about 30 minutes makes it harden just a little and makes it easier to spread.

 

Please visit girlichef's site here for a chance to win the Joy The Baker Cookbook.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*