Peach Einkorn Muffins

August and September mean one thing in Colorado: peach season.

The sunny Western slope of the Rockies creates the perfect microclimate for ripening these blushing orbs of sunlight. My husband and I bought a 20-lb. box. 10 lbs. each, yeah?

The thing about peach season is that it’s quite short, and it only comes round once a year. You have to get your daily peach in (or two, or three . . .). This is the time to enjoy them fresh; we won’t get to in November, February, or May.

I have been waiting to share this recipe for nearly a year; I came up with it last summer, but by the time I started this blog, peaches were no longer in season. I’m delighted to finally share it.

I recognize that many of you may not be able to get your hands on Western slope Colorado peaches. You may not even have peaches left in your grocery stores, and they’re starting to bring out squashes instead . . . (and for my friends in the southern hemisphere, I realize you’re only just now heading into spring!)

Wherever you live, I hope this inspires you to find what seasonal, local fruit you can bake with. Let it be a source of inspiration to make the most of what you have right now. To cease the foward-looking for long enough to be joyfully rooted in the present.

Recipe

Makes 12 muffins

Peach Einkorn Muffins

Just a few notes on the recipe: If you can’t find or don’t have einkorn flour, feel free to use any whole wheat flour. Additionally, there are two versions below; one using sourdough discard, the other without (the latter, no sourdough, is shown as the “original” recipe. Sourdough is the variation).

INGREDIENTS

275 g einkorn flour, or other whole wheat flour, freshly milled if possible (~1.5 cups flour)

1 cup rolled oats

1/3 cup coconut sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 – 1 cup chopped walnuts (reserve some for sprinkling on the tops)

1 large peach, diced (~1 cup of fruit)

1/4 cup avocado oil

1 cup water

1 egg, slightly beaten

1 tsp. apple cider vinegar

Sourdough Discard Variation:

Omit egg and apple cider vinegar
Use 1/2 – 1 cup sourdough discard, adding water until volume is 1.5 cups
Reduce baking powder to 1 tsp.
Increase baking soda to 1 tsp.

INSTRUCTIONS

Prepare muffin tin and preheat the oven to 425 F. I like to make my own muffin cups by cutting out four strips of parchment, cutting those strips into three so that I have 12 squares, and then (stacked in groups of three) I place them over a muffin tin divot, and press them in with a spice jar, using my hands to form and crease the paper around the spice jar.
Measure out all dry ingredients and whisk together in a large bowl, reserving a couple of tablespoons of walnuts for sprinkling on top of the muffins.
Measure out and mix together all wet ingredients in a liquid measuring cup or medium bowl.
Dice the peach and mix gently into the dry ingredients with a spatula.
Once the oven is preheated and muffin tin is lined with parchment cups (and not before), add the liquid to the dry ingredients, and fold until all flour is moistened. (*The reason you want to wait until the last second to incorporate is that the baking soda [base] reacts with the ACV or sourdough [acid] and you then want to quickly get the batter into the cups, and then the oven.)
Fill the 12 muffin cups equally (or thereabouts), and sprinkle the tops with reserved walnuts.
Bake 5 minutes at 425 F, then reduce to 400 F and bake for 13–15 more minutes.
Cool in tin on wire rack for 3 minutes before removing to finish cooling on wire rack.

Feel free to substitute the peach for any seasonal fruit you’d like. I actually made these in the winter with blood oranges. A muffin for all seasons, eh?