Note: I was sent a copy of Muffins (paid link) by Cyndi Duncan and Georgie Patrick in order to write this post. Opinions are mine alone.
One of the best perks of being a food blogger is the ability to receive and review cookbooks. Not only are they a great source of inspiration for me and my cooking journey, but they also provide a little peek into other fellow passionate cooks and bakers.
This latest cookbook, Muffins (paid link) by Cyndi Duncan and Georgie Patrick, focuses on one of my favorite foods. Muffins are one of my go-to choices for food prepping for the week.
From comforting favorites to spicy surprises, Muffins cookbook includes delicious recipes for more than 70 nourishing breakfast staples, fruity bites for brunch, and savory morsels that go great with soups and salads. The cookbook also includes ingredient substitutions, helpful baking methods, and other useful kitchen tips.
As my husband was paging through the cookbook, their recipe for Spicy Peach and Nut Muffins caught his attention. I used that recipe as inspiration to make these Spiced Walnut Peach Mini Bundt Cakes. Mini Bundt Cakes are essentially fancy muffins anyway, don’t you think?
And, if you have no interest in my fake fancy muffins, no worries! I’ve included info below to make these as normal muffins by using a cupcake pan.
Ingredients (makes approximately 12 mini Bundt cakes or 18 cupcake-sized muffins):
Cakes/Muffins:
- 1 (15 oz) can peaches
- ~3/4 cup buttermilk (see directions below)
- 3 tablespoons butter, melted and cooled
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1/2 cup chopped walnuts
Glaze:
- 4 tablespoons reserved peach juice
- 1 cup powdered sugar
Special tools needed: Mini Bundt Pan or Cupcake Pan, wire cooling rack, optional Cookie Scoop (paid links)
Preheat your oven to 350 degrees F. Spray a mini-Bundt pan (or cupcake pan) with nonstick cooking spray and set aside.
Open your can of peaches and drain the liquid into a liquid measuring cup.
Remove the peaches from the can and roughly chop.
Measure out 4 tablespoons of the peach juice into a small bowl and set aside.
Pour the buttermilk into the measuring cup with the remaining peach juice until the liquid equals one cup.
Melt your butter (I melted mine in the microwave for about 20 seconds) and set aside to cool, about 5 minutes.
In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
Once the butter has cooled, pour the butter into a large bowl and add in the sugar. Mix to combine. The mixture will resemble wet sand.
Add in your eggs to the butter sugar mixture, mixing to combine.
Follow with the buttermilk mixture.
And then follow with the chopped peaches.
Slowly add in your dry ingredients a little at a time until just combined.
Fold in the walnuts.
Add the batter to your prepared mini-Bundt pan or cupcake pan, filling the wells no more than 2/3 full (mine in the photo below are way too full). A cookie scoop (paid link) may be useful here — I suggest filling each with 2 scoops. I did 3 when I took these photos and it was too much.
Mini Bundt Cakes
Muffins
Bake for 20 to 25 minutes, or until a toothpick inserted into one of the middle Bundt cakes or muffins comes out clean. Let cool for 5 minutes in the pan, then turn out onto a wire rack (paid link) to cool completely.
While waiting for the cakes to cool, make the glaze. Add the powdered sugar to your reserved peach juice, stirring to combine.
Drizzle some of the glaze over the warm Bundt cakes once you turn them out onto the wire rack.
Repeat with your remaining batter and glaze.
These result in a surprisingly fluffy and moist little treat!
I love that you can see flecks of the peaches throughout the Bundt cakes, and the crunch from the walnuts adds really nice texture.
I suggest not going too crazy on the glaze. Too much might weight these down, so you might have some extra glaze remaining.
For further inspiration on all things muffin, be sure to check out this new cookbook (paid link), available now!
Ingredients
- 1 (15 oz) can peaches
- ~3/4 cup buttermilk (see directions below)
- 3 tablespoons butter, melted and cooled
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1/2 cup chopped walnuts
- 4 tablespoons reserved peach juice
- 1 cup powdered sugar
Instructions
- Special tools needed: Mini Bundt Pan or Cupcake Pan, wire cooling rack, optional Cookie Scoop.
- Preheat your oven to 350 degrees F. Spray a mini-Bundt pan (or cupcake pan) with nonstick cooking spray and set aside.
- Open your can of peaches and drain the liquid into a liquid measuring cup.
- Remove the peaches from the can and roughly chop.
- Measure out 4 tablespoons of the peach juice into a small bowl and set aside.
- Pour the buttermilk into the measuring cup with the remaining peach juice until the liquid equals one cup.
- Melt your butter (I melted mine in the microwave for about 20 seconds) and set aside to cool, about 5 minutes.
- In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
- Once the butter has cooled, pour the butter into a large bowl and add in the sugar. Mix to combine. The mixture will resemble wet sand.
- Add in your eggs to the butter sugar mixture, mixing to combine.
- Follow with the buttermilk mixture.
- And then follow with the chopped peaches.
- Slowly add in your dry ingredients a little at a time until just combined.
- Fold in the walnuts.
- Add the batter to your prepared mini-Bundt pan or cupcake pan, filling the wells no more than 2/3 full (mine in the photo below are way too full). A cookie scoop may be useful here — I suggest filling each with 2 scoops. I did 3 when I took these photos and it was too much.
- Bake for 20 to 25 minutes, or until a toothpick inserted into one of the middle Bundt cakes or muffins comes out clean. Let cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
- While waiting for the cakes to cool, make the glaze. Add the powdered sugar to your reserved peach juice, stirring to combine.
- Drizzle some of the glaze over the warm Bundt cakes once you turn them out onto the wire rack.
- Repeat with your remaining batter and glaze.
What do you think?