It’s Muffin Monday again! And also Memorial Day in the United States, which is the day we remember and honor those who have died in active service in any branch of the United States military. Many families take advantage of the three-day weekend to gather for reunions or to hold family celebrations. And, of course, this time of year is also all about graduations and graduation parties. So many opportunities to bake and share muffins with your friends and loved ones!
If you are a fan of sweet and salty treats, you are going to love these roasted peach and bacon muffins. Don’t forget to scroll down to see all the other bacon and peach wonderfulness that my fellow Muffin Monday bakers are sharing. We didn’t plan the theme but after everyone else had added their titles to our group, I was motivated to create a muffin that would fit in.
6 slices thick cut streaky bacon
2 peaches – just ripe but not soft
Pinch flakey sea salt
2 cups or 250g all purpose flour
1/3 cup or 66g brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup or 180 ml milk
1/3 cup or 80ml bacon fat (rendered from frying the bacon) plus extra for greasing pan (or use butter or oil)
2 large eggs
Fry the bacon slices until crispy and remove from the pan and drain on paper towels. Leave the bacon fat in the pan to cool.
Preheat your oven to 425°F or 218°C.
Cut your peaches in half and remove the pits. Slice them in wedges.
Roast in your preheated oven for about 8-10 minutes and then turn the wedges over and roast for a further 5 minutes.
|After turning them over.|
Remove from the oven and set aside to cool. They are going to be pretty soft at this point. Use a metal spatula to scrape them up. Reduce heat of the oven to 350°F or 180°C.
In a large mixing bowl, whisk flour, sugar, baking powder and salt together.
Chop the peaches and the bacon into pieces, setting aside 12 bits of each for topping the muffins before baking.
Add your chopped peaches to the flour and use a fork to mix them in and separate them from each other, coating them with flour.
In another bowl, whisk together milk, bacon fat and eggs.
Add all the milk mixture to flour mixture.
Gently fold just until dry ingredients are moistened. There should still be some flour showing. Then fold in your bigger pile of bacon.
Generously grease cups (I used bacon grease but you can use oil or butter) and top of 12-cup muffin pan.
Divide your batter evenly between the 12 muffin cups. Top each with a piece of the reserved bacon and roasted peaches.
Bake 20-25 minutes or until muffins are golden.
Remove from oven and let cool for a few minutes before removing muffins from pan.
If you are a fan of bacon or peaches, this is going to be your favorite Muffin Monday so far! Check out all the great combinations we have for you this month.
- Bacon and Caramelized Vidalia Onion Corn Muffins from Palatable Pastime
- Bacon and Roquefort Muffins from Karen's Kitchen Stories
- Fresh Chive and Ricotta Muffins from Farm Fresh Feasts
- Roasted Peach and Bacon Muffins from Food Lust People Love
- Spicy Zucchini Bacon Cheese Muffins from A Day in the Life on the Farm
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.