These are so cute. And easy! You don't even need a mixer, just a good spatula, although if you have a stand mixer, it certainly isn't a bad thing to use with this recipe.
And while I used peaches this time, there are so many different fruits you can use in these, whatever is in season, or whatever you find at the store. They are a lovely addition to any brunch, or an easy "muffin" on the run. Whatever you call them, or however you eat them, they're delicious. We find they pair quite nicely with Seven Seeds Nicaragua Las Segovias. I mean really, a tasty little cake and a nice cup of coffee! I always have room for that in my life.
Yields 12 mini cakes, but recipe doubles easily...which I know you will want to do.
What you will need:
1 cup flour
1 ½ teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, room temperature
1/3 cup sugar
1 ½ teaspoon grated lemon zest
1 teaspoon vanilla
⅓ cup milk
2-3 peaches, halved and cut in slices
Raw sugar to sprinkle
Standard 12 cup muffin tin
What you will do:
Preheat oven to 350F and spray muffin tins with olive oil spray, or rub with butter.
In a small mixing bowl whisk together flour, baking powder and salt, set aside.
in a medium sized mixing bowl mix together the butter and sugar, 2-3 minutes, until light and fluffy. Add egg, lemon zest and vanilla and continue to mix until well combined.
Slowly add the dry ingredients in 3 additions, adding the milk in between, in 2 additions, beginning and ending with dry ingredients.
Divide batter between the muffin cups, only filling them ⅓ full. Smooth the top of the batter and top with two to three peach slices. Sprinkle with raw sugar.
Bake for 20-25 minutes or until cakes are golden and until toothpick inserted comes out clean. Cool in pan for 5 minutes and then remove from pan.
recipe adapted from here.