Makes 12 muffins As you think about what to serve at a breakfast or brunch function, include a few items that can be made a day before the meal and then reheated. Offer just one or two hot dishes, preferably ones that serve a lot of people. An adventurous host with an indestructible kitchen space might bring out the waffle iron and let guests make their own. Otherwise skip the foods that must be cooked one or two at a time—you’ll drive yourself crazy poaching eggs or making cinnamon toast at the last minute. This recipe from Janie Burke Ledyard of Nashville, Tennessee, can be made a day ahead. Pile the cooked muffins in a large baking dish, cover with aluminum foil, and warm in a 250-degree oven.
Cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar, or to taste
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup sour cream
1 cup (2 sticks) butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional
1 ½ cups chopped fresh ripe peaches, or frozen peaches, thawed and drained
Preheat the oven to 350 degrees. Coat 12 muffin cups with cooking spray, or grease and flour them. If you use paper liners, be sure to grease them, as these muffins stick.
Combine the flour, baking powder, sugar, salt, and cinnamon in a large bowl. Stir in the sour cream, butter, vanilla, and almond extract, if using, and mix gently. The batter may be lumpy. Fold in the peaches.
Fill the muffin cups two-thirds full of batter. Bake for 30 to 35 minutes, until lightly browned on top.
Makes 12 muffins