Peach Pie Muffins

2 cups all-purpose flour

1 Tablespoon baking powder (Yes, 1 FULL tablespoon)

½ tsp. salt

1 egg

½ cup sugar

½ cup brown sugar

2 heaping tsp. ground cinnamon, plus more for sprinkling on top

 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly

1 ¼ cups sour cream

2 cups peeled & chopped fresh peaches (thawed, frozen peaches will work too)

Brown Butter Glaze:

4 Tablespoon unsalted butter

1 cup powdered sugar, sifted

2 Tablespoon milk or cream

Preheat oven to 425 degrees.  Line 12-cup muffin tin with liners or spray with cooking spray.  Set aside.  Whisk the flour, baking powder, salt and cinnamon in medium  bowl until combined.  In a separate bowl, beat the egg till light-colored.   Add the sugars and stir until the mixture is thick.  Slowly add the melted butter, add the sour cream and whisk until just combined.  Do not over mix.

Add the peaches to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients, stir until the batter  comes together, but do not overmix.  The batter will be very thick.  Spoon the batter into the muffin tins.  Fill the tins to the top.  Bake at 425 degree oven for  5 minutes.  Reduce oven temperature to 350 degrees and continue to bake for 20-22 minutes.  Allow to cool for 5 minutes.

While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat.  Stir constantly until butter is brown  about 7  minutes.  Watch closely so it does not burn.  Once browned, remove from heat and transfer to a small bowl.  Stir in sifted powdered sugar and milk/cream.  Stir until smooth.  Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.