The lazy, hazy days of summer are drawing to a close, but before you bid the season farewell there is time for one or two last summer brunches. While you’re giving summer a proper sendoff, try slipping in as many flavors still in season as you can. Take advantage of the last chance to eat a peach muffin, or try zucchini pie. To help plan this final brunch, we’ve got 7 recipes for you to sample.
1. Peach Muffins
A tray of muffins is never out of place at a brunch, and in the late summer months, peach muffins will especially be welcomed. Taste of Home‘s recipe makes 12 muffins, so if you’re entertaining a crowd you’ll definitely want a double batch.
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 cup chopped fresh or frozen peaches
- 1 cup chopped pecans
Directions: In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Recommended wine pairings: To match the sweet nuttiness of this brunch favorite, we’re leaning toward a light white. Try a 2012 XO Riesling, which marks the spot perfectly between a sweet and dry.