Recipe: Emeril's Fresh Peach Muffins

March 9, 2007 — -- "Good Morning America's" favorite chef Emeril Lagasse kicks off his annual Mother's Day Breakfast in Bed Contest today.

Emeril will surprise a lucky mom at home on Friday, May 11, and cook her a Mother's Day breakfast in bed.

If you know a mother who deserves this special surprise, click on the links below to read the contest rules and enter. You'll be asked to write brief essay (no more than 50 words) about why an inspiring or heroic mom you know deserves this treat.

Click Here to Enter Emeril's Mother's Day Breakfast in Bed Contest.

Click Here to Read Contest Rules.

In the meantime, you can get a taste of Emeril's bam-tastic breakfast cooking with the recipe for his Emeril's Fresh Peach Muffins With Pecan Crumb Topping below.

Ingredients

2 cups finely chopped fresh or frozen peaches (about 1 pound)

1½ cups sugar

½ cup (1 stick) butter, at room temperature

2 eggs

1½ cups milk

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

¼ cup brown sugar

¼ cup ground pecans

¼ teaspoon ground cinnamon

4 tablespoons cold butter

Directions

Preheat the oven to 400 degrees F. Lightly grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with ½ cup of the sugar. Mix thoroughly. Allow the peaches to sit for one hour.

Using an electric mixer fitted with the paddle attachment, cream the butter and remaining one cup of sugar until smooth and pale in color, about three minutes. Add the eggs, one at a time, and beat until fluffy, about two minutes.

In a mixing bowl, combine 3½ cups of the flour, baking powder and salt. Remove the bowl from the mixer and alternately fold in one-third of the milk and one-third of the flour mixture. Repeat until the milk and flour mixtures are both incorporated, being careful not to over mix. Fold in the peaches.

Spoon ¼ cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Divide the crumb mixture between the muffin tops, about 1 tablespoon each. Place in the oven and bake for about 18 minutes to 20 minutes or until golden brown. Serve warm with butter.

Yield: 2 dozen muffins

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007