Peaches and Cream Muffins
Experience the ultimate blend of sweetness and creaminess with these irresistible Peaches and Cream Muffins! Bursting with juicy chunks of ripe peaches and featuring a luscious cream cheese center, these muffins strike the perfect balance of fruity and indulgent. Made with a tender, buttery batter and a hint of vanilla, each bite delivers summer’s finest flavors wrapped in the comforting warmth of baked perfection. Quick and easy to prepare, these bakery-style muffins are ready in just 35 minutes, making them an ideal treat for breakfast, brunch, or an afternoon snack. Serve them with a drizzle of simple glaze for an extra touch of elegance. Whether you're a peach lover or simply craving a decadent homemade delight, this recipe is guaranteed to impress.
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.33 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups ripe peaches, peeled, pitted, and diced
- 4 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 1 tablespoon milk
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Step 3
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
Step 5
Fold the diced peaches into the batter until evenly distributed.
Step 6
In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 7
Fill each muffin cup halfway with batter, add a small dollop (about 1 teaspoon) of the cream cheese mixture to the center, and then top with more batter until the cups are about three-quarters full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Step 9
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Optional: Drizzle the tops with a simple glaze made by mixing 1/4 cup powdered sugar with 1 tablespoon milk for an extra touch of sweetness.
Nutrition Facts
| Serving size | (1168.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2547.9 |
| Total Fat 83.0g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 564.0mg | 0% |
| Sodium 1875.7mg | 0% |
| Total Carbohydrate 415.3g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 221.0g | |
| Protein 47.2g | 0% |
| Vitamin D 181.7IU | 0% |
| Calcium 356.4mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1389.1mg | 0% |
Source of Calories