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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
Fold the diced peaches into the batter until evenly distributed.
In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
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.
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.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 221.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
