Peaches Cream Dream Muffins
Indulge in the luscious flavors of summer with our Peaches Cream Dream Muffins—perfectly soft, fruity, and irresistibly creamy. These golden, bakery-style muffins feature juicy, diced peaches folded into a tender batter, with a luxurious hint of whipped cream to elevate their texture. A touch of vanilla extract enhances the fruity sweetness, while a sprinkle of powdered sugar adds a delectable finish. Ready in just 35 minutes, this recipe combines simple pantry staples with fresh, ripe peaches for a delightful treat that’s perfect for breakfast, brunch, or dessert. Whether you’re serving them warm from the oven or at a garden party, these muffins are a dreamy bite of sunshine in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 1.5 cups Peaches, peeled, pitted, and diced
- 0.25 cups Heavy cream
- 2 tablespoons Powdered sugar (for optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
In a separate medium bowl, beat the egg lightly. Then whisk in the milk, melted butter, and vanilla extract until smooth.
Create a well in the center of the dry ingredients, and pour in the wet ingredients. Gently mix together with a spatula or wooden spoon until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the diced peaches, being careful not to overwork the batter.
In a small bowl, whip the heavy cream until soft peaks form (about 2-3 minutes). Gently fold the whipped cream into the muffin batter to create an extra creamy texture.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the tops of the muffins with powdered sugar for a light, sweet finish before serving.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 104 mg | 2% | |
*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.
