Tuesday, October 13, 2020

Peaches and Cream Muffins


Peaches and Cream Muffins

This is my favorite peach muffin recipe! Buttery, tender and chewy, these peach muffins are heavy on the breadcrumb filling and sweet vanilla frosting.


For the crumb filling:

  • 1/4 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour (unwrapped)
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, cooled and cut into small pieces

For the peach muffins:

  • 3/4 teaspoon of salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 tablespoon of baking powder
  • 1/3 cup packed light brown sugar
  • 1 cup whole sour cream
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons of pure vanilla extract
  • 6 tablespoons unsalted butter, at room temperature
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups of fresh peaches (cut them into bite-sized pieces; peeled or unpeeled is fine)

For the vanilla icing:

  • 1/2 teaspoon vanilla extract
  • 1 cup icing sugar, sifted
  • 2 tablespoons of milk OR heavy cream, more if necessary to achieve desired consistency


For the crumb filling:

In a large bowl, combine granulated sugar, flour, cinnamon and butter; Using two forks or a cookie cutter, mix ingredients until very crumbly and resembles a coarse meal. The crumbs should be the size of a pea. Place the mixture in the fridge or freezer until needed.

For the peach muffins:

First, preheat your oven to 400 degrees (F). Line a 12 muffin pan with paper cups; put aside.

Then, in a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon and salt; put aside.

In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle, combine the butter and the two sugars and beat on medium speed until light. and sparkling; about 3 minutes.

Add the eggs and vanilla and continue beating until well combined. Reduce the mixer speed to low; alternate adding flour mixture and sour cream, starting and ending with flour. Make sure you don't over mix here.

Turn off the mixer and set the dough aside for a while. Place the peach pieces and the rest of the flour in a bowl; toss to completely coat the peaches in the flour. Add the peaches and any excess flour to the batter; Use a spatula to gently fold the peach pieces into the batter until incorporated.

Distribute batter evenly among prepared muffin cups, then top with breadcrumbs.

Bake for 20 to 22 minutes, or until tops are lightly browned and a toothpick inserted in the middle comes out clean, or with just a few moist crumbs attached.

Let the muffins cool for 10 minutes in the pan before transferring them to a cooling rack.

For the vanilla icing:

In a small bowl, combine the sugar, vanilla and cream; whisk until smooth, adding more cream as needed to achieve desired consistency.

Drizzle the muffins just before serving.

Happy Cooking Time.