Peaches are in season at the height of the summer, so now is the ideal time to stock up while they are on sale. In addition to enjoying them fresh, we like to freeze them for yummy smoothies all year long. And now we have a new recipe to add to our peachy repertoire!
I was in the mood to whip up peach muffins the other day, but did not have a recipe. I did have cream cheese though. Mmmmm. So I played around and came up with this recipe, which I am calling Peaches and Cream Muffins. It is a light airy muffin, bursting with fresh peaches, and topped with a cream cheese filling. Think peach cake meets cheesecake. Oh yeah!
Your muffins will be puffy when they come out of the oven, and just like a cheesecake, the top will settle down flat when they cool. These peachy muffins are dangerous – it is really hard to eat just one, and since the recipe makes so many….!
- 2¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- half teaspoon salt
- ½ cup brown sugar
- ¼ cup water
- ¼ cup cream
- ½ cup sour cream
- ¼ cup melted butter
- ½ teaspoon vanilla
- 1 egg
- 2 cups diced fresh peaches (about 3 large)
- 8 oz cream cheese, softened
- ⅓ cup white sugar
- 1 egg
- ½ teaspoon vanilla
- Preheat oven to 350.
- Line muffin tins with muffin papers.
- In large bowl combine flour baking powder, baking soda, and salt.
- In medium bowl whisk together brown sugar, water, cream, sour cream, melted butter, ½ teaspoon vanilla, and 1 egg.
- Stir in peaches.
- Add peach mixture to the flour mixture and stir until just blended (don't overstir or it will get tough!)
- Spoon about ¼ cup of batter into each muffin paper.
- Blend together cream cheese, white sugar, 1 egg and ½ teaspoon vanilla until smooth.
- Add 2-3 teaspoons of cream cheese mixture on top of each muffin.
- Bake muffins for 20-25 min, until cheesecake topping is golden on the edges.
- Cool on a rack and serve!
