Summer is basically officially over, so what better way to send it off than with these deliciously summer muffins?
Peaches and Cream Muffins (5 of 750)
Originally made 7/16/12
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 16 muffins (59 minis)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp finely grated orange zest
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup fresh orange juice
- 1 1/2 cups diced peeled rice peaches
- Preheat oven to 350F.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, using an electric mixer on medium-high speed, beat sugar, butter, cream cheese, orange zest, and vanilla until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in orange juice until blended.
- With the mixer on low speed, beat the flour mixture into the egg mixture until just blended. Using a rubber spatula, gently fold in peaches.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.
I’m sure I sound like a broken record by now, but these are so good (and really, why would I post recipes if they weren’t delicious?)! The cream cheese is really essential in these – it helps keep the muffins soft and moist, but also adds a really lovely tang that balances out the sweetness of the peaches. The orange juice adds another element of brightness – definitely squeeze your own oranges for this. It isn’t any harder, and the flavor of fresh orange juice doesn’t even compare to that store-bought stuff.
These are everything I love in a perfect breakfast muffin. They’re light and fruity, with a little tartness to keep you on your toes.