Summer is basically officially over, so what better way to send it off than with these deliciously summer muffins?

Peaches and Cream Muffins

In case you get sick of making pies

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Originally made 7/16/12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
  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. Divide batter equally among prepared muffin cups.
  6. 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.