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I don’t know if anyone else remembers the Peaches and cream muffins from Starbucks circa 2013, but they were one of my favorite treats! These muffins are my version of them and so good!
Table of Contents
Table of Contents
- Tips
- Making the muffins
- Equipment
- Storage
- Looking for more similar recipes?
- The Recipe
Tips:
Making the muffins
- Be gentle with the batter once you add the flour. Since flour contains gluten, the more you mix the batter with the flour, the more you’re activating the gluten and the tougher the muffin will be. To keep a light, fluffy, and tender muffin, fold in the flour and peaches until just mixed.
- Use 2 large fresh peaches, or 3 small peaches. The best part about these muffins are the large chunks of juicy, tender, sweet peaches – either nectarines or peaches work here!
- Do NOT skip the turbinado sugar topping. It is critical for the overall texture of the muffin. (I baked a batch where I accidentally forgot the sugar and it’s really not the same). You can use plain turbinado sugar, or you can massage some minced ginger into the sugar for some added ginger essence.
- The cream cheese filling is optional – I’ve had people tell me the muffins don’t need them, but I the texture contrast. Be sure to fully beat the cream cheese before adding the heavy cream.
Equipment
- For the perfect extra large size muffin, I use these jumbo muffin tins. I love this nordic ware brand (I have their sheet pans too), and they are worth the investment – these will last a lifetime!
- I use a large ice cream scoop to distribute the batter between each muffin tin. Start with one scoop, then equally divide the rest of the batter.
- If you are using large muffin tins, normal sized muffin liners are a bit small. You can cut 4” squares of parchment to act as the muffin liner. They look cute and rustic too 🙂
- If you don’t have a electric mixer or stand mixer, you can buy whipped cream cheese and hand mix with the sugar and heavy cream. Use a cold metal bowl if you have one.
Storage
- If you have extras of these muffins, you can easily freeze them. I add a small piece of parchment paper on top of the cream (so the cream doesn’t spread all over the bag) and store them in a freezer safe ziplock bag. You could also use a glass container.
- Thaw the muffins at room temperature or in the fridge and enjoy!
Other great recipes:
Recipe
Peaches and Cream Muffins
Equipment
- 1 muffin tin
- 1 mixer
Ingredients
Peaches and Cream Snacking Cake
- 1 stick of unsalted butter, melted, 1/2 cup
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/3 cup plain yogurt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 0.3 cup Milk
- 2 large peaches
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 0.5 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon of vanilla extract or vanilla paste
Topping
- 1/2 cup turbinado sugar
- 1 ” knob, microplaned ginger
Instructions
- Preheat oven to 375°F.
- Chop the peaches into 1/2” pieces. Discard the pits.2 large peaches
- Whisk together the melted butter, sugars, yogurt, and eggs.1 stick of unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 1/3 cup plain yogurt, 2 large eggs
- Add in the flour, baking powder, salt, and peaches. Fold gently to combine, adding the milk until fully combined.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, 0.3 cup Milk
- In a small bowl, add the turbinado sugar and ginger. Massage the ginger and sugar with your fingers. Set aside.1/2 cup turbinado sugar, 1 ” knob
- Line a jumbo muffin tin with parchment paper and equally portion the batter into the 6 tins. You can also make twelve standard-sized muffins. Top each muffin with a couple spoonfuls of the ginger sugar.
- Bake for 25-30 minutes or until a cake tester comes out clean.
- While the muffins are baking, make the vanilla cream cheese frosting: use a stand mixer or electric whisk to whip the cream cheese and sugar on high for 5 minutes. Then add in the heavy cream and whip for another 2 minutes. Add the cream into a plastic bag and cut a small hole at one of the corners.8 ounces cream cheese, 0.5 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon of vanilla extract or vanilla paste
- Cut out 1″ diameter circles in the center of the muffins to make space for the cream filling.
- Pipe the cream cheese filling into each of the cooled muffins. Enjoy, or store refrigerated.
Notes
* For normal sized muffins, bake for 20-25 minutes.
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