Peaches and Cream Muffins

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.