Peaches and Cream Muffins

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Everything you love about peaches and cream; refreshing peaches, sugary sweetness, and rich creaminess, transformed into a delicious and portable treat!

These muffins would be a fun and refreshing addition to any breakfast or brunch!

Peaches and Cream

These aren’t just plain peach muffins, we’ve added certain ingredients to give them some extra yummy flavor.

Cream Cheese – Unlike traditional muffins that use butter or oil in their base, this recipe uses a combination of butter and cream cheese. The cream cheese adds a mild tang, some depth of flavor, and creaminess to the muffin. Cream cheese is also used to create a muffin filling. The filling adds some extra creaminess and gives a nod to traditional peaches and cream. It also allows you to use the whole brick of cream cheese in this recipe instead of having a small amount leftover (I consider that a win).

Buttermilk – Buttermilk provides some additional tang, adds some moisture, and keeps the muffins from becoming too dense. If you don’t have buttermilk and need a quick substitution for the 2/3 cup of buttermilk in this recipe: pour 2 teaspoons of lemon juice or vinegar into your measuring cup and fill it the rest of the way to the 2/3 mark with milk. Allow it to sit for 5 minutes to curdle before using. I recommend using the real thing, but this works in a pinch.

Peach – Be sure to use a ripe peach for the most delicious peachy flavor.

Fresh Peach

There is nothing like biting into a perfectly ripe and juicy peach. They have such a bright flavor and sugary sweetness that is unmatched. If you want to save your ripe peaches for fresh eating or if peaches aren’t in season, you may be wondering if you can make this recipe with canned peaches.

I have personally only made this recipe using fresh peaches. If you try this recipe out using canned peaches, I would love to hear your experience in the comments below. Here are my assumptions:

Fresh peaches will likely give the muffins a brighter taste, while canned peaches may taste sweeter and have a more “cooked” or syrupy flavor. Since canned peaches are often soaked in syrup, I would expect the muffins to turn out a bit more moist and dense.

If I were to experiment with using canned peaches in this recipe, I would first scoop a small amount of plain batter into the base of each muffin well. I would then dice the canned peaches and pat them with a towel to remove some of their moisture. I would toss the peaches with a very small amount of flour to absorb additonal moisture and fold them into the remaining batter before dividing it evenly between the muffin wells.

Equipment

You’ll need a muffin pan, whether that’s a traditional muffin pan or a cast iron muffin pan. Note – if using cast iron, baking time may need to be decreased. You may also like to use cupcake liners.

If you try out this recipe, I’d love to see it! Leave a star rating with a comment letting me know your thoughts and tag @brooksidekitchen on Instagram and hashtag it #BrooksideKitchen