If you follow me on Instagram, you know I’ve been flitting all about this last week and a half, with a long weekend first in New York City and then a few short days in Quito, Ecuador. Now I am finally back in my hometown of Houston, enjoying time with even more family and taking advantage of local Texas produce, like my favorite crookneck yellow squash, young carrots with greens still attached, glowing golden beets, and especially the fragrant peaches.
In the Dubai grocery stores, peaches rarely smell like peach. They’ve been picked too young and flown in from goodness knows where. The Texas peaches actually smell as a good peach should. I stood in front of the peach bin picking many of them up, one by one, inhaling that glorious aroma and tucking them into a produce bag.
When I got home, my mom reminded me that peaches are her favorite fruit, to which I replied, I know! That’s why I’m making peach cream cheese muffins. I love cooking and baking for Mom because she always loves whatever I make.
Which brings me to this month’s Muffin Monday recipe.
Sweet Peach Cream Cheese Muffins
If you don’t have good fresh peaches, you can substitute frozen or, if you drain them well on some paper towels first, peaches canned in natural juice.Ingredients
2 ripe but firm peaches (approximate whole weight of both: 10.5 oz or 300g)
2 cups or 250g flour
1 cup or 200g sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 oz or 113g cream cheese, softened
1/4 cup or 60g butter, melted and cooled, plus extra for the pan
1 large egg, at room temperature
3/4 cup or 180ml milk
Method
Preheat oven to 350°F or 180°C. Prepare your muffin pan by buttering it or lining it with muffin cups.
Pit and dice your peaches, setting aside about 1/4 cup to top the muffins with before baking. The larger pile will go in the muffin batter.
In a large mixing bowl, whisk together your flour, sugar, baking powder, cinnamon and salt.
Tip in the bigger pile of diced peaches and stir till the peach bits are well coated with the flour. Set aside.
In a medium bowl, mash the cream cheese with a fork, then pour in the cool, melted butter. Use the fork to mix the cream cheese and butter together until you have a mixture that looks like small soft curds.
Add in the egg and the milk and beat with the fork until combined. There will still be some tiny lumps of cream cheese.
Pour the wet ingredients into the dry ingredients and fold until they are just combined.
Divide the batter between the muffin cups in your prepared pan. Top with the reserved diced peach.
Bake in your preheated oven for 20-25 minutes or until the muffins are golden all around the edges and a toothpick comes out clean.
Cool in the pan for about 10 minutes, then remove the muffins and cool on a wire rack. These can be served warm or room temperature.
Enjoy!
Check out the other lovely muffins my Muffin Monday friends are sharing today!
- Cheesy Corn Muffins from A Day in the Life on the Farm
- Chile and Raspberry Muffins from Karen's Kitchen Stories
- Oreo Muffins from Passion Kneaded
- Strawberry Banana Muffins from Farm Fresh Feasts
- Sweet Peach Cream Cheese Muffins from Food Lust People Love
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