What can be made with peaches you might ask? Well, peaches and cream cheese muffins should be pretty high on your priority list. While these muffins sound good on their own, I have another trick up my sleeve. I will give you a little two-word hint…earl grey. Not only are you getting hit with fresh peaches and cream cheese but also earl grey in the muffins and in the frosting. Delicious!
These peaches and cream cheese muffins are truly mouth-watering. The batter is folded with fresh chopped peaches and peach jam with each churn, giving you a double hit of peachy goodness. I love bold flavours that come together in your mouth and these certainly do all of that.
Muffins are a funny treat, to me they always look like undressed cupcakes or forgotten snacks. So for this peach muffin recipe, I wanted to give the muffins a facelift and truly make them the star of the show. Let’s make them the first pick off the snack table!
How do you prepare peaches for baking?
When baking with fresh fruit, in general you need to be aware of the amount of water found in them. If you’re adding fruit to a recipe that doesn’t call for it, beware, as the recipe sometimes will not turn out. This is because recipes are constructed on ratios and sometimes certain recipes can only contain so much extra liquid.
When preparing peaches or other fruit for recipes, I like to chop them into small pieces to ensure they cook all the way through, as well as toss them with a little cornstarch. The cornstarch helps soak up some of the fruit liquid and ensures an even bake.
What is the most important rule of making muffins?
For me, the most important rule when it comes to successful muffin making is the oven temperature. The temperature needs to be right to get the iconic bakery-style dome tops.
To achieve that look with your muffins, you need to preheat your oven to 425 Fahrenheit, when the muffins are ready to bake, bake them off for 5 mins then reduce to 375 F. By putting the muffins in such a hot environment you are causing the batter to rise very fast before it has time to set. This is a tried and true method to achieving bakery-style muffins every time.
How to make it:
There are three major stages to making these peach muffins, the batter, the topping, and the frosting. Feel free to omit certain stages when crafting these muffins, however if you want the full experience, I recommend going all out, you won’t regret it!
Batter – whisk together milk, sugar, vanilla, and oil. Then, add your dry ingredients. Mix until just combined. Next, add your chopped peaches and jam, and fold together. Portion the batter into your prepared and lined muffin pan.
Topping – combine flour, melted butter, and sugar together until it forms a crumbly mixture. Sprinkle over top of the muffin batter.
Frosting – mix together butter, cream cheese, ground earl grey, and powdered sugar. Once smooth, add a dollop to your cooled muffins and enjoy.
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Peaches and Cream Cheese Muffins
Equipment
- 1 Muffins tin
- 12 High quality muffin liners or spray with pam
- 1 Grinder (mortar and pestle, food processor, or electric coffee grinder)
- 1 Hand or stand mixer
Ingredients
Muffins
- 1 1/4 cups milk, room temperature
- 1 teaspoon vinegar
- 1 tablespoon vanilla extract
- 1/2 cup neutral oil
- 2/3 cups sugar
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 1/2 earl grey tea bags finely ground
- 1 peach chopped into small chunks 2 peaches if you want to dress the muffins
- 2 spoonfuls of peach jam
Streusel Topping:
- 1 cup all purpose flour
- 1/2 cup brown sugar m
- 1/4 cup melted butter unsalted
Cream Cheese Frosting
- 250 grams full fat cream cheese
- 1/2 cup room temperture unsalted butter
- 1 cup icing sugar
- 1 earl grey tea bag finely ground
Instructions
Muffins
- This recipe makes 12 muffins. Preheat the oven to 425 Fahrenheit. Line muffin tin with liners and spray with Pam. In a small bowl combine milk, vinegar, and vanilla. Stir and set aside for 5 mins.
- In another bowl add oil and sugar with a mixer, blend together briefly, then add the milk mixture. Continue to blend until mostly emulsified.
- Grind the earl grey tea bags into a fine powder (mortar and pestle, food processor, or electric coffee grinder). Sift all dry ingredients over the wet ingredients reserving 1 tbsp of cornstarch for the peaches. On a low speed, mix together until just combined.
- Toss peaches with the leftover 1 tbsp of cornstarch and add to batter with peach jam and fold together. Fill the muffin liners halfway.
Streusel Topping
- Make the streusel by adding all the ingredients to a bowl and mixing until it forms a crumbly paste.
- Liberally sprinkle over muffins, then place in oven and bake at 425 F for 5 mins. Then, reduce heat to 375 F and bake for another 12-15 mins. A toothpick should come out clean when done.
- Carefully and gently remove muffins from tin and let cool on a rack.
Cream Cheese Frosting
- Once completely cooled, start making the frosting by adding all ingredients to a large bowl and mixing until smooth and fluffy. Top your muffins with the frosting and dress with peach slices if so desired.
- Store in an airtight container in the fridge up to 3-4 days.
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