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Peaches and Cream Muffins

Heavenly Peaches and Cream Muffins for a Cozy Morning Treat

These Peaches and Cream Muffins are a delightful summer treat, filled with juicy peaches and a warm hint of cinnamon.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lighter option.
  • 3 cups All-Purpose Flour Opt for a gluten-free blend if needed.
  • 1 teaspoon Ground Cinnamon Swap with nutmeg for a different flavor twist.
  • ½ cup Unsalted Butter Coconut oil is a great dairy-free alternative.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • ½ teaspoon Ground Nutmeg Can be omitted or increased for extra warmth.
  • ½ teaspoon Salt Essential for balancing sweetness.
  • ½ cup Light Brown Sugar Replace with more granulated sugar for simplicity.
  • 2 large Eggs Flax eggs work as a vegan alternative.
  • 2 teaspoons Pure Vanilla Extract Homemade vanilla elevates the taste.
  • 1 cup Full-Fat Sour Cream Greek yogurt can also be used.
  • 1 cup Fresh Peach Chunks If using canned peaches, adjust moisture levels.
For the Vanilla Glaze
  • 1 cup Confectioners' Sugar Try powdered erythritol for a lower-sugar option.
  • 2-3 tablespoons Milk or Heavy Cream Any plant-based milk works well for a dairy-free version.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a bowl, combine granulated sugar, all-purpose flour, ground cinnamon, and softened unsalted butter. Mix until it resembles coarse crumbs and refrigerate while you prepare the batter.
  2. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it.
  3. Sift together all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt in a large mixing bowl.
  4. Beat together unsalted butter, granulated sugar, and light brown sugar until fluffy. Add eggs and vanilla extract and mix until incorporated.
  5. Gradually combine flour mixture into the butter mixture, alternating with sour cream. Mix on low until just combined.
  6. Gently toss peach chunks with a bit of flour and fold into the batter.
  7. Distribute the batter into muffin cups and sprinkle with crumb topping.
  8. Bake for 20-22 minutes until golden brown and a toothpick comes out clean.
  9. Cool for about 10 minutes, then transfer to a wire rack.
  10. Whisk together confectioners' sugar, vanilla extract, and milk or cream for the glaze, then drizzle over cooled muffins.
  11. Allow the glaze to set for a few minutes before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use ripe peaches for best flavor. Don't overmix the batter to keep the muffins fluffy. Store in an airtight container.

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