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Peaches and cream muffins are wonderfully tender and bursting with summer’s best fruit.
We’re pretty addicted to muffins over here. What’s not to love in a muffin? It’s like cake, but you don’t have to worry about making frosting, and it usually has fruit or something else to make you think you’re being super healthy in your breakfast choice. You could just straight up eat a cupcake, but we have appearances to keep up.
Plus my son loves muffins. He’s pretty aware of the awesomeness of cake but so far, he hasn’t turned down any muffin. Which makes it a really good thing that muffins can be whipped up quickly. He hasn’t gotten to the demanding baked goods phase yet, but we go through muffins so quickly around here that it pays off to have a few key recipes in your back pocket.
I had some peaches left over from a possibly-botched salsa experiment (to be honest I’m afraid to open a jar and try it…) and for some reason started thinking of food phrases and puns. And of course, landed on Peachy Cream as a play on peachy-keen.. Which meant I had to make some peaches and cream muffins immediately.
What? You don’t come up with recipes this way?
These muffins are super light and fluffy, and if you use ripe enough peaches, they sort of just melt into the batter. Mine did rise beautifully in the oven but then flatten a bit when I took them out, however, the texture remained airy. They are also very moist, and sort of taste how you expect coffee shop muffins to taste before you actually taste them.
These would probably be good with a light drizzle of icing. Because really, what isn’t?
Be sure to let them cool a bit before removing them from the pan, otherwise you might be picking up half a muffin from the floor.
This recipe and photos were updated June 8, 2015.
Peaches and Cream Muffins
- 3 medium-size peaches
- 1/2 cup brown sugar
- 1 egg
- 1/3 cup coconut oil, or other oil
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 cup heavy cream
- Preheat oven to 350°F and grease a muffin tin.
- Score peaches with an X on the bottom, then put in a pot of boiling water until skins start to loosen. Remove peaches to a bowl of ice water. When peaches are cool enough to handle, peel off skins, remove pit, and dice.
- Whisk together sugar, egg, and oil in a large bowl. Stir in peaches.
- In another bowl, combine flours, baking soda, baking powder, salt, and cinnamon.
- Alternate adding flour mixture and cream to large bowl, stirring to fully incorporate after each addition. This will be smoother than a typical muffin batter.
- Pour into muffin tin and bake for 18-20 minutes.