Peaches and Cream Muffins

Photography, Recipe Development, and Styling by Shiran Dickman

This epic flavor profile translates beautifully into muffin form. The batter is strong enough to hold an ample amount of fresh, diced peaches. Heavy cream keeps the crumb light and tender, and you still get a burst of juicy peach in every bite of these Peaches and Cream Muffins by Shiran Dickman. Find 4 more delicious muffin recipes from Shiran Dickman, here!

Peaches and Cream Muffins
Makes 12 muffins or 5 to 6 jumbo muffins
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ¾ cup (180 grams) heavy whipping cream
  • 1½ teaspoons (6 grams) vanilla extract
  • 1¾ cups (219 grams) all-purpose flour, sifted
  • 2 teaspoons (10 grams) baking powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon (optional)
  • 1 cup (225 grams) ½-inch diced peaches, fresh and peeled, or canned and drained well
  1. Preheat oven to 375°F (190°C). Spray 12 muffin cups or 6 jumbo muffin cups with cooking spray, or line cups with paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add cream and vanilla, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using). With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in peaches. Divide batter among prepared muffin cups, filling about three-fourths full.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for regular muffins or 22 to 27 minutes for jumbo muffins. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.
These recipes were developed with standard muffin pans with a capacity of 80 to 100 ml and jumbo muffin pans with a capacity of 160 to 180 ml.



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