Photo: Jeff Coulson, Recipe & Food Styling: Tara Ballantyne, Prop Styling: Ann Marie Favot
A delectable peaches and cream cheese muffin recipe to treat your family at brunch.
- 6 tbsp cream cheese, softened
- ½ cup + 1 tbsp granulated sugar, divided, plus more for sprinkling
- ¾ tsp cinnamon, divided, plus more for sprinkling
- 1-¾ cups all-purpose flour
- ½ tsp salt
- 2-½ tsp baking powder
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup peach yogurt
- ½ cup sour cream
- 6 tbsp unsalted butter, melted
- 1 cup peeled, chopped fresh peaches
1 Preheat the oven to 400°F. Lightly grease and flour a 12-cup muffin tin; set aside.
2 In a small bowl, stir together the cream cheese, 1 tablespoon sugar and ¼ teaspoon cinnamon until the mixture is smooth; set aside.
3 In a large bowl, whisk together the flour, salt, baking powder, ½ cup sugar and ½ teaspoon cinnamon until well combined; set aside.
4 In another small bowl, combine the egg, vanilla, peach yogurt and sour cream until just blended. Add the melted butter and stir until well blended.
5 Make a well in the middle of the dry ingredients with a spoon and slowly pour in the wet ingredients. Stir gently until the mixture is combined. Add the peaches to the batter and stir until incorporated.
6 Spoon the batter evenly into the prepared muffin tin. Top each muffin with a teaspoonful of the cream cheese mixture, sprinkle with the extra sugar and cinnamon and bake for 20 minutes, until the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let cool before serving.
Makes 12 muffins.