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Peaches and cream cheese muffin recipe

Peaches and Cream Cheese Muffins

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

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

Method
 

Muffins
  1. 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.
  2. In another bowl add oil and sugar with a mixer, blend together briefly, then add the milk mixture. Continue to blend until mostly emulsified.
  3. 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.
  4. 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
  1. Make the streusel by adding all the ingredients to a bowl and mixing until it forms a crumbly paste.
  2. 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.
  3. Carefully and gently remove muffins from tin and let cool on a rack.
Cream Cheese Frosting
  1. 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.
  2. Store in an airtight container in the fridge up to 3-4 days.