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Peach Muffins with Cream Glaze

Peach Muffins with Cream Glaze

Christina Lane | Peaches, Breakfast | American

These peach muffins combine fresh Oregold Peaches, a crunchy streusel crumble, and a sweet creamy glaze! A twist on the classic peaches and cream, these peaches and cream muffins are an easy and delicious recipe that will help you make the most of peach season.

These peach muffins are everything a muffin should be! They're soft and cake-like, yet can still hold together big chunks of fruit. The tops become slightly crunchy while baking thanks to a streusel topping. A creamy vanilla drizzle finishes them off. And of course they're filled with chopped Oregold Peaches!

Oregold peaches are freestone peaches, which means they're easy to slice in half, twist, remove the pit, and dice. You'll only need 2-3 peaches for the recipe, so the preparation is very easy. To make sure the peach flavor really shines in this peach dessert, have a light hand with the cinnamon and other spices while making the batter. A very small amount of almond extract in the batter also helps bring out the peach flavor. Creamy vanilla drizzle, over a juicy peach slice, over a crunchy cinnamon streusel, all on top of a delicate peach muffin, means this recipe is what summer dreams are made of! Serve them for a breakfast treat of sweet afternoon snack with peach iced tea.

Peach Muffins with Cream Glaze

Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes |
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Ingredients

For the Streusel

  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup flour

For the Muffins

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream (or full-fat plain yogurt)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 & 1/4 cups peeled and diced Harry & David Oregold Peaches
  • 1 Oregold Peach, thinly sliced for top of muffins

For the Glaze

  • 3/4 cup of powdered sugar
  • 1-2 tablespoons heavy cream
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit, and line 12 cups in a muffin pan with paper liners.
  2. Prepare the streusel: In a small bowl, combine the melted butter, sugar, cinnamon, salt, and flour. Stir until homogenous, then set aside.
  3. Make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  4. In a medium bowl, whisk together the melted butter, sour cream, beaten eggs, vanilla, and almond extract.
  5. Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. When everything is almost combined (but you can still see some bits of flour), stir in the diced peaches.
  6. Scoop out the batter into the prepared cups. You might have extra batter to make 1-2 more muffins.
  7. Dollop the streusel mixture on top of each muffin top, and then top with a peach slice, if desired.
  8. Bake for 18-22 minutes, until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Note that if you stick the toothpick into a peach chunk, it will appear the muffin is still raw, so poke it in a few places.
  9. Let the muffins cool on a wire rack for about 10 minutes.
  10. While the muffins cool, whisk together all of the glaze ingredients. Drizzle the glaze evenly over the muffins, and serve.
  11. Leftover muffins will keep in an airtight container in the fridge for 2 days.
Makes: 12 muffins
Serves: 12