Fresh Peach Muffins

Perfectly ripened peaches may be the ideal summer dessert. Straight up eaten like an apple, or maybe sliced in a bowl with a drizzle of sweet cream or scoop of ice cream, they are delicious as is. But if you want to step into the kitchen, here are a smattering of ways to serve up some sweetness.

Fresh Peach Muffins

  • 1 egg
  • 1 cup milk
  • ¼ cup melted butter
  • 2/3 cup sugar
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • ¼ teaspoon vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 cup chopped fresh peaches


Preheat oven to 425 degrees.

Beat egg in medium bowl. Stir in milk, melted butter, sugar, salt, cinnamon, nutmeg, lemon juice and vanilla. Sift together salt and baking powder. Add to the wet ingredients and stir with fork just until moistened. Fold in chopped peaches. Divide mixture evenly between 12 lined muffin cups. Bake 20-22 minutes. Cool on wire rack for 10 minutes, then remove from tin to cool completely. Can be served plain or topped with cream cheese topping.

For Cream Cheese Topping:

  • 4 ounces cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 cup sifted confectioners’ sugar

Beat cream cheese and butter until light and fluffy. Slowly beat in the sugar, ¼ cup at a time. Divide topping between muffins. Dust with freshly grated nutmeg.