Peach muffins with cream glaze
Description
Perfect for serving with tea and coffee. This recipe yields 24–28 muffins. They are very light and fluffy. You can add chopped walnuts if desired. The starch used in preparing the glaze makes it thick. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Peel peaches, remove pits, and cut into small pieces. Preheat the oven to 175 degrees. Grease a 28-cup muffin tin with butter and line with paper or foil liners.
- 2
Step 2
2. Sift together flour, baking powder, baking soda, salt, and nutmeg into a bowl; set aside. In a separate bowl, beat butter and sugar together with a mixer. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Add buttermilk, sour cream, or yogurt and gently stir to combine. Pour mixture into the dry ingredients and add peach pieces. Mix until just combined. Evenly divide the batter among the prepared pan sections.
- 3
Step 3
3. Bake for 18-22 minutes. Let the muffins cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.
- 4
Step 4
4. Prepare the frosting. In a small bowl, whisk together brown sugar, starch, and powdered sugar. In a large bowl, beat cream cheese and butter. Add the sugar mixture and whisk until smooth. Place the bowl with frosting in the refrigerator until it thickens, about 30 minutes. Then spread the frosting over the cooled muffins.