Summer Peach, Basil & Cheddar Muffins recipe

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Ingredients

4 fresh peaches, cut into 1/2-inch pieces
4 teaspoons finely minced fresh basil
1 tablespoon brown sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
½ cup butter, room temperature
7 tablespoons brown sugar
2 eggs, room temperature
¼ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)

Nutrition Info

225.3 calories
carbohydrate: 23.4 g
cholesterol: 63.8 mg
fat: 12.4 g
fiber: 0.4 g
protein: 5.7 g
saturatedFat: 7.2 g
servingSize: -
sodium: 355.3 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Mix peaches, basil, and 1 tablespoon brown sugar in a bowl, let sit until sugar dissolves, about 15 minutes.

  3. Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.

  4. Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined, gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.

  5. Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.

  6. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

Nothing says summer like a ripe, juicy peach and fresh fragrant basil. I love pairing fruits with cheese, and these were inspired by apple cheddar muffins my mom used to make. These savory sidekicks have just a hint of sweetness and make the perfect addition to your summer brunch table!

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