Peaches and Cream muffins


Peaches and Cream muffins

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    10 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    12 People
  • Goody kitchen


For the Muffins:
Nonstick cooking spray
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup (2sticks) unsalted butter, melted
1 cup sour cream
¼ cup sugar
1 tsp vanilla extract
1 can Goody Peaches. Drained and chopped 
For frosting:
1 cup unsalted butter, softened
340g whipped cream cheese
1 tsp vanilla extract
pinch of salt
396g can Velor sweetened condensed milk
1 1/2 cups cooking cream 


1.For Muffins: Preheat the oven to 180 degrees. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
2.In a large bowl, mix together the flour, baking powder, salt, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
3.Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
4.For frosting: Bring butter and cream cheese at room temperature until soft to touch but not melted. Place butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
5.Add the vanilla extract, pinch of salt and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
6.Last, pour in the heavy cream. Make sure heavy cream is ice cold. Whisk the cream into the frosting JUST until light and fluffy. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
7.Top your muffins with frosting and enjoy.

1.Place cooking cream into the freezer for 15 minutes before using.
2.If not frosting cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.