- flour - 3 Cups
- baking powder - 1,5 teaspoons
- soda - 1,5 teaspoons
- salt - 1 teaspoon
- nutmeg grated - 1 pinch
- unsalted butter - 0.75 cups (room temperature)
- granulated sugar - 0.75 cups
- brown sugar - 0,75 Cups
- eggs - 2 Pieces (large)
- vanilla extract - 1 teaspoon
- buttermilk, sour cream, yoghurt - 1,5 cups
- peaches large - 3 pieces
- brown sugar - 1.25 cups (glaze)
- corn starch - 0.25 Glass (glaze)
- powdered sugar - 0.5 Glass (glaze)
- cream cheese - 240 grams (glaze)
- butter unsalted - 0.5 Glass (glaze)
- vanilla extract - 1 teaspoon (glaze)
1. Peaches peel, core and cut into small pieces. Preheat the oven to 175 degrees. Lubricate the muffin shape with 28 oil compartments and lined with paper liners or foil liners. 2. Sift together the flour, baking powder, soda, salt and nutmeg in a bowl, set aside. Beat butter and sugar together with a mixer in a separate bowl. Add the eggs, one at a time, whisking after each addition, followed by a vanilla extract. Add buttermilk, sour cream or yogurt and gently mix. Pour the mixture into the dry ingredients and add slices of peaches. Mix. Evenly divide the dough among the branches of the prepared form. 3. Bake for 18-22 minutes. Allow the muffins to cool for 5 minutes in the form, then, then remove them to the grate until completely cooled. 4. Prepare the glaze. Beat brown sugar, starch and powdered sugar in a small bowl. Whisk cream cheese and butter in a large bowl. Add the sugar mixture and whip until smooth. Put the bowl with the glaze in the fridge until it thickens, for about 30 minutes. Then grease the frosted muffins with glaze.
Servings: 8-10