5 stars (based on 1 reviews)
A cozy, spiced, crunchy muffin
Ripe juicy peaches
And an unexpected, but dreamy cheesecake filling
Prep Time: 25 min
- 1 1/2 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 7 tbsp unsalted butter, melted
- 2 tsp ground cinnamon
- 1/4 tsp all spice or pumpkin pie spice
- pinch of salt
- 3/4 cup softened unsalted butter, room temp
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temp
- 1/2 cup sour cream or yogurt, room temp
- 1/3 cup buttermilk, room temp
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp orange zest
- 1 1/2 cups chopped peaches
- 4oz cream cheese, softened
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/2 tsp lemon juice
- Rule number one: Always have a cast iron skillet on hand! The flavor that comes from the cast iron is AMAZING> Rule number two: when baking a giant muffin, heat some butter at the bottom of the skillet for a few minutes. After you melt the butter and add your muffin batter to the hot buttery skillet, something magical happens. As the muffin bakes, the bottom becomes crunchy and flavorful, resulting a moist and delicious muffin.
- I often find myself wanting to smooth out all of the chunks and lumps in my batter. But here’s the thing, overmixing can be detrimental to your baked goods. Don’t do it! Mix until you can’t see any flour streaks… then put the whisk or wooden spoon down.
- Adding some cheesecake chunks to the top of the muffin makes for a great presentation. I like to do this so the crumble topping is broken up, it’s so fun to see the chunks of cheesecake on the top of the muffin *happy dance*
- If you don’t have a stand mixer (they are so expensive) a hand mixer usually works just fine as an alternative!
Bake Time: 35 min
Yields: 10-12 slices
What you need
What to do
1. For the crumble topping, mix the flour, brown sugar, and cinnamon in a medium size bowl. Melt the butter in a heat proof bowl or cup in microwave, then stir into the cinnamon sugar mix. Place to the side.
2. Preheat oven to 350°F and throw about a tbsp of butter into a medium (10 inch) sized cast iron skillet. You can use any pan, but I appreciate the cast iron. (*see note) Set to the side, while you wait for your oven to heat.
3. Using a stand mixer and paddle attachment (hand mixer also works!), cream together the butter sugars and orange zest until light and fluffy. Add the eggs, one at a time, then the vanilla and sour cream. Mix until combined.
4. In a medium size bowl, sift the flour, baking soda, baking powder, and salt- whisk lightly to combine. Slowly pour some of the dry mix to the wet mix in the stand mixer, mix briefly, then mix in the buttermilk. Add the rest of the dry mix and mix until just combined. Gently fold in peaches. It’s ok if there are a few chunks or lumps in the batter. Don’t overmix! (*see note)
5. For the cheesecake filling, using a hand mixer (stand mixer with paddle attachment also works), beat softened cream cheese until smooth. Add the rest of the ingredients and mix until smooth. Set to the side.
6. Place the butter skillet into the oven and heat until butter is melted, about 5-10 min. Remove skillet once butter is melted and place on a cooling rack. It is now time to assemble our muffin!
7. Take the crumble topping in your hands and sprinkle into the bottom of the skillet. Add half of the muffin batter on top. Then take a knife and smooth out the batter so it is evenly distributed. Add some more crumble on top of the muffin batter. Using a tablespoon, place chunks of the cream cheese mix all over the batter and crumble (*reserve 1/4 of cream cheese filling for the top of the muffin). Then add the rest of the batter on top of the cream cheese, smooth out the batter with a knife. Add the rest of the crumble and then place a few more chunks of cheesecake on top. (*see note)
8. Bake for 38-45 minutes (ovens vary, which is the reason for the somewhat wide range of baking time) or until a toothpick inserted in the center comes out clean (insert toothpick into a couple of areas of the muffin). Couple of notes: Your muffin should be pretty puffed up towards the end of the bake time, especially in the middle. If your muffin still jiggles in the middle, it is not done. Start checking the muffin at about 35 minutes. My oven brand is notoriously known for longer bake times when it comes to thick, bread like baked goods, so I have to bake my muffin about 45 minutes! Just follow my notes above and watch very closely as your muffin starts to puff up. And use the “jiggle” and “toothpick” tricks! Cool for 10-15 minutes. Slather with butter and enjoy!