If you know me, you know I love peaches. They are my favorite fruit, hands down, and I look forward to stuffing my face with their juicy sweetness every summer. So when I saw that The Peach Truck was coming to the DFW area, I was thrilled. Fresh Georgia peaches for less per pound than the grocery store? Heck to the yes! And y’all… They were SO GOOD.
In case you’ve never heard of The Peach Truck, it was started by a peach lovin’ Georgia man who couldn’t find any good peaches after moving to the Nashville area. In 2012 he and his wife started selling Georgia peaches out of the back of their ’64 Jeep Gladiator and within five weeks they had sold over 10 tons of peaches to Nashville locals. According to their website,
Since then, we have remained passionate about providing both our neighbors and far-flung fruit enthusiasts with the best peaches possible. During the summer season, you can find The Peach Truck on corners across Nashville, on tour in various states, or in packages delivered right to your porch. So now, no matter where you reside, you can indulge in the magic of fresh-picked Georgia peaches all summer long!
And thanks to a sweet friend of mine who shared a Facebook post about them, I got to enjoy some of the best peaches I’ve ever had over the past week.
Which is where today’s recipe comes in to play. I wanted to create yummy peach muffins that were fluffy on the inside and full of peachy goodness. After some trial and error, I am happy to say that these muffins are that and so much more.
Best of all, you can take the muffin batter and use any other fruit you’d like! Next I’m going to try adding some raspberries for a delicious tart bite. Yum!
For the Muffins:
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
2 eggs, room temperature
1/3 cup Greek yogurt
1/4 cup milk
1 tsp vanilla
2 cups peaches, diced
Preheat oven to 350. Line a muffin pan with parchment paper liners, or grease the pan with coconut oil.
In a medium bowl, mix together the flour, salt, baking powder and baking soda. Set aside.
In a mixer bowl or large bowl, beat together the butter and brown sugar for 2 minutes or until light brown and fluffy. Add the eggs and beat until fully incorporated. Mix in the yogurt, milk and vanilla.
Carefully pour in the flour mixture and stir until just combined. Do not over mix!
Gently fold in the diced peaches.
Pour the batter into the prepared muffin pan, filling each spot almost to the top.
Bake for 15-17 minutes, or until golden brown on top.
While the muffins cool, make the cream cheese drizzle. Once fully cooled, drizzle, top with a fresh peach slice and enjoy! :)
Store the peach muffins in the fridge for up to 5 days.
Makes 12 muffins.