For an extra burst of flavor, try using a flavored olive oil (such as basil-infused) to grease the muffin tin. If you don't have fresh peaches, you can use frozen (thawed and drained) or canned (drained) peaches. For a more pronounced basil flavor, add a pinch of dried basil to the dry ingredients. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Summer Peach, Basil & Cheddar Muffins
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS75
Capture the essence of summer with these delightful muffins! The juicy sweetness of fresh peaches dances harmoniously with fragrant basil and sharp cheddar, creating a savory-sweet sensation that's perfect for brunch or a delightful afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol64 mg
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Fiber0 g
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Protein6 g
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Saturated Fat7 g
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Sodium355 mg
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Sugar11 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Prepare a 12-cup muffin tin with either non-stick spray or paper liners. (5 minutes)
02
StepIn a medium bowl, gently combine the diced peaches, minced basil, and 1 tablespoon of brown sugar. Allow the mixture to sit and macerate while you prepare the other ingredients, about 15 minutes, allowing the sugar to dissolve and the flavors to meld. (15 minutes)
03
StepIn a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Stir in 1 cup of shredded cheddar cheese, ensuring it's evenly distributed throughout the dry ingredients. (5 minutes)
04
StepIn a separate large bowl, cream together the softened butter and the remaining brown sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (5 minutes)
05
StepGently fold the peach mixture into the butter mixture. Gradually add the flour mixture, mixing until just combined. Be careful not to overmix. (5 minutes)
06
StepSpoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the tops of the muffins. (5 minutes)
07
StepBake in the preheated oven for 22-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. (25 minutes)
08
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Gregorio Hahn
Jun 29, 2025I added a pinch of red pepper flakes for a little kick. It was a great addition!
Khalil Breitenberg
Apr 6, 2025My kids loved these! They are usually picky eaters, but they devoured them.
Lawson Tremblay
Mar 26, 2025The muffins are so moist and flavorful. I will definitely be making these again.
Gregg Krajcik
Feb 9, 2025I found the muffins to be a bit dense. Next time, I will try using cake flour instead of all-purpose flour.
Karen Block
Dec 29, 2024Excellent recipe, I've made it several times and it always comes out perfect!
Ashton Mcglynn
Nov 5, 2024I used frozen peaches, and they worked just as well. Just make sure to thaw and drain them before using.
Deshawn Hane
Aug 21, 2024These muffins were a huge hit at my brunch! The peach and basil combination is unexpected but delicious.
Eloy Spinka
Aug 17, 2024These are amazing! I love the combination of sweet and savory.