Description
Golden, sweet, and oh-so delicious! These peach cheesecake muffins are the perfect blend of sweet and savory. Savor them hot from the oven or as a delightful dish for your preferred entrée. Peach muffins are so juicy and perfect for on-the-go or as a sweet surprise with coffee and tea.
Last time, I went to a local peach orchard and bought so many peaches, but I didn’t know what to do with them, so I decided to make these super easy and delicious muffins. I made these cheesecake muffins during a family gathering. All family members and children adore these muffins.
These peach muffins are the best recipe for summertime breakfast or snack with tea or coffee.
Ingredients
For Boiled Peaches:
- 1 Peach
- 30g Sugar
- 5g Lemon juice
For Cheesecake:
- 25g Water
- 5g Powdered gelatin
- 200g Cream cheese
- 45g Sugar
- 30g Plain yogurt
- 2g Vanilla extract
- 5g Lemon juice
- 150g Whipping cream
For Muffin:
- 65g Unsalted butter
- 70g Sugar
- 1g Salt
- 65g Egg
- 95g all-purpose flour
- 15g Almond powder
- 3g Baking powder
- 55g Milk
- 3g Vanilla extract
Glaze:
- 25g Water
- 5g Powdered gelatin
- 60g Sugar
- 50g Corn syrup
- 25g Water
- 60g White chocolate
- 35g Condensed milk
- Food coloring (white, pink)
Instructions
To make the stewed peaches:
-
Peel and chop the peaches into small pieces. Place them in a saucepan with the sugar and lemon juice, simmering until the water is almost gone. After placing the mixture in a Hemisphere mold and flattening it with plastic wrap, freeze it for two to three hours.
To make the cheesecake:
- Stir in the powdered gelatin and water, then let it sit for ten minutes.
- Beat the cream cheese until smooth, and add the sugar. Mix in the plain yogurt, vanilla extract, and lemon juice.
- After soaking the gelatin, dissolve it by heating it in the microwave for 15 seconds, then incorporate it.
- Mix in the 50% whipped cream and pour into the silicon molds (7 cm).
- Remove the frozen stewed peaches, attach two to form a circle, and press them into the cheesecake.
- Flatten the top and place in the freezer for 3-4 hours.
To Make the Muffins:
- When the butter is at room temperature, beat it until it becomes light in color. Then, add the sugar and salt.
- Add the eggs in three or four batches, beating thoroughly after each addition.
- Sift in the flour, almond meal, and baking powder and mix to combine.
- Mix the milk and vanilla extract evenly and place in a piping bag.
- Pour into a muffin tin lined with parchment paper about 80% complete, and bake in a 165-degree oven for 25-30 minutes.
- Once baked, remove from the tin and let cool completely.
Make the Glaze:
- Soak the powdered gelatin into water.
- Combine the sugar, water, and gelatin in a saucepan. Bring to a boil until slightly thickened, then remove from the heat.
- Add the white chocolate and condensed milk mix evenly to melt.
- Add food coloring, mix, strain, and cool to 32-33 degrees.
To Assemble the Muffins:
- Remove the frozen cheesecake and pour the glaze over it.
- Put on top of the muffins, then cover with chocolate glaze.
Serve:
- Serve peach cheesecake muffins with coffee or tea.
- They can be served for birthdays, parties, or celebrations.
Notes
- If you add the peaches with skin to the boiling water, the color of the peach balls will be more intense.
- Please carefully focus on the ingredients so our glazing is smooth and thick.
- Before combining, make sure all your ingredients are at room temperature. This facilitates their more equal and seamless blending into the cheesecake and batter.
- Cut the uneven top of the muffin before assembling the cheesecake on a muffin.