View Full Version : Fifth Street Peaches And Cream Muffins

May 11th, 2010, 10:34 PM
Fifth Street Peaches And Cream Muffins

"Fifth Street Peaches and Cream Muffins is a recipe which has been a carefully guarded secret long enough. Many of our guests will be surprised and certainly delighted to finally see our signature muffin recipe in print. We are happy to share it with you, and we hope that you will visit Reagan s Queen Anne soon and try some of our other delectable fare."

For The Cream Filling:
1/3 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla extract

For The Muffins:
1 cup chopped peaches, frozen preferred
1/2 cup unsalted butter, melted (do not use margarine)
2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, slightly beaten
1 teaspoon vanilla extract

To Make The Cream Filling:
Mix sour cream, sugar and vanilla until smooth. Refrigerate.

To Make The Muffins:
Preheat oven to 350 degrees F. Spray 6 large (or 12 standard) muffin tins with nonstick cooking spray.

Chop frozen peaches into 1/2 inch cubes and return to freezer.

Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.

Combine dry ingredients in medium mixing bowl and set aside.

In a small bowl, beat eggs slightly and add vanilla. After butter has cooled, add egg mixture and combine. Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.

Fill each prepared muffin cup 1/3 full. Make a small indentation in the center of the batter in each cup and spoon 1 teaspoon of cream filling into each indentation. Top each cup with remaining batter until 2/3 full.

Bake for 25-30 minutes or until top is golden brown (time may vary if using a standard-size muffin tin). An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin.

Best served hot; there is no need to serve with butter.

Makes 6 large muffins

From: Reagan's Queen Anne Bed and Breakfast
Source: Sunrise Inn Missouri: The Bed and Breakfast Inns of Missouri

May 12th, 2010, 10:04 PM
WOW...great to find our recipe here! There is one adjustment to the recipe over the years that has made it even better. Instead of the sour cream filling: Substitute cream cheese for the sour cream and add either sugar or honey and vanilla to taste. The cinnamon swirl cream cheese is good in this recipe too. If you use that, you don't have to doctor it up at all, just add a dolop of it in the center of the batter! I also love to use the Cheesecake flavored cream cheese but it is impossible to find here these days.

Judy Reagan, Owner/Innkeeper