Peach Curd Filled Cinnamon Muffins

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Servings: 18 muffins

Ingredients

For the muffins

• 3 cups All-Purpose Flour (360 grams)

• 1 cup Granulated Sugar (200 grams)

• 1 tablespoon Baking Powder (15 grams)

• 3 teaspoons Cinnamon (6 grams)

• 3/4 teaspoon Salt (4 grams)

• 1/2 cup Unsalted Butter, at room temperature _115 grams)

• 2 eggs

• 1 cup Milk (240 ml)

• 2 teaspoons pure vanilla extract (10 ml)

For the icing

• 1 cup Confectioners’ Sugar, sifted (sift after measuring) (120 grams)

• 2–3 Tablespoons Milk (30-45 ml)

• 1/2 teaspoon Vanilla Extract (2.5 ml)

For the Peach Curd

• See Peach Curd Recipe

Instructions

• Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners or grease with butter

• Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.

• Work the softened butter into the flour mixture with a fork or pastry cutter.

• Blend in the eggs, milk, and vanilla until all ingredients are incorporated. Evenly divide the batter between the prepared muffin cups.

• Bake for 15 to 20 minutes or until the muffins are done, test with a toothpick, taking care not to overbake.

• After a few minutes, remove the muffins from the pans and cool on a wire rack.

• Once the muffins are cool, use either an apple corer or the round side of a piping tip to scoop out the center of the muffin. Make sure you save these pieces.

• Using a piping bag, add about 2 teaspoons of peach curd to the middle.

• Take the muffin pieces and place them in the hole of each muffin to cover the curd.

• In a small bowl, whisk together the confectioner's sugar, vanilla, and milk or heavy cream. Start with two tablespoons and add more to get the right consistency.

• Using a fork drizzle icing over cooled muffins.

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My favorite morning treat will always be a good muffin. There are very few muffin flavors that I would turn my nose up at.

When I was going through my curd phase this past summer, I realized there were only so many pies and cakes I had to make with my curds, so I set out to develop more recipes using different curd flavors. This one may be my favorite.

I wanted to do a take on peach pie in a muffin. I always put cinnamon in my pie crust, so it made sense to do a cinnamon muffin, and then I love filled pastries, so I knew the peach curd had to go inside. And who doesn't love a vanilla drizzle on top?

"Baking is about transformation. Turning flour into cakes, eggs into custard, and ideas into something real." - Barbara Kafka