Peaches and cream muffins
Makes 12 generous muffins 65g butter, softened ½ cup caster sugar 2 eggs 1 tsp vanilla extract ½ cup sour cream 1 cup peach or apricot yoghurt Finely grated zest of 1 lemon 410g can peach
- Heat oven to 180C. Grease 12 muffin pans, or line pans with paper cases.
- Beat butter and sugar in a bowl until pale and fluffy. Beat in eggs, vanilla, sour cream and yoghurt. Stir in lemon zest and chopped peaches. Lastly, gently stir in flour to just combine.
- Spoon mixture into prepared muffin pans, hiding a teaspoonful of cream cheese in the centre of each. Sprinkle surface with sugar and bake for 25 minutes or until firm and golden brown.