These muffins were inspired by a couple of things. First, the basil plant growing so fast it’s started to shade all the other herbs in the box. Second, the produce lady and the cheese guy at the market across the street. The cheese guy totally judges me when I buy two pounds of butter at a time. That’s OK, though. I have no shame in the amount of butter I go through. His butter is luscious. So is his marscapone cheese.
But me and the produce lady are tight. Like, free produce tight. She gives me a wink and tosses an extra piece of fruit into my bag every time I buy something from her. Lately that fruit has been a delicious West Virginia peach.
I absolutely love these muffins. The texture is melt in your mouth tender from the marscapone, and the burst of juiciness from the peaches is followed by the surprising herbal flavor from the basil. Everything is balanced together in some of the best muffins I think I have ever made.
Too bad I only got to eat one. That’s right, muffin amazingness was snatched from me by my brother. He took the WHOLE batch to work the next day. Oh, well. It just gives me an excuse to visit my two favorite people again.
Peach Basil Marscapone Muffins
adapted from Taste of Home
1/2 cup butter, room temperature
3/4 cup sugar
1/2 cup marscapone cheese, room temperature
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup chopped peaches
1/4 cup chopped basil
- Preheat oven to 400°F. Line a 12 cup muffin pan with paper liners.
- Combine flour and baking powder in a medium bowl.
- With the paddle attachment on a stand mixer, cream the butter and sugar until lighter in color. Add the egg, marscapone cheese, and vanilla extract. Mix until combined.
- Add the dry ingredients and mix until just combined. The batter will be very thick.
- Still using the paddle attachment, fold in the peaches and basil for about a min. You want some of the peaches to get a little squished and release their juices.
- Spoon evenly into muffins cups. I like to use an ice cream scoop for this.
- Bake in the preheated oven for 20-25 minutes until the tops are golden and a toothpick inserted comes out batter free.
- Cool in pan on wire rack for about 10 minutes, then remove from pan and continue cooling on rack.