Summer Peach with Basil & Aged Cheddar Muffins

Nothing says summer like a ripe, juicy peach and fresh fragrant basil. I love pairing fruits with cheese. These savory sidekicks have just a hint of sweetness and make the perfect addition to your summer brunch table.

Ingredients:

4 fresh peaches, cut into ½ inch pieces

4 tsp finely minced fresh basil

1 tbsp brown sugar

1-1/2 cup all-purpose flour

1-1/2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup shredded 5 yr old WGR cheddar

½ cup butter, room temperature

7 tbsp brown sugar

2 eggs, room temperature

¼ cup shredded 5yr old WGR Cheddar

Cooking Directions:
Prep Time: 20 min.  Cook Time: 25 min.  Ready In: 45 min.
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
  3. Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
  4. Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
  5. Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
  6. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes. 
     
    Cook’s Note: It is essential to use ripe, juicy peaches, otherwise you may need to add up to ¼ cup milk to the batter if mixture is too dry. You may substitute 2 cups of diced frozen peaches for the fresh peaches.
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