Summer Peach, Basil & Cheddar Muffins

Summer Peach, Basil & Cheddar Muffins

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LilSnoo 178

"Nothing says summer like a ripe, juicy peach and fresh fragrant basil. I love pairing fruits with cheese, and these were inspired by apple cheddar muffins my mom used to make. These savory sidekicks have just a hint of sweetness and make the perfect addition to your summer brunch table!"
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45 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 1/4 cup of milk to the batter if mixture is too dry. You may substitute 2 cups of diced frozen peaches for the fresh peaches.



I am the recipe submitter. Just a tip: you will need 1/2 cup brown sugar TOTAL for this recipe. When the recipe got published, Allrecipes decided to state it as 1 tbsp + 7 tbsp. You do not nee...

We just came home from an orchard in Michigan with about 20# of scrumptious peaches. This was one of the recipes I tried. I love unusual combinations and this was a hit! I had to use a combinati...

These were fantastic! I made them exactly as described. Thanks for the "just use 1T out of the 1/2c of brown sugar" tip. I still thought they were sweet (but not too sweet).

Wonderful savory and sweet muffin - I used 1/2 cup whole wheat flour with great results. I may add some flax seeds next time to give the muffin more substance.

OMG, these are the best muffins I have EVER made. Super moist, the flavors are amazing! I made it exactly as written, and LOVE this!!! You will not be disappointed!

Sounds strange,but I tried it anyways. They are delicious. I have now made them twice within a week.

I've been wanting to make these for awhile and I finally made them today! I wish I didn't wait so long to make them because these are delicious! Perfect for breakfast/brunch/snack! The flavours ...

I have made these twice with no changes... complex, moist and delicious! Thank you for sharing!

These were really good. I didn't like the cheese on top, though. The cheese stuck to the muffin cups, making them hard to open without them falling apart, the tough cheese top encouraged the fal...

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