Ingredients:

  • 1 ¾ cups All-Purpose Flour (spooned and leveled)
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • 1 cup Cottage Cheese (2% or whole milk)
  • 2 Large Eggs (lightly beaten)
  • ½ cup (1 stick) Unsalted Butter (melted and slightly cooled)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups diced Fresh or Canned Peaches
  • 1 tablespoon Turbinado Sugar (optional topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until thoroughly combined.
  3. In a separate bowl, gently whisk the cottage cheese, eggs, melted butter, and vanilla extract until just smooth. Do not over-whisk.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together just until no dry streaks of flour remain. Do not overmix; a few lumps are desirable.
  5. Gently fold in the diced peaches.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the tops lightly with turbinado sugar, if using.
  7. Bake for 20–25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean or with only moist crumbs attached.
  8. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.