
Peach and I Am Hot Honey Muffins with Cream Cheese Swirl
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Sweet, spicy, and oh-so-satisfying – just like you.
There’s something magic about peaches and cream. Add a swirl of I Am Hot Honey and you’ve got muffins that turn heads and heat things up. Whether you’re baking for brunch, gifting a friend, or just treating yourself, these fluffy golden bites will hit the sweet (and spicy) spot.
Let’s bake.
🛒 What You’ll Need:
For the Muffins:
- 1½ cups all-purpose flour
- ½ cup rolled oats
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yoghurt
- ¼ cup milk
- ¼ cup neutral oil (like canola or melted butter)
- ⅓ cup I Am Hot Honey 🍯🔥
- 1 tsp vanilla extract
- 1½ cups diced peaches (fresh or canned – just drain them!)
For the Cream Cheese Swirl:
- 100g cream cheese, softened
- 2 tbsp I Am Hot Honey
- 1 tsp vanilla extract
🧁 Let’s Bake:
- Preheat your oven to 180°C (350°F). Line or lightly grease a 12-hole muffin tin.
- In a medium bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix the wet ingredients: eggs, yoghurt, milk, oil, vanilla, and that glorious I Am Hot Honey. Stir until smooth and golden.
- Gently fold the dry ingredients into the wet mix. Once almost combined, fold in the peaches.
- In a small bowl, blend the cream cheese, honey, and vanilla until smooth and dreamy.
- Spoon the muffin batter into tins (about ¾ full). Add a small spoonful of cream cheese swirl on top of each and use a toothpick or knife to swirl it through.
- Optional (but totally encouraged): Drizzle a touch more hot honey on top before baking.
- Bake for 18–22 minutes or until golden, risen, and a skewer comes out clean.
- Cool slightly, drizzle with more honey (because why not?), and enjoy warm.
🍯 Hot Tip:
These muffins freeze beautifully. Pop them in the freezer for a grab-and-go treat that still brings the heat.
Ready to bake with the real deal?
Oh .. repeat after me - I Am Hot Honey!