• Cooking Time: 17-20 minutes
• Servings: 12
• Preparation Time: 15 minutes
• 2 cups flour, divided
• 2 teaspoons baking powder
• 3/4 cup brown sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 2 ripe, but firm peaches, peeled and diced, about 2 cups
• 3/4 cup heavy cream
• 1 egg, slightly beaten
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla

1. Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together 1 3/4 cups of the flour, the baking powder, 1/2 cup of the brown sugar, the salt, cardamom and cinnamon; set aside.
3. Toss the diced peaches with the remaining 1/4 cup flour. Mix the cream, egg, butter and vanilla together in a small bowl or measuring cup. Add the peaches and the cream mixture to the dry ingredients and stir until just mixed...batter will be lumpy...don't over mix.
4. With a cookie scoop, divide the batter among the muffin cups. Sprinkle the remaining sugar over the batter. Bake the muffins for 17-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes.

I thought I was done with peaches this season, after a rather large pie fail. Then, a chance encounter with a pile of fresh peaches at the store, inspired me to make some muffins. Enjoy!