Mother’s Day Peach Muffins

Mother’s Day Peach Muffins

Mother’s Day Peach Muffins

Mother’s Day is right around the corner, and my siblings and I want to do a lot of really cool things for my mom because she is an amazing person and my role model. I am so thankful for her and I want to show her that especially this month and this week.
One thing that I want to do for her that I thought I would share with you is a breakfast in bed. I mean, what mom wouldn’t like a breakfast in bed? So I am going to make some delicious peach breakfast muffins.
Now, when I think of a muffin, the first flavor that comes to mind isn’t exactly peaches, but they are actually super good! Peaches are really good to use in baking because cutting, peeling, and pitting them goes by in a breeze. They have a nice fresh, fruity taste that tastes super good in the muffins.
This recipe is super simple with easy-to-follow directions. I got it from Allrecipes, a really good website where people can share their favorite recipes. There has been literally nothing that I can’t find on this website!



  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups vegetable oil  (I found my batter to be a little thick, so you might want to add a little more than this)
  • 3 eggs, slightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches



  • Preheat oven to 400 degrees Fahrenheit. Grease the bottoms and sides of 16 muffin cups, or line with paper liners.(Tip: If you do use these for Mother’s Day, you could get some cute muffin liners saying “I love you, Mom” or something that she enjoys!)

  • In a large bowl, mix the flour, cinnamon, baking soda, and salt. You can set it aside for now. In a smaller bowl, mix the oil, eggs and sugar. I would suggest starting out with the eggs and beating those up a little bit so that they are more liquid-y (is that a word?!?). Stir the oil mixture into the flour mixture just until moist. If you have an electric mixer, you can use the paddle attachment. Fold in the peaches. Make sure they are bite-size, or you will be eating peaches with muffin, not muffin with peaches! Spoon into the prepared cups.

  • Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

I hope you have a lot of fun making these muffins. I enjoyed making these creations in the kitchen, and I hope my mom likes them when I give them to her for Mother’s Day!

You could serve these with a lot of things, but I think I am going to make her an omelet with all of the things that she loves in one on it. You could also make a little paper that says, “I would be ‘muffin’ without you!” and put the muffin in place of the word ‘muffin’.  Try this link for a printable card!



These turned out so good; I hope yours taste good, too, and that your mom likes them too! I hope you have a beautiful day and a great week!


Happy Baking,



An “Egg-Hunt” Easter Cupcake

An “Egg-Hunt” Easter Cupcake

An “Egg-Hunt” Easter Cupcake

For the month of April, the first thing I think about is spring and, of course, Easter. We take Easter pretty seriously around here, so I decided I had to use the dessert that I am making for Easter in this month’s blog post. I figured, what is the one of the most iconic things that our family does every year for Easter?  The top two things that come to mind are visiting the Easter bunny, either at the mall or this really beautiful place in Palm Beach, and doing an Easter egg hunt in our backyard.


I immediately thought to do a little edible Easter egg hunt- on top of a cupcake! I also wanted to add a little bit of fresh fruit to my dessert, so I added a little bit of strawberry filling, which really brought a bit of the freshness of spring into these cupcakes!


Easter Cupcakes (2)
Easter Cupcakes

Buttercream Topping


I topped off my cupcake with American buttercream, which I piped using grass tip 233, and some Cadbury eggs.


These little chocolate eggs are such a tasty treat topper, and they are pastel-colored, so they match your typical Easter colors! 


These decorations on top are sooooo cute, but the one thing that I was super excited about for these cupcakes was the inside with that delicious strawberry filling that makes my mouth water every time I think about it! It was super easy to make, and putting it in is really simple. You just take a spoon and carve out a little bit of cake out of the middle of your baked cupcakes, fill a piping bag with the filling, and fill that hole up!

I remember being at a donut shop or a bakery and wondering how on earth they get the filling in there. My mind was blown when I figured out how simple it really was!

     The American buttercream and the vanilla cake recipes are the same. They were both written by Rose Atwater, one of my favorite baking authors. The recipe for the strawberry filling is from Allrecipes, a favorite website of mine. I will share them with you, and then share some instructions on how to bring it all together. First up, the vanilla cake recipe!

Vanilla Cake Recipe




    • Cake release spray
    • 1 1/4 cups whole milk
    • 1/2 cup heavy whipping cream
    • 2 1/2 cups all-purpose flour
    • 1 cup cake flour
    • 2 teaspoons baking powder
    • 1 cup (2 sticks) unsalted butter, room temp.
    • 2 3/4 cups sugar
    • 1 1/2 teaspoons salt
    • 1 1/2 tablespoons vanilla extract
    • 3 large eggs




  • Preheat oven to 325 degrees. Prepare three 8-inch cake pans by coating the bottoms and sides with cake release spray.
  • In a small bowl, mix together the milk and heavy cream. In a medium bowl, sift together the all-purpose and cake flours and baking powder. Set aside.
  • (Tip: if you don’t have a sifter or strainer, you can mix and fluff your dry ingredients with a whisk to get the same aerated effect as sifting.)
  • In a large bowl, cream the butter using an electric mixer (If you have a stand mixer, use the paddle attachment) on medium speed until it’s soft and light, about 2 minutes. Add the sugar and the salt and mix until the mixture is light in color and fluffy, about 2 minutes. Scrape down the sides of the bowl often. Add the vanilla and mix until just combined. Add the eggs, one at a time, mixing for 20 seconds after each egg, scraping down the sides of the bowl as needed.
  • Turn the mixer speed to low. Then add one-third of the flour mixture, and mix until just combined. Add half of the milk mixture and mix until just combined. Then add another third of the flour mixture. Repeat with the remaining milk and flour mixture. Be careful not to over mix!
  • Divide the batter between the prepared pans (Approximately 3 cups of batter per pan) and spread it out evenly. Bake for 35 to 40 minutes, until a toothpick or a cake tester inserted into the center of each cake comes out clean.
  • Let the cakes cool in the pans for 10 minutes, and then turn out into cooling racks to cool completely.

Vanilla American Buttercream



  • 1 cup (2 sticks) unsalted butter, room temp.
  • 1 cup vegetable shortening
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons butter vanilla emulsion (optional)
  • 3 to 4 tablespoons milk or water, divided
  • 1/4 teaspoons salt
  • 2 pounds (approximately 8 cups) powdered sugar


  • In a large bowl, using an electric mixer on medium speed (If you have a stand mixer, use the paddle attachment), beat together butter, shortening, and extracts until smooth and creamy.
  • Add 2 tablespoons of the milk or water, the salt, and half the powdered sugar and mix until just combined. Scrape down the sides of the bowl.

On low speed, gradually add the remaining powdered sugar. Add more milk or water as needed to achieve the desired consistency. If using within 2 hours, the frosting can be left at room temperature. You’ll just need to keep the frosting covered with a damp cloth to prevent it from crusting. If not using in 2 hours, store the frosting in the refrigerator in an airtight container. When ready to use, bring the frosting to room temperature and rewhip it on low speed to soften before using.

Strawberry Filling



  • 1 cup water
  • 3 tbsp. cornstarch
  • 2 1/2 cups frozen strawberries, thawed and cut into bite size pieces
  • 3/4 cup white sugar


  • Whisk water and cornstarch together in a large saucepan.
  • Stir strawberries and sugar into the water.
  • Cook strawberry mixture over medium heat until thick, about 10 minutes.
  • Let cool completely before use.

     This dessert is so fun to make and I can’t wait for our guests at the table for Easter this year get to try it!


                                                             Happy baking!

                                                                           Love, Payton

Easter Cupcakes (6)
Easter Cupcakes (2)
Easter Cupcakes (3)
Easter Cupcakes (1)


St Paddy’s Fruity Rainbow Tart

St Paddy’s Fruity Rainbow Tart

St Paddy’s Fruity Rainbow Tart

Welcome to another installment of “Payton’s Pastries”.  She added so much spring freshness to our home with her tart creation.  Enjoy!


I was very excited for the month of March because I automatically knew what I was going to do: a fruit rainbow tart. A rainbow is just so iconic for St. Patrick’s Day and tarts are really fun to make, so I knew it was perfect for this month’s blog. The mascarpone filling was not as smooth as I had hoped, but this recipe was still super good. This website is my go-to website for any recipe that I might use. It usually has good reviews and has helpful comments at the bottom from other people that have used it.


There are a few things that you might need to make this dessert or that will make your life a lot easier when making it. One thing would be a tart pan that has a removable bottom. If you are planning on displaying your tart and might not want the stainless steel sides of the pan, this is for you. It is super easy to take off and will make your tart look so much more delicious. Another thing that you might find helpful is a lemon juicer. I honestly didn’t know I would use it as often as I do in baking, but lemon juice is something that you will most likely need to make anything tart or with a lemon taste.

I got this recipe from delish, an amazing website that I mentioned earlier. Here it is!



For the crust:
  • 1 1/3 cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp. kosher salt
  • 10 tbsp. butter, melted
  • ½ tsp. almond extract
For the filling


  • 1/2 c. heavy cream
  • 1 (8-oz.) container mascarpone cheese
  • 4 oz. cream cheese, softened
  • 1/2 c. powdered sugar
  • Juice of 1/2 lemon
  • 1/2 tsp. almond extract  (Instead of almond extract, I used vanilla because I like the flavor better, but you could use either one)



  • Make crust: preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and extract and stir until dough forms. Press mixture into a 10 inch tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.
  • Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
  • Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and extract and beat until no lumps remain. Fold in whipped cream.
  • Spread filling over cooled crust and arrange fresh fruit on top.
  • In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hour.

The fruits that I used were the following:

  • Red: strawberry
  • Orange: orange
  • Yellow: pineapple
  • Green: kiwi
  • Blue: blueberry
  • Purple: grapes

Of course, you can make alterations according to what fruits you enjoy, these are just suggestions. One thing that I put on my rainbow was clouds. I used my extra mascarpone filling and put little dollops on top using a spatula and spread it around to make clouds. And that’s how to make your St. Patrick’s Day rainbow fruit tart! Happy baking!




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