Summer Peach, Basil & Cheddar Muffins - cooking recipe

Ingredients
    4 fresh peaches, cut into 1/2-inch pieces
    4 teaspoons finely minced fresh basil
    1 tablespoon brown sugar
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup shredded extra-sharp Cheddar cheese (such as Sargento(R) Off the Block)
    1/2 cup butter, room temperature
    7 tablespoons brown sugar
    2 eggs, room temperature
    1/4 cup shredded extra-sharp Cheddar cheese (such as Sargento(R) Off the Block)
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
    Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
    Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
    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.
    Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
    Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.

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