Ingredients
Scale
For the Poundcake Bites:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Peach Topping:
- 1/2 cup peach preserves or peach jam
- 1/2 cup diced peaches (fresh or canned, drained)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
- Make Batter: Cream butter and sugar. Beat in eggs one at a time, then vanilla. Combine flour, baking powder, and salt; gradually add to butter mixture, alternating with milk.
- Fill Muffin Tin: Fill each cup 3/4 full with batter. Top with peach preserves or diced peaches.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Cool in pan, then transfer to a wire rack.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla until smooth.
- Glaze and Serve: Drizzle glaze over cooled poundcake bites.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes