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Peach Cream Cheese Muffins

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Tender peach muffins filled with creamy vanilla cream cheese and topped with a buttery streusel crumb. Juicy peaches make these bakery-style muffins especially moist and flavorful.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 8 oz. cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup unsalted butter, melted and cooled to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 Tablespoons peach juice from the canned peaches
  • 2 (15-ounce) cans peaches, drained and chopped, reserving juice
  • 1 Tablespoon all-purpose flour, for tossing the peaches

Instructions

  1. Make the streusel by whisking 1/3 cup granulated sugar with 3/4 cup all-purpose flour. Pour in 1/4 cup melted butter and mix with a fork until evenly moistened and coarse crumbs form. Refrigerate until ready to use.
  2. Make the cream cheese filling by mixing the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla until smooth. Set aside.
  3. Preheat the oven to 425 F. Line a standard 12-cup muffin pan with paper liners.
  4. In a large mixing bowl, whisk together the eggs, 1/2 cup granulated sugar, peach juice, milk, 1 teaspoon vanilla extract, and 1/4 cup melted and cooled butter.
  5. Sift in 2 cups all-purpose flour, baking powder, and salt. Whisk just until combined.
  6. Toss 1 cup of small diced peaches with 1 Tablespoon all-purpose flour. Gently fold the coated peaches into the muffin batter with a rubber spatula.
  7. Spread about 2 1/2 Tablespoons batter into the bottom of each muffin liner. Spoon 2 to 3 teaspoons cream cheese filling into the center of each muffin, then cover with about 1 Tablespoon additional batter. Fill each cup about 2/3 to 3/4 full.
  8. Add a few pieces of chopped peach to the top of each muffin and sprinkle generously with the chilled streusel topping.
  9. Place the muffin pan on a baking sheet and bake for 5 minutes at 425 F. Without opening the oven unnecessarily, reduce the temperature to 350 F and continue baking for 20 to 25 minutes, or until the muffins are baked through.
  10. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • A little cinnamon may be added to the streusel for extra flavor.
  • Do not overmix the muffin batter; mix just until the dry ingredients are incorporated.
  • Store at room temperature for up to 1 day. After that, refrigerate in an airtight container for up to 3 to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/peach-cream-cheese-muffins/