Amazing Peaches and Cream Muffins
Are you looking for a great way to use those fresh peaches when they are in season? Look no further than these amazing peach muffins with a cream cheese filling! These are perfectly balanced with the sweet peach flavor and the cream goodness center.
Our peach trees are overloaded with peaches this year and I have been trying every recipe I can think of to use and enjoy them! I thought a peach muffin would be really yummy, and I was right! These muffins are similar to my strawberry muffins. You can’t go wrong with fruit and cream cheese filling, am I right?
These peach muffins are the perfect balance of sweet and tangy with tender fluffy muffins. I love these muffins and so can you! This is a the perfect treat or breakfast item to make for your family!
Tools you’ll need
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Peaches and Cream Muffins
Ingredients
Muffin Batter
- 1 2/3 cup All purpose flour
- 2 1/2 teaspoon Baking Powder
- 2 large Eggs
- 1/2 cup Granulated sugar
- 1/2 cup Melted butter
- 1/2 cup milk
- 1 teaspoon Vanilla extract
- 1/8 teaspoon ground cinnamon
- 2 cups Fresh chopped peaches You can also use canned peaches or frozen peaches, but make sure to drain off any excess liquid.
Cream Cheese Filling
- 6 tablespoons Cream Cheese softened
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Vanilla extract
Crumble Topping
- 6 tablespoons All purpose flour
- 1/4 cup Granulated Sugar
- 3 tablespoons Melted butter
Instructions
Muffin Batter
- In a large bowl mix your wet ingredients, including your eggs, granulated sugar vanilla, butter and milk. Stir together with a wire whisk.
- Next, add your dry ingredients, including the flour, cinnamon and baking powder.
- Last, add your chopped peaches and fold them into the batter using a rubber spatula. Set the batter aside while you make your cream cheese filling.
Cream Cheese Filling
- For the cream cheese filling, add the cream cheese, vanilla and sugar to a small bowl and mix together well until combined. Set aside.
Crumb Topping
- Add the flour, melted butter, and sugar to a bowl and mix with a fork until it becomes crumbly. Set aside.
Muffin Assembly
- Prep your muffin pan by adding paper liners to the pan.
- Add a small amount of batter to the bottoms of the tins. I would say about 1-2 tablespoons.
- Add a tablespoon of the cream cheese filling on top of the muffin batter.
- Add another 1-2 tablespoons of muffin batter on the top of the cream cheese filling.
- Fill the muffin tins about 2/3 full.
- Sprinkle the streusel topping onto the muffins. 1-2 teaspoons is enough. Do not add too much or it will sink into the batter.
- Bake in a preheated oven at 375 degrees F for 22-24 minutes.
- Remove and let them cool for 15 minutes on a wire rack before trying. The filling will be hot.
- Store leftover muffins in the fridge in an airtight container.
What you’ll love about this recipe:
The texture of these peach muffins is so soft and tender and the bits of peaches are a nice sweet and tart surprise for the mouth. The creamy center is the perfect balance.
I love bakery-style muffins and these certainly fit that bill.
Our Favorite
Muffin Recipes
Don’t forget to pin this for later!
Make sure to try out this amazing peach muffin recipe and enjoy them this season as peaches are bountiful.
Those peach muffins sound fantastic. I made my SO’s favorite gluten free oatmeal/banana muffins with a nectarine last time so I think I will try this recipe with his flour, too! I do love peaches…and cream cheese!