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!
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
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![These amazing peach muffins with a cream cheese filling are the perfect way to use those peaches! Peaches and cream muffins for the win.](https://e5s8762easd.exactdn.com/wp-content/uploads/2023/08/3-2.jpg?strip=all&lossy=1&ssl=1)
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!