Peaches and Cream Muffins

With the combination of fresh peaches and a cream cheese filling these peach muffins are the perfect way to use those fresh peaches in season!

Course Breakfast, cake

Cuisine American

Keyword peach muffins

Prep Time 15

Cook Time 22

Cooling time 11

Servings muffins

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.

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.

For the cream cheese filling, add the cream cheese, vanilla and sugar to a small bowl and mix together well until combined. Set aside.

Add the flour, melted butter, and sugar to a bowl and mix with a fork until it becomes crumbly. Set aside.

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.