Description
These Peach Cream Cheese Muffins are soft, fruity, and perfectly sweet featuring juicy peaches and a rich cream cheese swirl for a bakery-style treat that’s great for breakfast or dessert.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
1/4 cup milk
1 1/2 cups chopped fresh or canned peaches (drained)
Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp sugar
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla, sour cream, and milk; mix until combined.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in chopped peaches.
7. In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
8. Spoon a small amount of muffin batter into each liner, add a small dollop of cream cheese filling, then top with more batter.
9. Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
10. Cool slightly before serving.
Notes
Use fresh ripe peaches for the best flavor, but canned or frozen (thawed) peaches also work well.
Add a cinnamon sugar topping before baking for a crunchy finish.
Store leftovers in the refrigerator for up to 3 days or freeze for later.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: peach muffins, cream cheese muffins, fruity breakfast muffins, summer dessert