Name: Peach Cream Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 3/4 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1 1/2 cups diced peaches (fresh, canned, or frozen); Cream Cheese Filling:; 6 oz cream cheese, softened; 3 tbsp granulated sugar; 1/2 tsp vanilla extract

Why You’ll Love This Recipe

These muffins are a delightful twist on traditional fruit muffins, offering a bakery-style treat you can make easily at home. The cream cheese filling adds a decadent touch, making each bite irresistibly moist and flavorful. Whether you’re using fresh, canned, or frozen peaches, this recipe is versatile and simple to whip up, making it ideal for both beginner and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Unsalted butter
Sour cream or Greek yogurt
Vanilla extract
Fresh, canned, or frozen peaches (diced)

For the cream cheese filling:

Cream cheese
Granulated sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
In another bowl, beat together the sugar and eggs until light and fluffy. Add melted butter, sour cream (or yogurt), and vanilla extract. Mix until well combined.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in the diced peaches.
In a small bowl, mix together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Spoon a tablespoon of muffin batter into each muffin cup, then add a teaspoon of the cream cheese filling to the center. Top with more batter until cups are about ¾ full.
Bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins.
Prep time: 15 minutes
Cook time: 20–25 minutes
Cooling time: 10 minutes
Total time: approximately 45 minutes

Variations

Fruit swap: Substitute peaches with nectarines, apricots, or berries like blueberries or raspberries.
Spiced version: Add cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
Crumb topping: Add a brown sugar and cinnamon streusel topping before baking for extra crunch.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Low-fat alternative: Use light cream cheese and low-fat yogurt to reduce calories without sacrificing flavor.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them individually wrapped for up to 2 months.

To reheat, microwave a muffin for about 15–20 seconds or warm in a 300°F (150°C) oven for 5–10 minutes until heated through.

FAQs

How do I keep the cream cheese filling from sinking?

Make sure to layer the batter correctly: batter first, then cream cheese, then more batter on top. This helps keep the filling centered.

Can I use canned peaches?

Yes, canned peaches work well. Just make sure to drain them thoroughly and pat dry to remove excess moisture.

Can I make these muffins ahead of time?

Yes, they can be made a day in advance and stored in the fridge. Reheat slightly before serving for best texture.

How do I know when the muffins are done?

Check that the tops are golden and a toothpick inserted into the muffin portion comes out clean. The cream cheese center will remain soft.

Can I use frozen peaches?

Yes, thaw and drain them before dicing and folding into the batter.

Are these muffins freezer-friendly?

Absolutely. Wrap them individually in plastic wrap and freeze for up to 2 months. Thaw overnight or reheat in the oven.

Can I skip the cream cheese filling?

Yes, but the filling adds richness. If you skip it, consider adding a streusel topping or increasing the fruit.

What’s the best way to chop peaches for muffins?

Dice them into small, even chunks—about ½ inch—to ensure even distribution and baking.

Can I add nuts?

Yes, chopped pecans or walnuts make a great addition. Add about ½ cup to the batter.

How can I make these muffins healthier?

Use whole wheat flour for part of the all-purpose flour, reduce the sugar slightly, and substitute low-fat dairy products.

Conclusion

Peach cream cheese muffins are a moist, flavorful, and easy-to-make treat that combines the best of fruity freshness and creamy indulgence. Perfect for any time of day, they’re sure to become a favorite in your baking rotation. Whether you’re serving them fresh out of the oven or enjoying them on the go, these muffins deliver comfort and satisfaction in every bite.