Description
Peach Cream Cheese Muffins are tender, bakery-style muffins filled with juicy peach chunks and a creamy, cheesecake-like center—perfect for breakfast, brunch, or a sweet snack.
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
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar and eggs until light and fluffy. Add melted butter, sour cream or yogurt, and vanilla extract; mix well.
- Fold dry ingredients into the wet ingredients until just combined.
- Gently fold in the diced peaches.
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Spoon about 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of cream cheese filling to the center, then top with more batter until cups are 3/4 full.
- Bake for 20–25 minutes, until tops are golden and a toothpick inserted into the muffin (not cream cheese center) comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh, canned (well-drained), or thawed frozen peaches.Layer the cream cheese properly to avoid sinking.Optional additions include cinnamon, streusel topping, or chopped nuts.Store at room temperature for 2 days or refrigerate for 5 days.Freeze individually wrapped muffins for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
