These tender muffins feature fresh peaches and a rich cream cheese center for a bakery-style treat. They are an ideal way to utilize seasonal produce for a delicious breakfast or snack.
List of ingredients
- 1 2/3 cup All purpose flour – provides the main structure for the muffin.
- 2 1/2 teaspoon Baking Powder – ensures the muffins rise properly.
- 2 large Eggs – binds the batter and adds richness.
- 1/2 cup Granulated sugar – sweetens the batter.
- 1/2 cup Melted butter – adds flavor and a moist crumb.
- 1/2 cup milk – provides moisture and tenderness.
- 1 teaspoon Vanilla extract – enhances the overall flavor profile.
- 1/8 teaspoon ground cinnamon – adds a subtle warmth to the cake.
- 2 cups Fresh chopped peaches – the primary fruit flavor; canned or frozen are acceptable if drained well.
- 6 tablespoons Cream Cheese (softened) – the base for the creamy center.
- 2 tablespoons Granulated sugar – sweetens the filling.
- 1/2 teaspoon Vanilla extract – flavors the cream cheese center.
- 6 tablespoons All purpose flour – used for the crumb topping.
- 1/4 cup Granulated Sugar – sweetens the streusel.
- 3 tablespoons Melted butter – binds the crumb topping.
step-by-step instructions
- Prepare the Muffin Batter: In a large bowl, combine the wet ingredients including eggs, granulated sugar, vanilla, melted butter, and milk. Stir these together thoroughly using a wire whisk.
- Combine Dry Ingredients: Add the all-purpose flour, ground cinnamon, and baking powder to the wet mixture. Stir until just combined.
- Fold in Fruit: Gently fold the chopped peaches into the batter using a rubber spatula to avoid overworking the dough. Set the batter aside.
- Create the Cream Cheese Filling: In a small bowl, mix together the softened cream cheese, vanilla, and sugar until the mixture is smooth and well combined. Set aside.
- Mix the Crumb Topping: In another bowl, combine the flour, melted butter, and sugar. Use a fork to mix until the mixture becomes crumbly.
- Assemble the Muffins: Place paper liners in a muffin pan. Spoon 1-2 tablespoons of batter into the bottom of each tin.
- Add the Center: Place one tablespoon of the cream cheese filling directly on top of the initial batter layer.
- Top with Batter: Add another 1-2 tablespoons of batter over the filling, filling the tins approximately 2/3 full.
- Apply Streusel: Sprinkle 1-2 teaspoons of the crumb topping onto each muffin. Avoid adding too much to prevent the topping from sinking.
- Bake: Place in a preheated oven at 375 degrees F and bake for 22-24 minutes.
- Cool: Remove the muffins from the oven and let them cool on a wire rack for 15 minutes before serving, as the filling remains very hot.
Practical Baking Tips
Ensure Ingredients Are at Room Temperature
Using room temperature eggs and softened cream cheese prevents the batter from curdling. This ensures a smooth emulsion and a more consistent crumb structure in the final product.
Avoid Overmixing the Batter
Mix the wet and dry ingredients until just combined. Overmixing develops too much gluten, which can lead to tough muffins or unsightly tunnels inside the cake.
Drain Excess Fruit Moisture
If using canned or frozen peaches, drain them thoroughly in a colander. Excess liquid can thin the batter and cause the muffins to become soggy or fail to rise.
Sift the Dry Ingredients
Sifting the flour and baking powder removes lumps and aerates the flour. This step helps in achieving a lighter, fluffier texture without the need for excessive stirring.
Check Oven Calibration
Use an oven thermometer to ensure your oven is truly at 375 degrees F. Incorrect temperatures can lead to muffins that are burnt on the outside while remaining raw in the center.
Ingredient Substitutions
Replacing All-Purpose Flour with Whole Wheat
You can substitute up to half of the all-purpose flour with whole wheat pastry flour. This adds a nuttier flavor and more fiber, though the texture will be slightly denser.
Using Coconut Sugar Instead of Granulated
Coconut sugar is a suitable alternative for those seeking a deeper, caramel-like sweetness. Use a 1:1 ratio, but be aware that the muffin color will be darker.
Dairy-Free Milk Alternatives
Unsweetened almond milk or soy milk can be used as a direct replacement for cow’s milk. These alternatives maintain the moisture level without significantly altering the taste.
Substituting Butter with Coconut Oil
Melted coconut oil can replace butter for a dairy-free fat option. Use the same quantity, ensuring the oil is in a liquid state before mixing into the batter.
Using Frozen Peaches
Frozen peaches work well if they are thawed and patted dry with paper towels. Avoid adding them while frozen, as this can drop the batter temperature and affect the rise.
Recipe Variations
Incorporating Toasted Pecans
Add 1/2 cup of finely chopped toasted pecans to the crumb topping. This introduces a crunchy texture and a savory contrast to the sweet peach flavor.
Enhancing the Spice Profile
Increase the cinnamon to 1/2 teaspoon or add a pinch of ground nutmeg. These warm spices complement the peaches and make the muffins taste more like a seasonal dessert.
Substituting Other Stone Fruits
Nectarines or apricots can be used in place of peaches. Ensure the fruit is chopped into similarly sized pieces to maintain the intended batter-to-fruit ratio.
Adding Almond Extract
Replace half of the vanilla extract with almond extract. Almond and peach are classic flavor pairings that elevate the sophistication of the muffin profile.
Serving and Pairing Suggestions
Warm Serving Method
Serve the muffins warm to keep the cream cheese center soft and gooey. A quick 10-second zap in the microwave can revive the texture of day-old muffins.
Complementary Breakfast Sides
Pair these muffins with fresh berries or a side of Greek yogurt. The tartness of the yogurt balances the sweetness of the peach and sugar topping.
Beverage Pairings
These muffins pair excellently with a hot cup of black coffee or an Earl Grey tea. The tannins in the tea cut through the richness of the cream cheese filling.
Storage and Preservation
Room Temperature Storage
Store muffins in an airtight container at room temperature for up to two days. Because of the cream cheese filling, they are more perishable than standard muffins.
Refrigeration Guidelines
For longer storage, keep the muffins in the refrigerator for up to five days. This keeps the cream cheese center stable and prevents spoilage.
Freezing for Long Term
Wrap individual muffins in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw them in the refrigerator overnight before reheating.
Reheating Instructions
Oven Reheating Method
Preheat the oven to 300 degrees F and place muffins on a baking sheet. Heat for 5-8 minutes to restore the crispness of the crumb topping without drying out the center.
Microwave Quick Heat
Place a muffin on a microwave-safe plate and heat on medium power for 15-20 seconds. This method is fastest for softening the cream cheese filling.
Make-Ahead Advice
Preparing the Crumb Topping
The streusel topping can be made up to a week in advance. Store it in a sealed jar in the refrigerator to keep the butter from oxidizing.
Pre-mixing Dry Ingredients
Combine the flour, baking powder, and cinnamon in a jar and store it in the pantry. This streamlines the baking process when you are ready to assemble.
Filling Preparation
The cream cheese mixture can be whipped together a day early. Keep it refrigerated and allow it to soften slightly before piping it into the muffins.
Troubleshooting Common Issues
Fixing a Sunken Topping
If the topping sinks, you may have added too much or the batter was too thin. Use only 1-2 teaspoons and ensure your peaches are well-drained.
Addressing Dense Texture
Dense muffins are usually the result of overmixing the batter. Be careful to stop stirring as soon as the flour streaks disappear to keep the cake light.
Managing Excess Moisture
If the muffins are too moist or gummy, check your baking time. Ensure the internal temperature reaches about 200 degrees F using an instant-read thermometer.
Preventing Overflow
Filling the tins more than 2/3 full will cause the batter to spill over the edges. Use a measuring spoon to ensure precise portions for every muffin.
Frequently Asked Questions
Can I use canned peaches?
Yes, canned peaches are a great alternative. Be sure to drain them thoroughly and pat them dry to prevent excess moisture from affecting the batter.
How do I store these muffins?
Due to the cream cheese filling, it is safest to store these in the refrigerator in an airtight container for up to five days.
Can the filling be swapped?
Yes, you can replace the cream cheese with a thick vanilla pastry cream or a dollop of sweetened ricotta cheese for a different flavor profile.
Why is my filling too runny?
If the filling is runny, the cream cheese may have been too warm or over-beaten. Ensure the cream cheese is only softened, not melted, before mixing.
Print
Peaches and Cream Muffins
- Total Time: 48 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
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!
Ingredients
- 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
- 6 tablespoons Cream Cheese (softened)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Vanilla extract
- 6 tablespoons All purpose flour
- 1/4 cup Granulated Sugar
- 3 tablespoons Melted butter
Instructions
- Mix Wet Ingredients: In a large bowl mix your wet ingredients, including your eggs, granulated sugar vanilla, butter and milk. Stir together with a wire whisk.
- Add Dry Ingredients: Add your dry ingredients, including the flour, cinnamon and baking powder.
- Fold in Peaches: Add your chopped peaches and fold them into the batter using a rubber spatula.
- Prepare Filling: Add the cream cheese, vanilla and sugar to a small bowl and mix together well until combined.
- Prepare Topping: Add the flour, melted butter, and sugar to a bowl and mix with a fork until it becomes crumbly.
- Base Layer: Add a small amount of batter (about 1-2 tablespoons) to the bottoms of the lined muffin tins.
- Add Filling: Add a tablespoon of the cream cheese filling on top of the muffin batter.
- Top Layer: Add another 1-2 tablespoons of muffin batter on the top of the cream cheese filling.
- Add Streusel: Sprinkle 1-2 teaspoons of the streusel topping onto the muffins.
- Bake: Bake in a preheated oven at 375 degrees F for 22-24 minutes.
- Cool: Remove and let them cool for 15 minutes on a wire rack before trying.
Notes
Store leftover muffins in the fridge in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg