Ingredients for Peaches Cream Muffins
- Canned Peaches
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar + ¼ cup granulated sugar for topping + ¼ cup powdered sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 4 ounces cream cheese (softened)
- 2 tablespoons peach juice
- ½ teaspoon almond extract
- 1 teaspoon ground cinnamon
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How to Make Peaches Cream Muffins
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Dice 1 ½ cups drained peaches into pea-sized pieces. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs and ½ cup vegetable oil.
- Gradually whisk in 1 cup milk into the wet ingredients.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the diced peaches.
- For the filling: In a small bowl, beat together 4 ounces cream cheese (softened), ¼ cup powdered sugar, 2 tablespoons peach juice, and ½ teaspoon almond extract until smooth and creamy.
- Fill each muffin cup about halfway with batter.
- Add 1 teaspoon of cream cheese filling to the center of each muffin.
- Top with 1 ½ tablespoons more batter.
- For the topping: In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
241g
Fat
34g
Carbs
31g
