Peaches and Cream Muffins with Streusel

Remember my peaches and cream pie? Now I’ve turned it into peaches and cream muffins! Well, sort of. It’s not the same recipe, but it is the same concept. They’re actually a lot like my pumpkin cheesecake muffins, too. The filling is the same…and delicious with the peaches.

I know it’s strange that I’m blogging about a summer fruit in November, but I’ve been sitting on these for a couple months. 😛

Peaches and Cream Muffins

For the Muffins

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup yogurt (any kind) or sour cream
• 2 tsps vanilla extract
• 3 tbsps milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups peaches, peeled and diced

For the Filling:

• 4 oz cream cheese, softened
• 2 tbsps sugar

For the Streusel:

• 1/3 cup light brown sugar
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats

Step 01: Preheat your oven to 425F. Make the crumb topping in a small bowl by melting the butter and then mixing together all of the ingredients except the flour and oats. Once blended, fold in the flour and oats and set the bowl aside. Make the filling next by whipping together the cream cheese and sugar. Doing those first won’t give the baking soda time to react in the muffin mixture.

Step 02: In a large bowl, mix together the wet ingredients, leaving out the peaches. Add the dry ingredients a little at a time, mixing well to incorporate. Fold in the peaches.

Step 03: Spoon a little batter into the bottom of a greased muffin tin. Add some cream cheese filling and then cover with more batter. Sprinkle the streusel over the muffins.

Step 04: Bake for 5 minutes and then lower the temperature to 350F. Bake for another 15-20 minutes, or until a toothpick comes out clean.

These muffins are amazing. They’re so light, fluffy, and filled with flavor (and cream cheese!).

I can’t seem to make my streusel right (it should be crumbly). Turns out, adding the flour last is key–I haven’t been doing that. So make sure you do!

FYI, I adapted this recipe from Sally’s Baking Addiction. Really, I just added the cream cheese filling instead of a glaze. But I think I like it better this way.

Well, that seems to be the last “summer” dessert recipe I have in my queue. Are you all ready for winter? I’m thinking after January, I’ll wind up breaking out some more summer-y recipes. February and March are really gloomy for me and difficult to get through. Some peaches and lemons should be enough to keep it perky around here. 😛

Remember to share!

Peaches and Cream Muffins

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Prep Time: 10m Cooking Time: 15-20m

Ingredients

• For the Muffins

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup yogurt (any kind) or sour cream
• 2 tsps vanilla extract
• 3 tbsps milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups peaches, peeled and diced

• For the Filling:

• 4 oz cream cheese, softened
• 2 tbsps sugar

• For the Streusel:

• 1/3 cup light brown sugar
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats

Instructions

Step 01: Preheat your oven to 425F. Make the crumb topping in a small bowl by melting the butter and then mixing together all of the ingredients except the flour and oats. Once blended, fold in the flour and oats and set the bowl aside. Make the filling next by whipping together the cream cheese and sugar. Doing those first won’t give the baking soda time to react in the muffin mixture.

Step 02: In a large bowl, mix together the wet ingredients, leaving out the peaches. Add the dry ingredients a little at a time, mixing well to incorporate. Fold in the peaches.

Step 03: Spoon a little batter into the bottom of a greased muffin tin. Add some cream cheese filling and then cover with more batter. Sprinkle the streusel over the muffins.

Step 04: Bake for 5 minutes and then lower the temperature to 350F. Bake for another 15-20 minutes, or until a toothpick comes out clean.

Peaches and Cream Muffins with Streusel was last modified: May 22nd, 2017 by Chelsey