Peach Cream Cheese Muffins
These peach cream cheese muffins are a bakery-quality treat with juicy peaches and a tangy cream cheese filling. Easy to make and bursting with flavor, they’re perfect for breakfast, brunch, or a comforting snack.
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Toothpick
- Oven thermometer (optional but recommended)
Ingredients
- For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup buttermilk or plain yogurt
- 1 tsp vanilla extract
- 1 ½ cups diced fresh peaches or thawed, drained frozen peaches
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter, sugars, eggs, buttermilk, and vanilla until smooth.
- Add wet ingredients to the dry ingredients and mix just until combined (do not overmix).
- Gently fold in the diced peaches.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
- Fill each muffin cup ⅔ full with muffin batter. Add about 1 tablespoon of cream cheese filling to each center.
- Use a toothpick to swirl the cream cheese into the batter with gentle figure-eight motions.
- Bake for 18–22 minutes or until tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Fresh peaches are best, but frozen (thawed and drained) work too.
Don’t overmix the batter – lumps are good.
Store at room temp for 2 days, refrigerate up to 1 week, or freeze up to 3 months.