Peach Cream Cheese Muffins With Streusel

12 Muffins
45 min

These muffins are studded with sweet, juicy peach chunks and are topped with cream cheese and buttery streusel. They are great for breakfast or as a snack with your afternoon coffee.

The muffin layer is moist and delicious. The cream cheese layer imparts richness and creaminess, while the streusel topping adds texture and additional sweetness.

Canned or fresh peach can be used. The benefit of using canned is the consistency—you get sweet and tender peaches every time. I don’t recommend using under-ripen peaches as they will not produce the same results. On the other hand, if you have succulent in season ones, toss them in!

Making these muffins is one of my favorite ways to utilize excess fresh peach. But during the off season, canned peaches allow me to enjoy these muffins year round!

Original post is at In Good Flavor.

Peach Cream Cheese Muffins With Streusel
Recipe details
  • 12  Muffins
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 1 23.5 oz. jar peach in fruit juice, drained and diced (or tender fresh peaches)
  • 2 cups all-purpose flour – 2 tablespoons
  • 2 tbsp. cornstarch 
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, room temp
  • 3/4 cup granulated sugar
  • 1/3 cup milk
  • 1/4 cup canola or vegetable oil
  • 1 1/2 tsp. vanilla extract
For the Cream Cheese Filling:
  • 6 oz. cream cheese or Neufchatel, room temperature
  • 6 tbsp. sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. flour
For the Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup lightly packed light brown sugar
  • 1/8 cup granulated sugar
  • 3 tbsp. cold butter, diced

Preheat oven to 350° F. Place paper liners in a 12 cavity muffin pan.
Drain peaches in a colander. Dice peaches into small 1/4″-1/3″ chunks. Return to the colander. Use a large spatula to gently press out the juices of the peaches. Set aside to drain.
In a small bowl, blend flour, corn starch, baking powder, and salt. Set aside.
In a large mixing bowl, beat sugar, egg, milk, oil, and vanilla extract until smooth, about 1 minute. Remove 2 tablespoons of the flour mixture and set aside. Gradually add the remaining flour mixture to the wet, stirring until just blended. Do not over mix.
Use several paper towels to blot the peaches completely dry. Place in a bowl and add the 2 tablespoon of the reserved flour mixture. Mix to blend. Add the peach to the batter, stirring until incorporated into the batter.
Combine all the cream cheese filling ingredients in a bowl. Beat until smooth creamy. Set aside.
In a separate bowl, combine all of the streusel ingredients. Using a pastry blender or your hands work the butter into the mixture until the butter is pea sized. 
Fill each muffin cup 3/4 full with batter. Using a large spoon, place the cream cheese over the batter using a digging and twisting motion in the center to work some of the cream cheese into the batter. Top each muffin with a generous spoonful of streusel.
Bake for 22-26 minutes or until a toothpick come out with some crumbs attached. Allow to cool for 15 minutes prior to removing the muffin from the muffin pan. Allow to cool completely.
Store in an airtight container, refrigerated.
In Good Flavor
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