Peaches and Cream Muffins
Everything you love about peaches and cream; refreshing peaches, sugary sweetness, and rich creaminess, transformed into a delicious and portable treat!
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Equipment
- Muffin Pan
- Cupcake Liners (optional)
Ingredients
Muffins
- 4 tbsp butter, softened
- 6 oz. cream cheese, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup buttermilk, room temperature
- ½ tsp lemon juice
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 cups plus 1 tbsp flour divided
- 1 cup diced peach (approx. 1 large peach)
Cream Cheese Filling
- 2 oz. cream cheese, softened
- 1 tbsp sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350℉.
- Beat butter, cream cheese, and sugar until smooth.
- Add eggs, beat until combined.
- Add vanilla extract, buttermilk, lemon juice, baking soda, baking powder, and salt. Mix until well combined.
- Fold in 2 cups of flour until just combined.
- In a separate bowl, toss diced peach with 1 tbsp flour to coat.
- Add peach to muffin batter and fold until fruit is evenly dispersed.
- In a separate bowl, mix together the cream cheese filling ingredients until smooth. Set aside.
- Add a spoonful of muffin batter to each muffin cup.
- Evenly divide cream cheese filling between the muffins.
- Divide the remaining batter evenly between the muffin cups.
- Bake for 18 - 22 minutes or until a toothpick inserted into muffin center comes out clean or with a few moist crumbs.
- Allow to cool for 3-5 minutes in muffin pan before transferring to a wire rack to cool completely.
Notes
A Note on Room Temperature Ingredients: room temperature ingredients mix together easily, creating a smooth batter and a more consistent texture in the final muffin.