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Looking for a filling, fruity way to send your kids off to school? These full-size Peaches and Cream Muffins are a great start to any day. In fact, they’re a great way to end the day, too. I ate two straight from the oven last night.
The traditional muffin batter has a hint of almond extract to complement the topping. I poured a layer of batter into the muffin cups and then hand-placed fresh-cut peaches into the batter since peaches are so delicate.
The muffins have a surprising cream cheese layer in the middle that oozes into the whole muffin as it bakes. Finally, after another layer of muffin batter and peaches, the muffins are topped with an almond crumble for a sweet cobblery texture.
Peaches and Cream Muffins with Almond Crumble
Ingredients
Batter
- 3 ¼ cups 450 grams all-purpose flour
- 1 cup 200 grams granulated sugar
- 2 ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. cinnamon
- 3 eggs
- 1 ½ cups 360 grams milk
- ½ cup 120 grams vegetable oil
- 1 tsp. almond extract
- 3 peaches, peeled and diced
Cream Cheese Layer
- 1/3 cup 75 grams cream cheese
- 1 1/3 cups 150 grams powdered sugar
- 1 egg
Almond Crumble
- ½ cup 90 grams brown sugar
- ½ cup 75 grams all-purpose flour
- ¼ cup 55 grams butter, softened
- ½ cup 50 grams sliced almonds
Instructions
- Preheat oven to 400F (200C).
- In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon.
- In a second bowl, whisk together 3 eggs, milk, oil and almond extract.
- Stir together the wet and dry ingredients and set aside.
- Using a hand mixer or stand mixer, cream together the cream cheese and powdered sugar. Then, mix in 1 egg. Set aside.
- Using a pastry cutter, large fork or your hands, mix together the brown sugar, flour, butter and almonds in another bowl. Set aside.
- Line a muffin pan with muffin liners. Spoon a layer of batter into each liner. Place a few pieces of peaches into each muffin.
- Spoon a layer of the cream cheese mixture on top of the peaches.
- Spoon another layer of batter on top, and add a few more peaches.
- Top each muffin with a generous amount of almond crumble.
- Bake in a 400F (200C) oven for 25 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
These sounded so good, I had to try making them for my adult class that I bake something fresh for each week. This recipe makes so much more than a dozen muffins that I used up the extra with a 9″ round peach coffee cake (except for the cream cheese filling). For the future, use a jumbo muffin tin or cups.
Even so preparing to go into the oven, I was so sure this would be the worst baking disaster in my kitchen for years–the muffin cups were already overflowing! So I placed a baking sheet on the rack below to contain the mess that would surely come. But, surprise! Only a few drips of creqam cheese mixture overflowed. The rest cooked quickly enough that it was contained to the top of the muffin pan and helped th emuffins to rise substantially higher (next time, I’ll be sure to grease the top in addition to the wells of my muffin tray).
The muffins came out beautifully dark-golden brown on the top, but rather pale and slightly underdone on the bottoms and sides This is surely due to the baking sheet below diverting heat. After cooling, a few minutes upside-down on a cookie sheet placed under a low broiler firmed them up nicely and gave them better browning..
They had great tase using fresh white-fleshed peaches, and very nice texture from the almond-streusel topping. They were as hit with my class, and I’ll surely be making them again. Plus, I got to keep the coffee cake all for myself 🙂
Sounds like this recipe was quite an adventure for you. I’m glad that you enjoyed it, in the end.
I baked this Peaches and Cream Muffins with Almond Crumble…..Gosh.. it’s so yummy… My hubby n 2 daughters really loved this… I’ll bake this again… Thanks for this recipe…
Yay! I’m so glad your family loved them. Thanks so much for taking the time to let me know.
Can one use drained canned sliced peaches???
Absolutely. You could also use frozen peaches, if you thaw them.
would like to nutritional facts on this recipe, especially since you are saying it is healthy in the original article.
Hi Charlotte,
I think what you’re referring to is the post on Recipe.com. They kindly shared my recipe this morning and called them healthy in the headline. Sorry for the confusion. I didn’t call these muffins healthy in my post. On the contrary, the peaches are about the only thing healthy about them. These are sinful delights with cream cheese and a buttery sugary topping. If you would like to make them more healthy, use a mix of whole wheat flour, splenda and low-fat cream cheese…but then they won’t be quite as yummy.
Wow! what yummy looking recipes. Can’t wait to try the Peaches and Cream muffins.
Thanks Donna!