When peach season arrives, there’s only one thing on my mind. These golden brown Peaches & Cream Muffins are heaven in muffin form.
Table of Contents
Easy Peach Muffins
Looking for a filling, fruity way to send your kids off to school? Then, it’s time to break out your muffin tin. These full-size Peaches and Cream Muffins are a great start to any day. They’re a great way to end the day, too! I ate two straight from the oven last night. Who doesn’t love something that works as breakfast and dessert?
Muffins are such a classic pastry but can seem a little daunting. I stand by the idea that if you can make boxed cupcakes, you can make muffins! Especially ones as sweet and decadent as these. This a great recipe to start your baking journey.
Made with a traditional muffin batter, I added a hint of almond extract to complement the topping. Then, I poured a layer of batter into the muffin cups and hand-placed fresh-cut peaches into the batter. Since peaches are so delicate, you want to avoid mixing them into the batter ahead of time.
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 crumb topping for a sweet cobbler texture and a nice crunch to compliment the fluffy muffin base.
Let me know how these go for you in the comments below. Enjoy!
Peaches & Cream Muffins with Almond Crumble
Ingredients
Batter
- 3 1/4 cups all purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 3 eggs
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1 tsp. almond extract
- 3 peaches, peeled and diced
Cream Cheese Layer
- 1/3 cup cream cheese
- 1 1/3 cups powdered sugar
- 1 egg
Almond Crumble
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup butter, softened
- 1/2 cup sliced almonds
Instructions
- HEAT: Preheat oven to 400 degrees F.
- COMBINE: Combine the flour, sugar, baking powder, salt, and cinnamon in a medium mixing bowl.
- WHISK: In a second medium bowl, whisk together 3 eggs, milk, oil and almond extract.
- STIR: Stir together the wet and dry ingredients and set aside.
- CREAM: Cream the cream cheese and powdered sugar using a hand mixer or stand mixer. Then, mix in 1 egg. Set aside.
- MIX: Using a pastry cutter, large fork or your hands, mix together the brown sugar, flour, butter and almonds in another bowl. Set aside.
- POUR: Line a muffin pan with muffin liners. Spoon a layer of batter into each liner. Place a few pieces of chopped peaches into each muffin.
- LAYER: Spoon a layer of the cream cheese mixture on top of the peaches.
- SPOON: Spoon another layer of batter on top and add a few more peaches.
- TOP: Sprinkle a generous amount of crumble topping onto the muffin tops.
- BAKE: Bake in a 400F (200C) oven for 25 minutes.
- COOL: Take muffins out of the tin and let cool on a wire rack before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for fresh peach muffins
BATTER:
- All purpose flour
- Sugar
- Baking powder
- Salt
- Cinnamon
- Eggs. Stick with a uniform size and go with large eggs for baking recipes.
- Milk. If you want to add a little extra almond flavor, you can try using almond milk instead of regular milk in this recipe.
- Vegetable oil
- Almond extract. You can find almond extract in your local grocery store’s baking and spices aisle.
- Peaches. When choosing peaches, you want something firm but with a little give.
CREAM CHEESE LAYER
- Cream cheese
- Powdered sugar
- Egg
ALMOND CRUMBLE:
- Brown sugar. I love using coarse sugar in crumb topping for the added texture.
- All purpose flour
- Butter. For the crumble, let the butter sit at room temperature to soften as you prepare the rest of the ingredients.
- Sliced almonds
Substitutions: You can swap the almond extract for vanilla extract. It’ll add a different layer of sweetness to the peach muffin batter that’s just as delicious.
See the full recipe card for servings and a full list of ingredients.
How to make bakery-style muffins
- Combine: Combine the flour, sugar, baking powder, salt, and cinnamon in a medium mixing bowl.
- Whisk: In a second medium bowl, whisk together 3 eggs, milk, oil and almond extract.
- Stir: Stir together the wet and dry ingredients and set aside.
- Cream: Cream the cream cheese and powdered sugar using a hand mixer or stand mixer. Then, mix in 1 egg. Set aside.
- Mix: Using a pastry cutter, large fork or your hands, mix together the brown sugar, flour, butter and almonds in another bowl. Set aside.
- Pour: Line a muffin pan with muffin liners. Spoon a layer of batter into each liner. Place a few pieces of chopped peaches into each muffin.
- Layer: Spoon a layer of the cream cheese mixture on top of the peaches.
- Spoon: Spoon another layer of batter on top and add a few more peaches.
- Top: Sprinkle a generous amount of crumble topping onto the muffin tops.
- Bake: Bake in a 400F (200C) oven for 25 minutes.
- Cool: Take muffins out of the tin and let cool on a wire rack before serving.
How to serve sweet peach muffins
These delicious peach muffins are great on their own as breakfast or an afternoon snack, but that doesn’t mean you can’t pair them with other goodies. You can’t go wrong with a hot cup of coffee or a cold glass of milk for breakfast. As an afternoon treat, you can pair it with some cheese and nuts for a more balanced snack. For dessert? You absolutely can’t go wrong with a big scoop of vanilla ice cream. If you go the ice cream route, set out some extra slices of the fresh, juicy peaches and watch those flavors shine.
Storage
Leftover muffins should be stored in an airtight container for up to three days. Either leave them on the counter at room temperature or put them in the fridge.
Frequently Asked Questions
One of the biggest downfalls with baked goods is overmixing! Mixing too long can cause the flour to break down too much and lead to a tougher end product. A good rule of thumb is to mix only until the ingredients are incorporated and no further.
I recommend going with fresh peaches for the most intense peach flavor, but that’s not always possible! You can swap in frozen or canned peaches in a pinch. For canned peaches, I would rinse any excess liquid off the peaches so it doesn’t add extra moisture to your batter.
Wonderful muffins. I used mixed berries instead of peaches (only because it’s the middle of winter and I can’t get fresh peaches). But the recipe is so yummy!!!
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!