Peaches & Cream “Volcano” Muffins
Most of you know about my deep love for all things filled with fruit & cream. It’s more of an obsession really.
But, I needed an excuse to have a little fruit & cream for breakfast in the mornings, without my kids asking why I was allowed to have cake/pie for breakfast, and they weren’t. -wink-
The perfect excuse comes in the from of a muffin. It looks like a muffin, but tastes like a dessert. It’s the best of both worlds, my friends.
And the term ‘volcano’? That refers to the way the cream filling erupts from the center of these delicious little gems. That’s the best kind of volcano in my opinion.
Mount Vesuvius, eat your heart out.
We’re taking a shortcut in making these delectable little muffins by using canned peaches. Speaking of, did you know that this is National Canned Food Month? You can make these muffins in celebration of it if you want – or be like me and celebrate it all year long 🙂
I really like the Del Monte California Sliced Peaches in 100% juice because I think they taste as close to farm fresh as you can possibly get without waiting for peach season – and having to go to all the work of pitting & blanching them. Way easier – even if it was peach season!
Here’s what you need:
First step is opening up the 2 cans of sliced peaches & draining the juice off of them. But, don’t throw away that juice – save it! We’re using it!
Cut the sliced peaches into small cubes.
In a large bowl, combine 3 eggs, ¾ cup vegetable oil (can substitute applesauce if you want), & 2 cups of brown sugar. Beat until creamy.
Mix in 4 tablespoons of reserved peach juice, 1½ teaspoons of vanilla extract, & 2 cups of buttermilk. You can sub regular milk if you don’t have buttermilk on hand, but I prefer the taste & texture of the muffins when buttermilk is used.
Buttermilk is kind of like butter – it makes everything better.
Stir in 4 cups of self rising flour. You can also use all purpose flour; just add in 2 tsps of baking power & ½ tsp of salt to the flour.
I use self rising whenever I can – I love shortcuts.
Gently stir in the diced peaches.
Now, to make the best part – the cream filling!
Combine 2 8oz blocks of cream cheese with 1½ cups of white sugar, ½ cup of reserved peach juice, & 1½ teaspoons of vanilla extract.
Beat until creamy.
Spray your muffin tins with nonstick cooking spray. Fill up the muffin tins ½ of the way with the peach muffin batter. Place a dollop of cream into the center (about 1 tablespoon worth).
Cover with a heaping teaspoon of peach muffin batter.
Combine 1/2 cup of sugar with 1 teaspoon of cinnamon. Sprinkle the mixture on top of the muffins.
Bake in an oven preheated to 350 degrees for 25-30 minutes. The muffins will brown, and the cream will burst out of the centers a little – hence the term ‘Volcano Muffins’.
Oh. My. Word.
These are heavenly. Peachy creamy goodness…. for breakfast.
Peaches & Cream Volcano Muffins
- 2 14.5oz cans sliced peaches (such as Del Monte’s sliced California peaches in juice)
- 4 cups self rising flour (or use all purpose plus 2 tsps baking powder & ½ tsp salt)
- 3 eggs
- 2 cups brown sugar
- ¾ cup vegetable oil (can substitute applesauce)
- 2 cups buttermilk (can substitute milk)
- 1½ teaspoons vanilla extract
- ¼ cup reserved peach juice
- 2 8oz blocks cream cheese, at room temperature
- 1½ cups sugar
- ½ cup reserved peach juice
- 1½ teaspoons vanilla extract
- ½ sugar
- 1 teaspoon cinnamon
Preheat your oven to 350 degrees.
Drain the canned peaches, reserving the juice. Dice the peaches into small cubes; set aside.
In a large bowl, cream together the eggs, brown sugar, & vegetable oil. Mix in the peach juice, vanilla extract, & buttermilk. Stir in the flour until combined, and then gently mix in the diced peaches.
In a separate bowl, make the filling. Beat the cream cheese, sugar, & vanilla extract together until smooth & creamy.
In a small bowl, make the topping by combining the sugar with cinnamon.
Spray your muffin pans with nonstick cooking spray. Fill the muffin cups ½ the way with peach muffin batter. Spoon a dollop of cream on top (about a tablespoon’s worth). Cover with about a teaspoon of muffin batter. Sprinkle evenly with the cinnamon sugar mixture.
Bake for 25-30 minutes, or until the muffins have browned and the cream has ‘volcano-ed’ out of the center.