Keyword: muffin, peach, peach muffin, peaches, peaches and cream muffins
Ingredients
For the muffins:
2 14.5ozcans sliced peachessuch as Del Monte's sliced California peaches in juice
4cupsself rising flouror use all purpose plus 2 tsps baking powder & ½ tsp salt
3eggs
2cupsbrown sugar
¾cupvegetable oilcan substitute applesauce
2cupsbuttermilkcan substitute milk
1½teaspoonsvanilla extract
¼cupreserved peach juice
For the cream filling:
2 8ozblocks cream cheeseat room temperature
1½cupssugar
½cupreserved peach juice
1½teaspoonsvanilla extract
For the topping:
½sugar
1teaspooncinnamon
Instructions
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.