Go Back

Peaches & Cream Volcano Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffin, peach, peach muffin, peaches, peaches and cream muffins


  • For the muffins:
  • 2 14.5 oz 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
  • teaspoons vanilla extract
  • ¼ cup reserved peach juice
  • For the cream filling:
  • 2 8 oz blocks cream cheese at room temperature
  • cups sugar
  • ½ cup reserved peach juice
  • teaspoons vanilla extract
  • For the topping:
  • 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.