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How to make it

  • 1.Preheat Oven to 350f degrees. Grease or line 12 large muffin tins.
  • 2.Filling: In a small bowl, mix the cream cheese, powdered sugar, and almond extract together until smooth, leave in the fridge until ready to use. The filling can be made the night before. (The firmer cold filling sets up nicely in the muffins, if warm, the filling can be absorbed into the muffin.)
  • 3.Dice peaches and set aside. ( if really juicy toss them in a little flour or cornstarch- just to coat)
  • 4.In a large bowl mix flour, baking powder, salt, and cinnamon, set aside.
  • 5.In a separate bowl, whisk eggs, oil, yogurt, milk, sugar and vanilla until well combined.
  • 6.Add the diced peaches to the flour mixture, stirring to coat them in the flour. Pour the milk and egg mixture into flour and peach mixture and gently fold together until just combined, careful not to over mix.
  • 7.Fill each muffin tin with a heaping tablespoon, just below half way, then place a heaping teaspoonful of the cream cheese mixture into the center of each muffin. Then top with another tablespoon of muffin batter covering the cream cheese mixture, spooning the batter to the edges if needed. Each tin will be quite full.
  • 8.Mix sugar with cinnamon and sprinkle a teaspoon of sugar mixture on top of each muffin.
  • 9.Bake in center of oven for 20-25 minutes, until they lightly spring back when touched.
  • 10.Place muffins tins on a cooling rack, and let them cool completely in muffins tins before serving
  • **Store muffins loosely covered at room temp. or in the fridge on hot/humid days, up to 3-4 days for optimal freshness. Freezes well too.

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