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Peaches & Cream Muffins

Peaches & Cream Muffins presented by Addie’s Attic Bed & Breakfast Email this page to a Friend

2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons salt
3 eggs
3/4 cup oil
2 cups milk
8 oz. cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract

1/2 cup sugar
1 teaspoon cinnamon

Dice drained peaches to size of peas. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil. Then whisk in the milk. Combine egg and flour mixtures. Then fold in diced peaches.

For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of the filling into each muffin cup of the batter. Top with 1 1/2 tablespoons more batter.

For topping, mix cinnamon and sugar. Sprinkle over muffins. Bake in a preheated oven at 350° for 20 minutes. Serve warm.

Makes 24 muffins
these are delicious! BUT you shouldn’t fill them half way up to start – maybe l/3 – then add the cream cheese. You need a really good covering with the batter or else the cheese overflows when baked and goes all over the place – also they need to be baked closer to 30 mins otherwise they are uncooked a bit and soggy. Anyway they are certainly delicious.

I used vanilla extract instead of the almond. l/4 cup of sugar and some cinnamon is more than enough for the top of the muffins

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