Peaches and Cream Muffins


Muffin Topping:

1/4 cup sugar (50mL)
2 tsp cinnamon (10mL)
3/4 cup sliced almonds, finely chopped (175mL)

Muffin Batter:

1 can California Cling Peach slices, drained (14 oz/398 mL) (1 can)
3 1/4 cups plain packaged muffin mix (800mL)
1 egg, lightly beaten (1)

Cream Cheese Filling:

1 pkg cream cheese (8 oz/250 g) (1 pkg)
1 egg (1)
1/3 cup sugar (75 mL)
1/4 tsp almond extract (1 mL)
1/4 tsp salt (1 mL)
1 tsp lemon juice (5 mL)


Preheat oven to 375 degrees F (190 degrees C). In a small bowl combine sugar, cinnamon and almonds for topping. Set aside.

In a blender, puree 1/3 of the California Cling Peach slices and set aside. Dice remaining peaches and set aside. Prepare muffin batter according to package directions. Add pureed peaches. Fold in diced peaches. Set aside.

To prepare filling, beat cream cheese in a medium bowl until soft. Add egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.

In paper-lined muffin pans, place 1 tbsp (15 mL) of batter into each paper cup. Add 2 tsp (10 mL) of cream cheese mixture on top of batter. Cover with additional batter. Sprinkle each muffin with topping mixture and bake for 20 to 25 minutes. Remove from oven and allow to cool.

Makes 12 muffins.

More great tips for baking with peaches:

• Canned California cling peaches hold their flavour and consistency better than fresh peaches. Canned peaches can be substituted for fresh peaches in recipes such as crisps, cobblers and pies

• For quick weekday breakfasts, especially in winter and spring when fresh peaches are not available, add canned peaches to cereal and top with yogurt

• Canned peach slices make the perfect topping for pancakes, crepes, waffles or French toast

Recipe and image courtesy of California Cling Peach Board. For more information and recipe ideas, please visit (Source: News Canada.)

Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.

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