Bakery-Style Peach Cobbler Cream Cheese Muffins

Steps

1. 1

   Start by preparing the peach compote so it has time to cool. In a large saucepan over medium heat, add the butter, diced peaches, brown sugar, maple syrup, lemon juice, cinnamon, and salt.

2. 2

   Cook until the sugar melts and the peaches start to soften, stirring occasionally (~10 minutes). It can help to steam the peaches by covering the pan with a lid for a few minutes.

   Start 10-minute timer
3. 3

   Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and cook until the mixture thickens (1-2 more minutes).

4. 4

   Remove from the heat and stir in the vanilla. Set aside to cool. To speed up cooling, place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator.

5. 5

   Preheat the oven to 425°F (220 °C) (218°C (425 °F)). Line a standard 12-cup muffin pan with 6 muffin liners (filling every other well to prevent overcrowding) OR line a 6-cup jumbo muffin pan with 3 liners. If you only have one pan and want to bake all at once, line all wells.

6. 6

   In a medium bowl, use a handheld electric mixer to beat the cream cheese until smooth. Beat in sugar, vanilla, and salt for about 2 minutes, until very smooth and creamy.

   Start 2-minute timer
7. 7

   Transfer half of the cream cheese filling to a piping bag or a large ziplock bag; reserve the other half for after baking. Set aside.

8. 8

   In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt for the crumb topping. Add the butter chunks and use a fork, your hands, or a handheld electric mixer to mix until combined and the mixture is crumbly. Set aside.

9. 9

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon for the muffin batter. Set aside.

10. 10

    In a separate large bowl, whisk together the melted butter, oil, sugar, and eggs until well combined.

11. 11

    Add the buttermilk, Greek yogurt (or sour cream), and vanilla to the wet ingredients. Whisk until well combined and the mixture is a pale yellow.

12. 12

    Add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to fold together until just barely combined and no flour streaks remain (the batter will be thick). If using the optional diced peaches, fold them in now.

13. 13

    Scoop and divide the batter among the prepared muffin cups, filling them to the rim. Spoon about 1-2 tbsp of the peach compote on top of each muffin.

14. 14

    Snip the tip off the piping bag with the cream cheese filling. Place it into the center of the batter for each muffin, pushing it a little over halfway down. Squeeze while pulling up slowly in a circular motion to make a small swirl at the surface.

15. 15

    Sprinkle the crumb topping on top of the muffins, placing it around the cream cheese swirl, not over it.

16. 16

    For regular-sized muffins: Bake at 425°F (220 °C) for 5 minutes. Reduce oven temperature to 350°F (180 °C) and continue to bake for 15-20 minutes until golden and a toothpick comes out clean.

    Start 5-minute timer
17. 17

    For jumbo muffins: Bake at 425°F (220 °C) for 5 minutes. Reduce oven temperature to 350°F (180 °C) and bake for 25-30 minutes until golden and a toothpick comes out clean.

    Start 5-minute timer
18. 18

    Remove muffins from the oven and allow them to cool in the pan for 5 minutes.

    Start 5-minute timer
19. 19

    Place the remaining reserved cream cheese filling into the piping bag. Pipe extra filling into the center of each muffin to ensure they are packed and do not deflate.

20. 20

    Remove from the pan and transfer to a wire cooling rack. Serve warm.