Bakery-Style Peach Cobbler Cream Cheese Muffins

Ingredients

• 2 tbsp salted butter (for peach compote)
• 2 cup peaches (diced and peeled if desired into small chunks, about 3 medium peaches)
• 0.25 cup brown sugar (light or dark; for peach compote)
• 2 tbsp maple syrup (substitution: honey)
• 0.5 lemon juice (juice of 1/2 a lemon)
• 1 tsp cinnamon (for peach compote)
• salt (pinch; for peach compote)
• 1.5 tsp cornstarch (for slurry)
• 1.5 tsp water (for slurry)
• 1 tsp vanilla bean paste (or extract; for peach compote)
• 16 oz cream cheese (2 blocks; at room temperature)
• 0.5 cup granulated sugar (for cream cheese filling)
• 2 tsp vanilla bean paste (or extract; for cream cheese filling)
• salt (large pinch; for cream cheese filling)
• 0.5 cup all-purpose flour (for crumb topping)
• 6 tbsp brown sugar (light or dark; for crumb topping)
• 1 tsp cinnamon (for crumb topping)
• 0.25 cup salted butter (at room temperature and cut into 1” chunks; for crumb topping)
• 1 tsp vanilla bean paste (or extract; for crumb topping)
• 3 cup all-purpose flour (for muffin batter)
• 2.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt (for muffin batter)
• 1 tsp cinnamon (for muffin batter)
• 6 tbsp salted butter (melted and slightly cooled; for muffin batter)
• 0.333 cup avocado oil (or oil of choice)
• 1 cup granulated sugar (for muffin batter)
• 2 eggs (large; at room temperature)
• 1 cup buttermilk (at room temperature [substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice])
• 0.5 cup Greek yogurt (or sour cream; at room temperature)
• 1 tbsp vanilla extract (for muffin batter)
• 1.5 cup peaches (optional; diced and peeled if desired; for folding into batter)

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.

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 (218°C). 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.

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 for 5 minutes. Reduce oven temperature to 350°F and continue to bake for 15-20 minutes until golden and a toothpick comes out clean.

17. 17

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

18. 18

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

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.

Notes

Make Ahead Tips: The peach compote can be made up to 3 days in advance and stored in the refrigerator. The cream cheese filling can be made up to 2 days in advance; let it sit at room temperature for 10-15 minutes before piping. Ensure all dairy and eggs are at room temperature for the best batter consistency.

Nutrition per serving

• breakfast
• dessert
• muffins
• peach
• cream cheese
• bakery-style
• summer
• baked