Bakery-Style Peach Cobbler Cream Cheese Muffins

Ingredients

• 8 oz Cream cheese (softened to room temperature)
• 0.25 cup Sugar (for the cream cheese filling)
• 1 tsp Vanilla extract (for the cream cheese filling)
• 2.5 cup All-purpose flour (for the muffin batter)
• 1 tbsp Baking powder
• 0.5 tsp Salt
• 0.5 cup Unsalted butter (melted and cooled)
• 1 cup Granulated sugar (for the batter)
• 2 Eggs (large, room temperature)
• 0.5 cup Sour cream (or Greek yogurt)
• 0.5 cup Peach puree (fresh peaches blended until smooth)
• 0.25 cup Whole milk
• 0.5 cup All-purpose flour (for crumb topping)
• 0.25 cup Brown sugar (packed, for crumb topping)
• 3 tbsp Unsalted butter (cold, cubed, for crumb topping)

Steps

1. 1

   In a medium bowl, combine the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract. Whisk or beat until smooth and creamy. Set aside.

2. 2

   In a separate small bowl, prepare the crumb topping by mixing 1/2 cup flour and 1/4 cup brown sugar. Cut in 3 tablespoons of cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.

3. 3

   In a large bowl, whisk together the dry ingredients for the batter: 2.5 cups all-purpose flour, baking powder, and salt.

4. 4

   In another bowl, whisk together the melted butter, 1 cup granulated sugar, eggs, sour cream, peach puree, and milk until well combined.

5. 5

   Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix. If you prefer chunks of fruit, you may fold in fresh diced peaches at this stage.

6. 6

   Cover the batter and let it rest at room temperature for 15 to 20 minutes. This helps create a lighter, fluffier texture.

7. 7

   Preheat your oven to 425°F (218°C) and line a standard 12-cup muffin tin with paper liners.

8. 8

   Fill each muffin liner about 1/3 full with batter. Add a generous dollop (about 1 tablespoon) of the cream cheese mixture into the center of each.

9. 9

   Top with the remaining muffin batter, ensuring the cream cheese is mostly covered.

10. 10

    Generously sprinkle the prepared crumb topping over the top of each muffin.

11. 11

    Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the muffin part comes out clean.

12. 12

    Allow the muffins to cool in the tin for at least 10 minutes before transferring to a wire rack.

Notes

The author recommends letting the batter rest for 15-20 minutes to achieve a bakery-style height and fluffier texture. While the author prefers using peach puree in the batter for a smooth texture, you can fold in fresh diced peaches if you prefer fruit chunks.

Nutrition per serving

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