PEACH CREAM CHEESE MUFFINS WITH STREUSEL

Peach Cream Cheese Muffins with Streusel are wonderfully tender and with an abundance of soft peach chunks. They are topped with smooth layer of cream cheese and finished off with a sprinkling of buttery streusel. 

    

Here's a question for you: what item must you have with you when traveling? Why am I asking? Well, I'll be flying out to visit family soon, and I'm mentally making my checklist. One item that goes everywhere I go is hand sanitizer, but on extended trips, sanitizing wipes are also added to the list.

Do you know what the dirtiest surface on a plane is? I've read that it's the trays! Yikes!! Apparently some people use it for personal grooming. I have also heard that some use it to help with diapering their little ones! I don't know if that means putting the babies on top of the tray or their soiled diapers. Regardless, ewww! and  ewww!! With that thought etched in my mind, this germaphobe always gives her seat and tray a good wipe down.

I won't be staying in hotels on this trip, but if I were, you can bet that I would come equipped with plenty of sanitizing wipes to give the room a thorough wipe down too!

My husband lovingly calls me a freak, but after being with me all these years, some of my habits have rubbed off on him. He is very diligent at rubbing down shopping carts (patting myself on the back right now).

So I ask you, what can't you leave the house without? What can't you go with on a trip? Your phone? Moisturizer? Hand sanitizer anyone? My inquiry mind needs to know :)

I had a craving for something peachy, and even though it is not peach season, I saw it as a perfect opportunity for a peach post. Because canned peaches are used, these muffins are perfect for anytime of the year. No need to wait for the fruit to be in season! Of course, if you’re reading this post during the peach season, go right ahead and swap out the canned peaches for the fresh, sweet, and juicy ones!

I've been making a lot of blueberry desserts to use up blueberries I had frozen last summer. With some slight alterations to my blueberry muffin recipe, these peach muffins were born.

These muffins are tender (but what I really want to say is moist) and loaded with peach chunks. With a slight tang from the cream cheese and sweet and buttery streusel, it will leave you wanting to do a happy dance. I did! I'll be making this again and again!

I chose to flavor these muffins simply with vanilla extract, but you can kick it up with some cinnamon added to the muffin and/or streusel. And how about adding chopped pecans to the streusel? That would be awesome too!

More desserts you might like:

• Caramel Apple Butter Blondie
• Microwave Apple Crisp
• Gingerbread Lace Cookies
• Apple Pie Fried Dough
• Small Batch Olive Oil Zucchini Muffins

PEACH CREAM CHEESE MUFFINS WITH STREUSEL     

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INGREDIENTS:

1 23.5 oz. jar peach in fruit juice, drained and diced (or tender fresh peaches)

2 cups all-purpose flour - 2 tablespoons

2 tbsp. cornstarch 

2 tsp. baking powder

1/2 tsp. salt

1 egg, room temp

3/4 cup granulated sugar

1/3 cup milk

1/4 cup canola or vegetable oil

1 1/2 tsp. vanilla extract

For the Cream Cheese Filling:

6 oz. cream cheese or Neufchatel, room temperature
6 tbsp. sugar
1 egg, room temperature
1 tsp. vanilla extract
1 tbsp. flour

For the Streusel:
1/4 cup all-purpose flour
1/4 cup lightly packed light brown sugar
1/8 cup granulated sugar
3 tbsp. cold butter, diced

INSTRUCTIONS:

Preheat oven to 350° F. Place paper liners in a 12 cavity muffin pan.

Drain peaches in a colander. Dice peaches into small 1/4"-1/3" chunks. Return to the colander. Use a large spatula to gently press out the juices of the peaches. Set aside to drain.

In a small bowl, blend flour, corn starch, baking powder, and salt. Set aside.

In a large mixing bowl, beat sugar, egg, milk, oil, and vanilla extract until smooth, about 1 minute. Remove 2 tablespoons of the flour mixture and set aside. Gradually add the remaining flour mixture to the wet, stirring until just blended. Do not over mix.

Use several paper towels to blot the peaches completely dry. Place in a bowl and add the 2 tablespoon of the reserved flour mixture. Mix to blend. Add the peach to the batter, stirring until incorporated into the batter.

Combine all the cream cheese filling ingredients in a bowl. Beat until smooth creamy. Set aside.

In a separate bowl, combine all of the streusel ingredients. Using a pastry blender or your hands work the butter into the mixture until the butter is pea sized. 

Fill each muffin cup 3/4 full with batter. Using a large spoon, place the cream cheese over the batter using a digging and twisting motion in the center to work some of the cream cheese into the batter. Top each muffin with a generous spoonful of streusel.

Bake for 22-26 minutes or until a toothpick come out with some crumbs attached. Allow to cool for 15 minutes prior to removing the muffin from the muffin pan. Allow to cool completely. Store in an airtight container, refrigerated.

Makes 12 muffins.

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