With August right around the corner, the end of summer is in sight. And as a food content creator and recipe developer, this means it is time to start thinking about all the cozy fall recipes. But before I move onto apples and pumpkins, I had to do one more peach recipe! And these peach cheesecake muffins are the perfect recipe to wrap up this stone fruit season.
What makes these muffins so good? The texture is so soft and fluffy, and they are filled with fresh sweet peaches. In the center of each muffin is a lightly sweetened cream cheese. Each bite makes me think of a peach cheesecake…but in a muffin form.
Tips and tricks for making these peach cheesecake muffins
Before you slice up those peaches, here are some tips and tricks!
- I used buttermilk in this summer muffin recipe to make the texture extra soft and tender. If you are looking for a substitute for the buttermilk, you can use 1/2 cup milk and add 1/2 Tbsp. of lemon juice or vinegar. Let the mixture sit for about 5 minutes before adding it to the recipe.
- After adding the flour mixture to the wet ingredients, mix until just combined. There will still be a few lumps and that is OK! Then just gently fold in the peaches.
- No need to peel the peaches! All you need to do is cut them into small bite size pieces. You will not even notice the skin on them once baked into the muffin.
- You can replace the greek yogurt with sour cream if needed.
- As always, watch the bake time on these muffins! There are a lot of factors that can affect how long it takes for these to bake. Start low on the time and check on them. A toothpick will come out clean when they are done.
If you give these peach cheesecake muffins a try, I would love to know your thoughts in the comments in below! And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking!
Peach Cheesecake Muffins
Ingredients
- 1/2 C. Greek yogurt
- 1/2 C. Cooking oil
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract.
- 1 1/2 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 Tbsp. Baking powder
- 1/2 tsp. Baking soda
- 3 peaches diced in small bite size pieces
Cream cheese filling:
- 4 Oz. Cream cheese softened
- 1/4 C. Sugar
- 1/4 tsp. Vanilla extract
Instructions
- Preheat oven to 400 degrees.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, oil, Greek yogurt, buttermilk, sugar, and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined.
- Fold the diced peaches into the batter. Let the batter sit while you make the cream cheese filling.
- To make the cream cheese filling, beat the cream cheese sugar, and vanilla extract using an electric mixer until smooth.
- Place muffin liners in a 12-tin muffin pan. Fill each one about halfway with the batter. Add a little less than 1 tablespoon (divide up between all 12 muffins) of the cream cheese to the middle of each one. Top the muffins with remaining batter. Bake 5 minutes at 400 degrees F, then reduce heat to 350 degrees for 13-15 minutes more or until the batter is set. Let cool and enjoy!
