Baking Time
25-30 minutes |
Oven Temperature
350° F |
Pan Size
2 - cupcake tins/24 muffins total |
I found this recipe on a Bed & Breakfast website and made a few changes.
1 - 29 oz. can peaches, drained (save 1 tablespoon of juice)
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 cup half & half
Filling:
4 oz. cream cheese, softened
1/3 cup sugar
1 tablespoon reserved peach juice
1 teaspoon almond extract
Topping:
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
Dice and drain peaches; set aside.
In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, combine the eggs, oil and half/half. Add this mixture to the flour mixture. Fold in diced peaches.
Beat the filling ingredients together.
Place cupcake liners in the cupcake tins. Fill less than half full of batter. Drop one teaspoon of filling into each muffin cup, then top with 1-2 tablespoons of batter.
For the topping, mix the sugars and cinnamon together; sprinkle over muffins.
Bake at 350 degrees for 25-30 minutes until the muffins have a little golden color.
Do not put too much batter in the muffin tin before the cream cheese dollop as the cream cheese will bubble out on top.
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