A fruity muffin with a sweet cream cheese filling.
Sift together the dry ingredients (flour, baking powder, sugar and salt). In another bowl, mix the melted butter with the milk and egg. Beat and add to the dry ingredients.
Peel, pit and slice the peaches into cubes. Add the peaches to the batter mixture and fold in. Spoon the muffin mix into a 12-count muffin pan.
Cream together the cream cheese, sugar and almond extract until smooth. Spoon the cream cheese mixture into the middle of each muffin. Bake the muffins at 425F for 15-20 minutes.
Once cooled, sprinkle the slivered almonds onto the top of each muffin.
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The cream cheese topping on this was amazing! I could eat it all day. The muffin part was light and fluffy but it’s texture and flavor was exactly like a pancake with peach chunks. I diced my peaches into 1/4 inch cubes and would recommend dicing them smaller. Also, I would recommend a little less baking powder and more sugar to reduce the pancake-ness of the muffins.
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madefromscratch on 7.23.2011
Going in my recipe box for when I get my 36lbs of peaches