Peach And Cream Cheese Muffins Recipe

Golden, sweet, and oh-so delicious! These peach and cream cheese muffins are the perfect blend of sweet and savory. Savor them hot from the oven or as a delightful dish for your preferred entrée. Peach muffins are so juicy and perfect for on-the-go or as a sweet surprise with coffee and tea.

Last time, I went to a local peach orchard and bought so many peaches, but I didn’t know what to do with them, so I decided to make these super easy and delicious muffins. I made these cheesecake muffins during a family gathering. All family members and children adore these muffins.

These peach muffins are the best recipe for summertime breakfast or snack with tea or coffee. 

Why Will You Adore This Peach And Cream Cheese Muffins Recipe

• Delicious twist. Give your day a healthy and delightful twist of muffins with peach flavor and the richness of cream cheese.
• Customizable. You can replace the peach with your favorite fruit, such as an apple, berries, or mango. Add a warm hint of cinnamon powder to the muffin dough to intensify the flavor. 
• Perfect Balance of Flavors. Can you imagine the flavor that peaches and cream cheese together will make? The cream cheese, almond powder, and peaches complement the flavor. The peaches add extra sweetness and a nice texture to the peach muffin.

Tools Required for Making Peach Cheesecake Muffins

• Muffin tray
• Mixing bowl
• Whisk
• Hand mixer
• Spatula
• Sifter
• Hemisphere mold 3 cm for peach ball
• Silicone molds 7 cm for cheesecake
• Piping bag
• Paper liners
• Saucepan

Things you will need for making Peach Cheesecake Muffins Recipe

• Peach. Take one peach for the muffins. Try to take fresh peaches instead of canned peaches.
• Sugar. I use regular sugar here. Brown sugar can be used instead.
• Lemon juice. Take 5g of lemon juice. Lemon juice with sugar balances the flavor and adds tanginess to muffins.
• Cream cheese. The cream cheese enhances the texture of cheesecake by adding richness.
• Whipping cream. Whipping cream with cheese cream helps maintain the texture and flavor.
• Unsalted butter. Butter provides moisture and helps baking soda to activate.
• All-purpose flour. The main ingredient is to provide the texture and structure of our muffins. 
• Almond powder. Almond powder helps muffins retain and lock their moisture. It also gives cheesecake muffins a grittier, greasy flavor.

Instructions

1.To Make the Stewed Peaches

Peel and chop the peaches into small pieces.

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Place them in a saucepan with the sugar and lemon juice, simmering until the water is almost gone.

After placing the mixture in a Hemisphere mold and flattening it with plastic wrap, freeze it for two to three hours.

2.To Make the Cheesecake

• Stir in the powdered gelatin and water, then let it sit for ten minutes.
• Beat the cream cheese until smooth, and add the sugar. Mix in the plain yogurt, vanilla extract, and lemon juice.

• After soaking the gelatin, dissolve it by heating it in the microwave for 15 seconds, then incorporate it.

• Mix in the 50% whipped cream and pour into the silicon molds (7 cm).

• Remove the frozen stewed peaches, attach two to form a circle,

and press them into the cheesecake.

• Flatten the top and place in the freezer for 3-4 hours.

3.To Make the Muffins

• When the butter is at room temperature, beat it until it becomes light in color. Then, add the sugar and salt.

• Add the eggs in three or four batches, beating thoroughly after each addition.

• Sift in the flour, almond meal, and baking powder and mix to combine.

• Mix the milk and vanilla extract evenly and place in a piping bag.

• Pour into a muffin tin lined with parchment paper about 80% complete, and bake in a 165-degree oven for 25-30 minutes.

• Once baked, remove from the tin and let cool completely.

4.Make the Glaze

• Soak the powdered gelatin into water.
• Combine the sugar, water, and gelatin in a saucepan. Bring to a boil until slightly thickened, then remove from the heat.

• Add the white chocolate and condensed milk mix evenly to melt.

• Add food coloring, mix, strain, and cool to 32-33 degrees.

5.To Assemble The Muffins

• Remove the frozen cheesecake and pour the glaze over it.
• Put on top of the muffins, then cover with chocolate glaze.

6.Serve

• Serve peach cheesecake muffins with coffee or tea.
• They can be served for birthdays, parties, or celebrations.

Expert Tips

• If you add the peaches with skin to the boiling water, the color of the peach balls will be more intense.
• Please carefully focus on the ingredients so our glazing is smooth and thick.
• Before combining, make sure all your ingredients are at room temperature. This facilitates their more equal and seamless blending into the cheesecake and batter.
• Cut the uneven top of the muffin before assembling the cheesecake on a muffin.

Peach Cheesecake Muffins Recipe

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• Author: Emily Jane

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Description

Golden, sweet, and oh-so delicious! These peach cheesecake muffins are the perfect blend of sweet and savory. Savor them hot from the oven or as a delightful dish for your preferred entrée. Peach muffins are so juicy and perfect for on-the-go or as a sweet surprise with coffee and tea.

Last time, I went to a local peach orchard and bought so many peaches, but I didn’t know what to do with them, so I decided to make these super easy and delicious muffins. I made these cheesecake muffins during a family gathering. All family members and children adore these muffins.

 

These peach muffins are the best recipe for summertime breakfast or snack with tea or coffee.

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Ingredients

Scale 1x2x3x

For Boiled Peaches:

• 1 Peach
• 30g Sugar
• 5g Lemon juice

For Cheesecake:

• 25g Water
• 5g Powdered gelatin
• 200g Cream cheese
• 45g Sugar
• 30g Plain yogurt
• 2g Vanilla extract
• 5g Lemon juice
• 150g Whipping cream

For Muffin:

• 65g Unsalted butter
• 70g Sugar
• 1g Salt
• 65g Egg
• 95g all-purpose flour
• 15g Almond powder
• 3g Baking powder
• 55g Milk
• 3g Vanilla extract

Glaze:

 

• 25g Water
• 5g Powdered gelatin
• 60g Sugar
• 50g Corn syrup
• 25g Water
• 60g White chocolate
• 35g Condensed milk
• Food coloring (white, pink)

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Instructions

To make the stewed peaches:

1. Peel and chop the peaches into small pieces. Place them in a saucepan with the sugar and lemon juice, simmering until the water is almost gone. After placing the mixture in a Hemisphere mold and flattening it with plastic wrap, freeze it for two to three hours.

To make the cheesecake:

1. Stir in the powdered gelatin and water, then let it sit for ten minutes.
2. Beat the cream cheese until smooth, and add the sugar. Mix in the plain yogurt, vanilla extract, and lemon juice.
3. After soaking the gelatin, dissolve it by heating it in the microwave for 15 seconds, then incorporate it.
4. Mix in the 50% whipped cream and pour into the silicon molds (7 cm).
5. Remove the frozen stewed peaches, attach two to form a circle, and press them into the cheesecake.
6. Flatten the top and place in the freezer for 3-4 hours.

To Make the Muffins:

1. When the butter is at room temperature, beat it until it becomes light in color. Then, add the sugar and salt.
2. Add the eggs in three or four batches, beating thoroughly after each addition.
3. Sift in the flour, almond meal, and baking powder and mix to combine.
4. Mix the milk and vanilla extract evenly and place in a piping bag.
5. Pour into a muffin tin lined with parchment paper about 80% complete, and bake in a 165-degree oven for 25-30 minutes.
6. Once baked, remove from the tin and let cool completely.

Make the Glaze:

1. Soak the powdered gelatin into water.
2. Combine the sugar, water, and gelatin in a saucepan. Bring to a boil until slightly thickened, then remove from the heat.
3. Add the white chocolate and condensed milk mix evenly to melt.
4. Add food coloring, mix, strain, and cool to 32-33 degrees.

To Assemble the Muffins:

1. Remove the frozen cheesecake and pour the glaze over it.
2. Put on top of the muffins, then cover with chocolate glaze.

Serve:

1. Serve peach cheesecake muffins with coffee or tea.
2. They can be served for birthdays, parties, or celebrations.

Notes

1. If you add the peaches with skin to the boiling water, the color of the peach balls will be more intense.
2. Please carefully focus on the ingredients so our glazing is smooth and thick.
3. Before combining, make sure all your ingredients are at room temperature. This facilitates their more equal and seamless blending into the cheesecake and batter.
4. Cut the uneven top of the muffin before assembling the cheesecake on a muffin.

FAQs for This Peach And Cream Cheese Muffins