Peach Muffins with Cream Cheese Frosting are a delicious peach dessert! They can be made with fresh or canned peaches.
This shop has been compensated as part of a social shopper insights study for Collective Bias but all pictures, recipes and opinions are my own.
I am in the mood for baking! I’m not sure if it’s the coming holidays or what. I found some Del Monte Diced Peaches with Cinnamon & Brown Sugar at Walmart and thought they would be perfect for baking! I attempted to make mini peach cobblers but they turned out way too dry. So, I tried peach muffins next and topped them with cream cheese frosting and they are yummy!
Here are some of the ingredients needed to make the muffins. I realized when I was editing the photo that a couple of things are missing from the picture: butter, sugar, cinnamon, and vanilla!
Drain 5 individual fruit cups of Del Monte Diced Peaches with Cinnamon & Brown Sugar and cut the peaches up into smaller pieces. (I skipped this step and the peach pieces were too heavy and they sunk to the bottom of the muffins.) Mix flour, sugar, baking powder, baking soda, cinnamon and salt in bowl. In a separate bowl, mix sour cream, juice, melted butter, egg and vanilla. Make a well in the flour mixture and add the sour cream mixture and stir together. Then, add the peaches.
Put the batter into muffin pans that have cupcake liners in them.
Bake at 400°F for 25-35 minutes. Allow the muffins to cool and frost with cream cheese frosting.
by The Gunny Sack
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup orange peach mango juice
4 tablespoon melted butter
1 1/2 teaspoon vanilla
2 1/2 cups peaches, diced and drained
Stir together flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix sour cream, juice, melted butter, egg and vanilla. Make a well in the flour mixture and add the sour cream mixture, stir together. Add the drained, diced peaches. Put into muffin pans that have cupcake liners. Bake at 400°F for 25-35 minutes. Allow the muffins to cool and frost with cream cheese frosting.
Any cream cheese frosting will work but this is what I used:
Cream Cheese Frosting
by The Gunny Sack
2 (8oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners sugar
2 teaspoon vanilla
2 tablespoon half n half
With a mixer, cream together cream cheese and butter. Mix in the vanilla and then slowly add the confectioners sugar. Add the half n half and mix well.