Peaches & Cream Muffin - Starbucks Copycat

This recipe mimics the Starbucks Peaches & Cream muffins. If it is peach season, use fresh diced peaches in place of canned peaches. Serve warm with butter.

Peaches and cream muffin
Photo by Martha H.
Peaches and cream muffin
Peaches and cream muffin

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

muffins

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Ingredients

  • MUFFINS:

  • 2

    cups canned peaches

  • 4

    cups flour

  • 2

    cups sugar

  • 2

    cups milk

  • 2

    teaspoons baking soda

  • 1/2

    teaspoon salt

  • 3

    eggs

  • 3/4

    cup oil

  • FILLLING:

  • 1

    (8-ounce) package cream cheese

  • 3/4

    cup sugar

  • 1

    tablespoon peach juice

  • 1

    teaspoon almond extract

  • TOPPING:

  • 1/2

    cup sugar

  • 1

    teaspoon cinnamon

Directions

Preheat oven to 350°F. Dice peaches size of peas and set aside in a small bowl. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil, and then whisk in the milk. Mix the egg and milk mixture into the dry ingredients. Gently stir in the diced peaches. FILLING: Beat cream cheese, sugar, peach juice, and almond extract. Put in batter in muffin tins. Put one teaspoon of filling in middle of each muffin. Mix up the cinnamon and sugar for the topping and sprinkle on top of each muffin. Bake at 350°F for 20 minutes , or until lightly browned. Serve warm with some butter.

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