peaches and cream muffins.

my sister & i were introduced to these muffins by a lady who helped us sell our house in utah. she made them for an open house and we all fell in love with them. i typically wholeheartedly agree that the muffin top is the best part of the muffin (seinfeld nailed it on the head), but the cream cheese filling inside these guys make biting into them a little bit like heaven.

peaches & cream muffins

(makes 24 regular or 12 jumbo muffins)

ingredients:

2 ¾ cups sugar

4 cups flour

½ tsp. salt

2 tsp. baking powder

3 eggs

¾ cup vegetable oil

1 ½ cups milk

2 cups canned peaches in syrup

8 oz. cream cheese, softened

1 tsp. almond extract

1 tbs. peach juice (reserved from canned peaches)

½ cup cinnamon sugar

1. preheat the oven to 350 degrees.

2. drain the canned peaches, setting aside 1 tbs. of juice. dice the peaches.

3. in a large bowl, combine 2 cups of the sugar with flour, salt, baking powder, eggs, oil & milk. fold in the peaches.

4. in a separate bowl, mix together the cream cheese, almond extract, & peach juice.

5. fill greased muffin tins halfway full with batter, then drop a spoonful of cream cheese filling on top. fill the tins almost to the top with more batter, and cover liberally with cinnamon sugar.

6. bake for 15-20 minutes.

i love these muffins straight out of the oven, but they keep well in an air-tight container for a few days.