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Peach-Filled Muffins

Peach-Filled Muffins
I altered an existing recipe to suit my family's taste and added the almond topping for a bit of crunch. For a change of taste with equally great results, use cherry preserves.—Lisa Varner, Charleston, South Carolina
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup 2% milk
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup peach preserves
  • 1/4 cup sliced almonds
  • Confectioners' sugar

Directions

  • In a large bowl, beat the cream cheese, butter and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in milk and extract. Combine the flour, baking powder
  • and salt; beat into creamed mixture just until moistened.
  • Fill paper-lined muffin cups half full. Drop 2 teaspoons preserves
  • into center of each muffin; cover with remaining batter. Sprinkle
  • with almonds.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted in
  • muffin comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack. Dust with confectioners' sugar. Yield: 1 dozen.
© Taste of Home 2013

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Peach-Filled Muffins (continued)

Nutrition Facts: 1 muffin equals 290 calories, 12 g fat (7 g saturated fat), 66 mg cholesterol, 197 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013