Peach-Filled Muffins Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 290 calories, 12g fat (7g saturated fat), 66mg cholesterol, 197mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 5g protein.


  1. 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.
  2. Fill paper-lined muffin cups half full. Drop 2 teaspoons preserves into center of each muffin; cover with remaining batter. Sprinkle with almonds.
  3. 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.
Originally published as Peach-Filled Muffins in Taste of Home Christmas Annual Annual 2010, p125

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