Peaches and Cream Muffins with Almond Crumble

Absolutely! Here's a detailed, 600+ word recipe article for **Peaches and Cream Muffins with Almond Crumble**—a delightful, summery bake that’s perfect for breakfast, brunch, or an afternoon treat.

---

# Peaches and Cream Muffins with Almond Crumble

**Tender Peach-Infused Muffins with a Creamy Center and Crunchy Almond Topping**

Few combinations capture the warmth of summer and the comfort of home baking quite like peaches and cream. Add in a buttery almond crumble, and you have a muffin that’s bursting with flavor, contrasting textures, and visual appeal. These **Peaches and Cream Muffins with Almond Crumble** are soft and moist, dotted with juicy peach chunks, filled with a creamy swirl, and finished with a crunchy almond streusel topping.

Whether you're using fresh, canned, or frozen peaches, this recipe is designed to be adaptable and approachable, while delivering bakery-style results right from your home kitchen.

---

## Why You'll Love These Muffins

- **Bursting with real peach flavor**

- **Lush cream cheese filling adds richness**

- **Almond crumble adds crunch and contrast**

- **Perfect for brunch, snacking, or gifting**

- **Freezer-friendly and easy to make ahead**

---

## Ingredients

### For the Muffins:

- 2 cups (250 g) all-purpose flour

- 1 tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- ½ tsp ground cinnamon

- ½ cup (1 stick or 113 g) unsalted butter, melted and slightly cooled

- ½ cup (120 ml) whole milk or buttermilk

- ½ cup (100 g) granulated sugar

- ¼ cup (50 g) light brown sugar

- 2 large eggs

- 1½ tsp vanilla extract

- 1½ cups diced peaches (fresh or canned, well-drained and patted dry)

### For the Cream Cheese Filling:

- 6 oz (170 g) cream cheese, softened

- 2 tbsp granulated sugar

- 1 tsp vanilla extract

### For the Almond Crumble:

- ⅓ cup (40 g) all-purpose flour

- ¼ cup (50 g) granulated sugar

- 3 tbsp unsalted butter, cold and cubed

- ¼ cup sliced almonds

- Pinch of salt

---

## Instructions

### Step 1: Preheat and Prep

Preheat your oven to **350°F (175°C)**. Line a standard 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.

---

### Step 2: Make the Almond Crumble

In a small bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs. Stir in the sliced almonds and refrigerate the mixture while you prepare the rest.

---

### Step 3: Prepare the Cream Cheese Filling

In another small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside. This mixture will be swirled into the muffin batter or placed in the center for a creamy bite.

---

### Step 4: Mix the Muffin Batter

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients in two parts, alternating with the milk or buttermilk. Stir until just combined—do not overmix.

Gently fold in the diced peaches.

---

### Step 5: Assemble the Muffins

Spoon about 1 tablespoon of batter into each muffin liner. Add about 1 teaspoon of the cream cheese filling in the center, then top with another tablespoon or so of muffin batter until the liners are about ¾ full.

Sprinkle the chilled almond crumble generously over the top of each muffin.

---

### Step 6: Bake

Bake the muffins for **20–25 minutes**, or until the tops are golden and a toothpick inserted near the center (avoiding the cream cheese) comes out mostly clean.

Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

---

## Tips for Success

- **Use ripe but firm peaches** if using fresh. Overripe peaches may make the muffins soggy.

- **Drain canned peaches well** and pat dry to prevent excess moisture.

- **Don’t skip the crumble topping**—it adds crunch and almond flavor that elevates the whole muffin.

- **Make-ahead**: You can prepare the crumble and cream cheese filling the night before and refrigerate.

---

## Storage and Freezing

- **Store** in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days.

- **Freeze** the cooled muffins (without cream cheese centers exposed) for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave before serving.

---

## Final Thoughts

These **Peaches and Cream Muffins with Almond Crumble** are the kind of treat that feels both indulgent and wholesome. The juicy peaches bring sweetness and moisture, the cream cheese adds a rich surprise inside, and the almond topping offers that bakery-style finish. Enjoy them warm with coffee or tea, or share a batch with friends or family—they’ll disappear quickly!

---

Would you like a printable version or a visual step-by-step guide for this recipe?