Peach and Cream Cheese Muffins

Try these light and fluffy muffins for morning tea! Inside each muffin is a sweet hit of Wattie’s Peaches and Cream Cheese – such a great combination!

Preparation Time:
Cooking Time:


  • 410g can Wattie's Peaches Sliced in Clear Fruit Juice
  • 1/2 cup spreadable cream cheese
  • 1 3/4 cup flour (250g)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup caster sugar (150g)
  • 1/2 cup milk
  • Zest of ½ lemon
  • 2 eggs
  • 100g butter, melted
  • 2 tsp caster sugar, extra
Peach and Cream Cheese Muffins


  1. Preheat oven to 180°C (fan bake). Grease a 12 hole muffin pan. Drain (discarding the juice) and mash or finely chop Wattie’s Peach Slices. Mix ¼ cup of the chopped peaches with the cream cheese and set aside
  2. Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
  3. Whisk together milk, eggs, lemon zest and remaining mashed peaches. Pour into dry ingredients with the melted butter. Carefully fold ingredients together until just mixed.
  4. Spoon a tablespoon of the batter into each of the prepared muffin tins. Place a teaspoon of the peaches and cream cheese filling on the batter. Top with the rest of the batter until tins are three quarters full.
  5. Sprinkle the 2 teaspoons of caster sugar on top of all the muffins.
  6. Bake for 15-20 minutes until golden and muffins spring back when pressed. Leave in the tins for 5 minutes before transferring to a cake rack to cool.

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