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Peach and Cream Cheese Muffins

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!

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Preparation Time:
15 minutes
Cooking Time:
15-20 minutes


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


  • 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
  • Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
  • 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.
  • 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.
  • Sprinkle the 2 teaspoons of caster sugar on top of all the muffins.
  • 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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