Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (225g) fresh peaches, finely diced
  • 1/2 cup (120g) sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners. In a small bowl, whip together softened cream cheese, powdered sugar, and lemon juice until smooth.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
  3. In a medium bowl, beat eggs, sour cream, vegetable oil, and vanilla extract until emulsified and smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Gently fold in the diced peaches.
  5. Fill each muffin cup halfway with batter. Spoon a dollop of the cream cheese mixture into the center, then top with the remaining batter until 3/4 full. Swirl slightly with a toothpick.
  6. Bake for 20–22 minutes until tops are mahogany-colored and a toothpick inserted into the cake portion comes out clean.
  7. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.