PEACH CREAM CHEESE MUFFINS WITH STREUSEL

INGREDIENTS:

1 23.5 oz. jar peach in fruit juice, drained and diced (or 2 cups tender fresh peaches)

2 cups all-purpose flour minus 2 tablespoons

2 tbsp. cornstarch 

2 tsp. baking powder

1/2 tsp. salt

1 egg, room temp

3/4 cup granulated sugar

1/3 cup milk

1/4 cup canola or vegetable oil

1 1/2 tsp. vanilla extract

For the Cream Cheese Filling:

6 oz. cream cheese or Neufchatel, room temperature

6 tbsp. sugar

1 egg, room temperature

1 tsp. vanilla extract

1 tbsp. flour

For the Streusel:

1/4 cup all-purpose flour

1/4 cup lightly packed light brown sugar

1/8 cup granulated sugar

3 tbsp. cold butter, diced

INSTRUCTIONS:

Preheat oven to 350° F. Place paper liners in a 12 cavity muffin pan.

Drain peach in a colander. Dice peaches into small 1/4"-1/3" chunks. Return to the colander. Use a large spatular to gently press out the juices of the peaches. Set aside to drain.

In a small bowl, blend flour, corn starch, baking powder, and salt. Set aside.

In a large mixing bowl, beat sugar, egg, milk, oil, and vanilla extract until smooth, about 1 minute. Remove 2 tablespoons of the flour mixture and set aside. Gradually add the remaining flour mixture to the wet, stirring until just blended. Do not over mix.

Use several paper towels to blot the peaches completely dry. Place in a bowl and add the 2 tablespoon of the reserved flour mixture. Mix to blend. Add the peach to the batter, stirring until incorporated into the batter.

Combine all the cream cheese filling ingredients in a bowl. Beat until smooth creamy. Set aside.

In a separate bowl, combine all of the streusel ingredients. Using a pastry blender or your hands work the butter into the mixture until the butter is pea sized. 

Fill each muffin cup 3/4 full with batter. Using a large spoon, place the cream cheese over the batter using a digging and twisting motion in the center to work some of the cream cheese into the batter. Top each muffin with a generous spoonful of streusel.

Bake for 22-26 minutes or until a toothpick come out with some crumbs attached. Allow to cool for 15 minutes prior to removing the muffin from the muffin pan. Allow to cool completely. Store in an airtight container, refrigerated.

Makes 12 muffins.

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