These Easy Peach Cream Cheese Muffins are the best muffin recipe everybody needs—quick, simple, and seriously delicious. The best part? They’re incredibly easy to make, with no mixer required, and thanks to canned peaches, you can enjoy them any time of year. Prefer fresh fruit? That works too!
Each muffin is filled with a smooth cream cheese center, loaded with juicy peaches, and topped with a buttery streusel crumb. Whether you’re baking for brunch, dessert, or a weekend breakfast, this easy muffin recipe is a crowd favorite.
Why You’ll Love This Recipe:
Super easy –no mixer required
Made with canned or fresh peaches – bake it any time of year
Creamy cheesecake-like center adds a rich surprise inside
Streusel topping for extra texture and sweetness
Uses simple pantry ingredients
Perfect make-ahead treat for summer gatherings
Ingredients You’ll Need:
For the Streusel Topping:
¾ cup all-purpose flour
⅓ cup granulated sugar
¼ cup unsalted butter, melted
Optional: a pinch of cinnamon
For the Cream Cheese Filling:
8 oz. cream cheese, softened
⅓ cup granulated sugar
1 teaspoon vanilla extract
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
¼ cup unsalted butter, melted and cooled
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk
2 Tablespoons peach juice (from canned peaches)
2 (15 oz) cans of peaches or 1 lb. fresh peeled & diced peaches
1 Tablespoon all-purpose flour (to toss the diced peaches)
Step-by-Step Instructions
Make the Streusel Crumb Topping
In a bowl, mix flour and sugar with a fork. (Add cinnamon if desired.) Pour in melted butter and stir until a crumbly mixture forms. Chill in the fridge until ready to use.
Prepare the Cream Cheese Filling
Whisk softened cream cheese, sugar, and vanilla together until smooth. You can do this easily with a fork—no electric mixer needed! No need to be fluffy.
Make the Muffin Batter
In a large mixing bowl, whisk eggs, sugar, peach juice, milk, vanilla, and melted butter until smooth.
Sift in flour, baking powder, and salt. Mix until just combined.
Toss 1 cup chopped peaches (whether canned or fresh) with 1 tablespoon of flour, then gently fold them into the batter with a spatula.
💡 Pro tip: If using canned peaches, reserve 2 tablespoons of juice for the batter and chop the fruit into small 1/3 pieces to fill 1 cup. Remaining peaches chop in slightly larger chunks to add on top. For fresh peaches, make sure they’re ripe and peeled. Substitute peach jice with milk or orange juice.
Assemble the Muffins
Line a muffin tin with paper liners. Preheat the oven to 425°F.
Add 2½ tablespoons of muffin batter to each liner.
Add 2–3 teaspoons of cream cheese filling in the center.
Top with 1 tablespoon of batter, a few extra peach chunks( no need to coat these with flour), and a generous sprinkle of streusel.
Bake
Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage Tips:
Room temperature: Store in an airtight container for up to 1 day.
Refrigerator: Store for 3–4 days.
Freezer-friendly: Freeze muffins (without fresh peach topping) for up to 2 months.
Peach Muffin FAQs
Can I use fresh peaches instead of canned?
Absolutely! Just peel and dice ripe peaches, about 1 lb.. You can skip the peach juice or substitute a splash of orange juice or milk.
Do I need a mixer?
Nope! This recipe was designed to be made with just a bowl, a whisk, and a spatula.
Can I add other fruits?
Yes! Try mixing in berries, nectarines, or apricots for a fun twist.
Don’t like cream cheese?
Okay, just leave out the filling; the muffins are very moist and tender on their own.
More No-Mixer Summer Muffin Recipes to Try:
Peach Cream Cheese Muffins
Description
These Easy Peach Cream Cheese Muffins are the best muffin recipe everybody needs—quick, simple, and seriously delicious. The best part? They’re incredibly easy to make, no mixer required, and thanks to canned peaches, you can enjoy them any time of year. Prefer fresh fruit? That works too!
Ingredients
Streusel Crumb Topping:
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup unsalted butter- melted
Cream Cheese Filling:
8 oz. cream cheese-room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
Peach Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup unsalted butter-melted and cooled to room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
2 Tablespoons peach juice (from the can of peaches)
2 (15-ounce) cans of peaches
1 Tablespoon all-purpose flour ( to toss the peaches)
Instructions
Reserve 2 Tablespoons of peach juice from the can to mix into the nuffin batter, then drain the peaches. Chop them into small 1/3-inch pieces to get 1 heaping cup chopped peaches for the bater. Remaining peaches, chop into slightly larger pieces (about ½ inch), and you will use them to sprinkle on top of the nuffins. For sprinkling on top you will nedd about ¾-1 cup. You may have leftover peaches depending on the actual number of peaches in the can, brand and size of the cans.
To make the streusel:
Using a fork whisk 1/3 cup of granulated sugar and ¾ cuup of flour, You can add some cinnamon if you prefer. Then pour in room temperature melted butter, and whisk with a fork until evenly moistened and coarse crumb forms. Set in the fridge until ready to use.
To make the cream cheese filling:
Mix softened cream cheese, 1/3 cup of sugar and vanilla, until smooth, then set aside. You don’t have to whipp it to be fluffy, I whisked it with a fork, just to combine.
To make the peach muffin mixture:
Preheat the oven to 425 F, and line standard muffinn pan with paper liners and set aside.
In a large mixing bowl, place eggs, sugar, peach juice, milk, vanilla and melted butter. Whisk to combine.
Sift in all-purpose flour, baking powder and salt. Whisk to combine,
Toss 1 cup of small diced peaches with 1 Tablespoon of flour, and using a rubber spatula, gently fold them into the muffin mixture.
To assemble the muffins:
Spread about 2 ½ Tablespoons of the batter into the bottom of each paper liner. Add about a 2-3 tespoons of cream cheese filling in the center. Next spread about 1 tablespoons of muffin mixture over the cream cheese filling. Each cup shoul be about 2/3 to ¾ full. Add a few peaces of chopped peaches on top and sprinkle with streusel crumb toppng.
Place muffin pan onto a baking sheet and place in the oven. Bake 5 minutes at 425 F, then reduce the oven temperature to 350 F and bake for 20-25 minutes. Cool in the pan for 5 minutes, then transfer on a rack to cool completely.
Store on the counter up to 1 day, then keep them in the fridge in an air-tight container up to 3-4 days.
Notes
If you use fresh peaches instead of canned, you will need almost 1lb. peeled and chopped peaches. Make sure they are ripe and juicy, not too firm. Substitute peach juice with milk or orange juice.
If you try this recipe, leave a comment below or share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
