Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.
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.