Peach and Cream Cheese Muffins

Peach and Cream Cheese Muffins
Makes 12 Prep Time 15 minutes Cook Time 15-20 minutes


  • 410g can Wattie's Peaches Sliced in Clear Fruit Juice
  • ½ cup spreadable cream cheese
  • 1 ¾ cup flour (250g)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup caster sugar (150g)
  • ½ cup milk
  • Zest of ½ lemon
  • 2 eggs
  • 100g butter, melted
  • 2 tsp caster sugar, extra


  1. 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
  2. Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
  3. 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.
  4. 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.
  5. Sprinkle the 2 teaspoons of caster sugar on top of all the muffins.
  6. 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.

Swap it out

  • Switch out the Wattie’s Peaches for your favourite Wattie’s canned fruit like pears and add ½ tsp Gregg’s Ground Ginger to the dry ingredients and omit the lemon zest.