Bakery-Style Peach Cobbler Cream Cheese Muffins

• porsjoner: 12 servings
• aktiv tid: 35 minutes
• total tid: 1 hour 35 minutes

Ingredienser

2 tbsp (28g) salted butter

2 cups (400g) diced (and peeled if desired) peaches into small chunks, about 3 medium peaches

1/4 cup (60g) brown sugar, light or dark

2 tbsp (40g) maple syrup (substitution: honey)

Juice of 1/2 a lemon

1 tsp (2g) cinnamon

Pinch of salt

1 1/2 tsp (5g) cornstarch + 1 1/2 tsp (7ml) water, for slurry

1 tsp (4g) vanilla bean paste or extract

16oz (2 blocks; 500g) cream cheese, at room temperature

1/2 cup (100g) granulated sugar

2 tsp (8g) vanilla bean paste or extract

Large pinch of salt

1/2 cup (60g) all-purpose flour

6 (90g) brown sugar, light or dark

1 (2g) cinnamon

1/4 cup (58g) salted butter, at room temperature and cut into 1” chunks

1 tsp (4g) vanilla bean paste or extract

3 cups (360g) all-purpose flour

2 1/2 tsp (10g) baking powder

1/2 tsp (5g) baking soda

1/2 tsp (3g) salt

1 tsp (2g) cinnamon

6 tbsp (85g) salted butter, melted and slightly cooled

1/3 cup (80ml) avocado oil (or oil of choice)

1 cup (200g) granulated sugar

2 eggs, at room temperature

1 cup (240ml) buttermilk, at room temperature [substitution: 1 tbsp (15ml) apple cider vinegar or lemon juice mixed with 1 cup (240ml) milk of choice]

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

1 tbsp (12g) vanilla extract

Optional: 1 1/2 cups (250g) diced (and peeled if desired) peaches; I personally do not add these because I don’t prefer large chunks of peaches baked into the muffins, but I have made them this way and they turn out beautifully!

Fremgangsmåte

Start by preparing the peach compote so it has time to cool. In a large saucepan over medium heat, add the butter, diced peaches, brown sugar, maple syrup, lemon juice, cinnamon, and salt. Cook until the sugar melts and the peaches start to soften, stirring occasionally (~10 minutes). It can help to steam the peaches by covering the pan with a lid for a few minutes.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool. I personally like to place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process.

Preheat the oven to 425F. Line a standard 12-cup muffin pan with 6 muffin liners (you can use two muffin pans if desired), meaning you’ll only fill every other muffin well with batter (this prevents overcrowding and helps create the classic muffin top). OR line a 6-cup jumbo muffin pan with 3 liners (I used jumbo; again, you can use two muffin pans if desired). This isn't completely necessary, but I love how the muffins turn out like this! If you only have one pan and want to stick to one round of baking, line all of the muffin wells with liners. Set aside.

In a medium bowl, use a handheld electric mixer to beat the cream cheese to smooth. Then beat in sugar, vanilla, and salt for about 2 minutes, until very smooth and creamy. Transfer the half cream cheese filling to a piping bag or a large ziplock bag (reserve the other half for after baking). Set aside. *If only making a half batch of the filling, place all of it into the piping bag or large ziplock bag.

In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Then add the butter chunks and use a fork, your hands, or handheld electric mixer to mix until combined and the mixture is crumbly. Set aside until ready to use.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl whisk together the melted butter, oil, sugar, and eggs until well combined.

Then, add the buttermilk, Greek yogurt or sour cream, and vanilla. Whisk until well combined and the mixture is a pale yellow.

Add the dry ingredients to the wet, and use a spatula or wooden spoon to fold together, until just barely combined and there are no flour streaks (the batter will be thick). Then only if using, fold in the diced peaches until evenly dispersed.

Scoop and divide the batter among the prepared muffin cups, filling them to the rim. Then spoon about 1-2 tbsp of the peach compote on top of each muffin.

Snip the tip off of the piping bag with the cream cheese filling (or the corner of the ziplock bag), and place it into the center of the batter for each muffin, pushing it a little over halfway down. Press down to squeeze, pulling up slowly in a circular motion to make a little swirl at the top to fill out a small circle at the surface of the batter, so the cream cheese is exposed.

Then, sprinkle the crumb topping on top of the muffins, placing it around the cream cheese, not over it.

For regular-sized muffins: bake at 425F for 5 minutes. Then keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for another 15-20 minutes, until the tops are lightly golden and a toothpick inserted into the middle comes out clean or with moist crumbs.

For jumbo muffins: bake at 425F for 5 minutes. Then turn the oven temperature down to 350F and bake for another 25-30 minutes, until the tops are lightly golden and a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.

Place the remaining cream cheese filling into the piping bag, and pipe extra cream cheese filling into each muffin. This will ensure that the muffins are packed with the cream cheese filling and do not deflate (see notes below on if you prefer less cream cheese filling).

Then remove them from the pan and transfer to a wire cooling rack.

Serve the muffins warm with a hot cup of coffee.

Enjoy!