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:

1. 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:

1. 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:

1. Preheat the oven to 425 F, and line standard muffinn pan with paper liners and set aside.
2. In a large mixing bowl, place eggs, sugar, peach juice, milk, vanilla and melted butter. Whisk to combine.
3. Sift in all-purpose flour, baking powder and salt. Whisk to combine,
4. 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:

1. 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.
2. 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.
3. Store on the counter up to 1 day, then keep them in the fridge in an air-tight container up to 3-4 days.