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Peaches and Cream Muffins

This recipe works for: Breakfast, Dessert, Side, Snack

Serving Size: 48

  • 1 #10 can California cling peaches, in juice or light syrup, diced
  • 1-1/2 cups sugar (12 oz.)
  • 4 teaspoons cinnamon
  • 1 quart cream cheese (2 lbs.)
  • 1/4 teaspoon almond extract
  • 30 cups basic muffin mix (8 lbs.)


  1. Preheat Conventional Oven: 375° F
  2. Drain peaches; reserve
  3. Mix 1/3 of the sugar (1/2 cup) and the cinnamon; reserve
  4. Beat the remaining sugar with the cream cheese and almond extract; reserve
  5. Prepare muffin batter as as package directs; fold in peaches
  6. In paper-lined muffin pans, portion #24 scoops of batter. Using a pastry bag, squeeze 2 teaspoons cream cheese into the center of each muffin. Top with a second scoop of batter. Sprinkle with cinnamon and sugar mixture
  7. Bake 20-24 minutes


Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.