Peaches & Cream Mini Muffins

Peaches & Cream Mini Muffins

1 Review
From: Diabetic Living Magazine

Mini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks—they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers!

Ingredients 53 servings

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Original recipe yields 53 servings
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  • 2¼ cups all-purpose flour, divided
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 ounces reduced-fat cream cheese, cut into small cubes
  • 1 cup granulated sugar (see Tip), divided
  • ⅔ cup fat-free milk
  • 3 tablespoons plain fat-free Greek yogurt
  • 3 tablespoons canola oil
  • 1 egg
  • 1½ cups frozen unsweetened peach slices, thawed and chopped
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line fifty-three 1¾-inch muffin cups with small paper bake cups. Coat the bake cups with cooking spray; set aside. Stir together 2 cups flour, the baking powder, and salt in a medium bowl; set aside.
  2. Combine cream cheese, ¾ cup sugar, the milk, yogurt, and oil in a large bowl. Beat with an electric mixer on medium speed until well mixed. Add egg, beating just until combined. Add the flour mixture, stirring just until moistened. Fold in peaches.
  3. Spoon batter into prepared muffin cups, filling each two-thirds full (about 1 tablespoon batter per cup).
  4. Combine the remaining ¼ cup each flour and sugar, and the cinnamon in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over the batter in the cups.
  5. Bake 9 to 11 minutes or until golden brown. Cool in the muffin cups on a wire rack 5 minutes. Remove from the muffin cups.
  • Tip: We do not recommend using sugar substitutes for this recipe.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 56 calories; 2 g fat(1 g sat); 0 g fiber; 9 g carbohydrates; 1 g protein; 6 mg cholesterol; 5 g sugars; 37 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

Reviews 1

February 03, 2019
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By: Cayleen Valerio
It tasted pretty good. I baked the muffins in a regular muffin tray, making a dozen which baked for 20 mins. I reduced the sugar in the batter to 1/2 cup as I used vanilla yogurt. Personally, I would add an extra tbsp. of cream cheese because I didn't get enough of that flavour. I also suggest chopping up the peaches into smaller pieces and simmering them in a saucepan so as to secrete any juices. I didn't do so, and my muffins were quite dense and gooey... not bad, but not pleasant in my opinion. Also, because of the peaches, the muffin tops do not brown, so I would suggest broiling them at 500 degrees for their last few mins. in the oven. All in all, a decent bake.
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