Peaches & Cream Mini Muffins

Preheat oven to 375 degrees F. Line fifty-three 1 3/4-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.

Combine cream cheese, 3/4 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.

Spoon batter into prepared muffin cups, filling each two-thirds full (about 1 tablespoon batter per cup).

Combine the remaining 1/4 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.

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.