Peach Cheesecake Muffins Recipe

Name: Peach Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups White Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon salt; 1/2 teaspoon Ground Cinnamon; 1/2 cup Dark Brown Sugar; 1/4 cup Vegetable Oil; 1/2 cup Nonfat Plain Yogurt; 1/2 cup Unsweetened Applesauce; 1 Egg; 1 teaspoon Vanilla Extract; 8 ounces Low Fat Cream Cheese, softened; 2 tablespoons Dark Brown Sugar; 2 cups Peaches, fresh, frozen, or canned in juice. Chopped, and drained well if canned; 1 cup Oats

Servings: persons

1 1/4 cups White Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon salt
1/2 teaspoon Ground Cinnamon
1/2 cup Dark Brown Sugar
1/4 cup Vegetable Oil
1/2 cup Nonfat Plain Yogurt
1/2 cup Unsweetened Applesauce
1 Egg
1 teaspoon Vanilla Extract
8 ounces Low Fat Cream Cheese, softened
2 tablespoons Dark Brown Sugar
2 cups Peaches, fresh, frozen, or canned in juice. Chopped, and drained well if canned
1 cup Oats

1
Preheat oven to 375 degrees. Grease and line a muffin pan with paper liners.
2
In a small bowl combine the cream cheese and the 2 Tablespoons brown sugar until well mixed.
3
In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon with a whisk or sift if it looks clumpy.
4
In a medium bowl combine the oil, remaining brown sugar, apple sauce, yogurt, egg, and vanilla. Blend until smooth. Add the wet ingredients to the dry ingredients and stir until just blended. Add the oats and peaches and fold them in. Divide the batter between the muffin cups. Divide the cream cheese mixture between the muffins,right on top of the batter. Bake for 15-20 minutes or until the muffins pull away from the sides a little. Allow them to cool slightly before serving.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups White Whole Wheat Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon salt, and more.

Yes, Peach Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Cheesecake Muffins

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