Honey Peach Cream Cheese Muffins Recipe: Perfectly Easy to Make

Posted on November 8, 2025

Honey Peach Cream Cheese Muffins - featured image

The first time I bit into one of these Honey Peach Cream Cheese Muffins, I couldn’t believe how soft and rich they were. The peaches bring a burst of juicy sweetness, while the cream cheese adds a velvety smoothness that makes every bite feel like a treat. And let’s not forget the hint of honey—it ties everything together beautifully. Whether you’re hosting brunch or just want to spoil yourself on a random Tuesday morning, these muffins are the perfect way to brighten your day with a taste of summer.

I’ve been tweaking this recipe for years, and after countless batches (and taste tests!), I can confidently say it’s foolproof. These muffins are simple to make but feel like a bakery-level indulgence. And the best part? You don’t need any fancy ingredients or equipment. Just your love for baking and a little bit of time. Ready to bake some magic?

Why You’ll Love This Recipe

Quick & Easy: You can whip up these muffins in less than an hour, perfect for when you’re short on time but want something homemade.
Simple Ingredients: Most of the ingredients are pantry staples, and the fresh peaches make it feel extra special.
Perfect for Any Occasion: Whether it’s breakfast, brunch, or dessert, these muffins fit right in.
Crowd-Pleaser: Kids and adults alike will adore the sweet, creamy texture and fruity flavor.
Unbelievably Delicious: The combination of honey, peaches, and cream cheese is a match made in heaven.

These muffins stand out because of their unique flavor combination and moist texture. The cream cheese swirl isn’t just a topping—it’s baked right into the muffin for bursts of creamy goodness. Plus, the honey adds a natural sweetness without being overpowering, perfectly complementing the peaches. It’s not just another muffin recipe; it’s your new favorite muffin recipe.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

All-purpose flour (You can substitute with whole wheat flour for a heartier texture.)
Baking powder (Ensures your muffins rise perfectly.)
Baking soda (Helps with texture and fluffiness.)
Salt (Balances out the sweetness.)
Granulated sugar (Adds sweetness to the batter.)
Honey (For a natural sweetness and sticky richness.)
Eggs, large (Room temperature works best for even mixing.)
Unsalted butter, melted (Adds richness and moisture.)
Buttermilk (You can substitute with plain yogurt if needed.)
Fresh peaches, diced (Ripe and juicy peaches are a must for the best flavor.)
Cream cheese, softened (For the swirl that makes these muffins irresistible.)
Vanilla extract (Adds depth to the flavor.)

I love using ripe, juicy peaches for this recipe. If fresh peaches aren’t available, frozen ones work just as well—just thaw and drain them before using. Trust me, the quality of your peaches makes all the difference.

Equipment Needed

Muffin tin: A standard 12-cup muffin tin works perfectly.
Mixing bowls: At least two—one for dry ingredients and one for wet.
Whisk: For combining the dry and wet ingredients smoothly.
Spatula: Great for folding the peaches into the batter without overmixing.
Electric mixer: Optional but helpful for the cream cheese mixture.
Ice cream scoop: Makes portioning the batter easy and mess-free.

If you don’t have an electric mixer, a sturdy whisk will work just fine for the cream cheese mixture. And if you’re missing an ice cream scoop, use two spoons to drop the batter into the muffin cups.

How to Make Honey Peach Cream Cheese Muffins

Prep: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Mix dry ingredients: In a large bowl, whisk together 2 cups (250 g) of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Combine wet ingredients: In another bowl, whisk together 1/2 cup (120 ml) granulated sugar, 1/4 cup (60 ml) honey, 2 large eggs, 1/2 cup (120 ml) melted unsalted butter, and 1/2 cup (120 ml) buttermilk.
Mix the batter: Pour the wet ingredients into the dry and mix gently until just combined. Be careful not to overmix; a few lumps are fine.
Fold in peaches: Gently fold in 1 cup (150 g) of diced fresh peaches using a spatula.
Prepare cream cheese mixture: Beat 4 oz (115 g) softened cream cheese with 2 tbsp granulated sugar and 1 tsp vanilla extract until smooth.
Fill muffin cups: Scoop the muffin batter into the prepared tin, filling each cup about halfway. Add a dollop of the cream cheese mixture on top, then cover with more batter, filling the cups almost to the top.
Bake: Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Keep an eye on the muffins as they bake. If your oven runs hot, check them a minute or two early to prevent overbrowning. And don’t skip the cooling step—it helps the flavors settle.

Cooking Tips & Techniques

Room temperature ingredients: Using room-temperature eggs and cream cheese ensures smooth mixing.
Don’t overmix: Overmixing can make the muffins dense instead of fluffy.
Perfect peach dice: Cut your peaches into small, even pieces to ensure they’re evenly distributed in the batter.
Test for doneness: Use a toothpick to check if the muffins are cooked through—if it comes out clean, they’re ready!
Cream cheese swirl: For an extra swirl effect, drag a toothpick through the cream cheese mixture after adding it to the batter.

I’ve had my fair share of muffin mishaps, but these tips will save you from common mistakes like uneven baking or dense textures. Trust me, it’s all about the little details!

Variations & Adaptations

Gluten-free: Substitute all-purpose flour with a gluten-free baking blend.
Dairy-free: Use a plant-based butter and cream cheese alternative, and swap buttermilk with almond milk mixed with a splash of vinegar.
Seasonal twist: Replace peaches with apples, pears, or berries depending on the season.
Extra crunch: Sprinkle chopped pecans or walnuts on top before baking.
Spiced version: Add 1/2 tsp cinnamon and a pinch of nutmeg to the batter for a warm flavor profile.

Personally, I love adding a sprinkle of cinnamon sugar on top for a golden, slightly crunchy finish. It’s a game-changer!

Serving & Storage Suggestions

Serve these muffins warm or at room temperature. Pair them with a hot cup of coffee or iced tea for the ultimate treat. They’re great on their own, but a drizzle of honey over the top takes them to the next level.

To store, place the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week, or freeze them for up to 3 months. When you’re ready to enjoy them again, simply reheat in the microwave for 15–20 seconds or thaw overnight in the refrigerator.

Nutritional Information & Benefits

Each muffin has approximately:

Calories: 230
Protein: 4 g
Fat: 8 g
Carbs: 35 g
Fiber: 1 g

These muffins are a great source of vitamin C from the peaches and offer moderate protein thanks to the cream cheese and eggs. They’re a satisfying option for breakfast or a snack without being overly indulgent.

Conclusion

There’s something so comforting about baking a batch of Honey Peach Cream Cheese Muffins. They’re sweet, creamy, and packed with fruity goodness. Whether you’re enjoying them fresh out of the oven or sharing them with loved ones, these muffins are guaranteed to make your day a little brighter.

I hope you give this recipe a try! Feel free to customize it based on your favorite flavors or dietary needs. If you do, I’d love to hear how they turn out—drop a comment below or share your version on social media. Happy baking!

FAQs

Can I use canned peaches instead of fresh?

Yes! Drain the canned peaches thoroughly and dice them before adding to the batter.

What if I don’t have buttermilk?

You can use regular milk with a teaspoon of vinegar or lemon juice mixed in as a substitute.

Can I freeze these muffins?

Absolutely. Store them in an airtight container or freezer bag for up to 3 months.

How do I prevent the cream cheese from sinking?

Ensure the cream cheese mixture is thick and place it on top of the batter before lightly covering it with more batter.

What’s the best way to reheat muffins?

Microwave for 15–20 seconds or warm them in a 300°F oven for 5–7 minutes.