Peaches on a Cloud Muffins

A few years ago, I entered these fresh peach and cream cheese muffins into a cupcakes and muffins contest at my local fair.  They were inspired by these berry cheesecake muffins from Taste of Home.  I experimented several times to get just the right moisture and flavor for some winning muffins, then took them warm to the fair.  My hard work paid off, and I won first place in the muffin category, and best overall in four cupcake and muffin categories!
This is an original recipe of mine, so if you re-post this, please credit me!

Ingredients:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
¼ tsp. almond extract
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 tablespoon peach gelatin powder
1/3 cup milk
¾ cup peeled, chopped fresh peaches

FILLING:
1 package cream cheese, softened
1/3 cup sugar
1 egg
¼ teaspoon almond extract
¾ cup peeled, chopped fresh peaches

STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond and vanilla extracts. Combine the flour, baking powder, cinnamon, and peach gelatin powder; add to creamed mixture alternately with milk. Gently fold in the chopped peaches. Fill greased or paper-lined muffin cups one-third full.
    For filling, in a small mixing bowl, beat the cream cheese, sugar, egg and almond extract until smooth. Fold in the chopped peaches. Place a tablespoonful on top of each muffin. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over muffin batter.
    Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Best served warm.
Yield: 18 muffins

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