Peaches & Cream Muffins

These were great! Very different from other muffins I've had. They don't get very dark, so take them out of the oven when they start to pull away from the sides of the tins a bit. These are best when they're served warm, since the filling gets a little gooey inside.

Peaches & Cream Muffins
makes 2 dozen

2 cups canned peaches (save the syrup)
4 cups flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup oil
2 cups milk

filling:
8 oz cream cheese, softened
3/4 cup sugar
1 Tbsp peach syrup (reserved from can)
1 tsp almond extract

topping: cinnamon sugar

-Preheat the oven to 350 and lightly spray 2 muffin tins.
-Dice the peaches to the size of peas and set aside.
-In a large bowl, mix flour, sugar, baking powder, and salt.
-In a separate bowl, combine eggs and oil, then whisk in the milk.
-Combine egg and flour mixtures, then fold in diced peaches.
-Beat filling ingredients together and set aside.
-Fill greased tins half full of batter, Drop about 1 tsp filling on top of batter in each cup, Top with another 1-2 Tbsp batter.
-Sprinkle each muffin cup with cinnamon sugar.
-Bake at 350 for about 20 minutes.