Spray jumbo crown muffin pans and line with paper liners. Dice 30% frozen peaches and coat with 5% all-purpose flour. Reserve. Prepare vanilla creme cake base according to manufacturer’s instructions. Add in peach mixture at the end of mixing and mix to combine. Use a #8 grey scoop to deposit 3.5 oz. batter into each cavity. Top each muffin with extra pieces of diced peach and streusel. Bake at 350°F until muffins spring back lightly when touched. Let cool completely.
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