FRESH PEACH MUFFINS
Make and share this Fresh Peach Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 27m
Yield 4-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat egg and milk; add shortening, sugar, salt, cinnamon, lemon juice, and vanilla extract.
- Sift flour and baking powder; fold together until just mixed.
- Fold in peaches and fill greased muffin tins 2/3 full.
- Bake about 20 minutes.
Nutrition Facts : Calories 546.9, Fat 17, SaturatedFat 5.1, Cholesterol 61.4, Sodium 611.7, Carbohydrate 89.1, Fiber 2.4, Sugar 37.2, Protein 10.4
LEMON GLAZED PEACH MUFFINS
Make and share this Lemon Glazed Peach Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Stir together four, sugar, baking powder, salt and pumpkin pie spice. Set aside. Drain peaches and reserve 1/3 cup syrup. set aside 8 peache slices; chop remaining peaches. Measure cereal, mlik and 1/3 cup cyrup into large bowl. Stir to combine and let stand 2 minutes still cereal is soft. Add egg white and oil; beat well, stir in peaches. Add flour mixture, stir only till combined. Portion batter evenly into 8 lightly greased muffin cups. Place 1 peach over top each muffin. Bake 400 25 minutes. serve with sauce.
- Sauce:.
- combine sugar and cornstarch in 2 qt pan. Add water, stir till smooth. Cook over medium heat, stir constantly till it boils. Continue cooking and stirring 3 minutes longer. remove from hear; stir in peel and juice. serve hot over muffins.
Nutrition Facts : Calories 205.2, Fat 4, SaturatedFat 0.6, Cholesterol 0.3, Sodium 274.5, Carbohydrate 42, Fiber 3.4, Sugar 21.9, Protein 3.9
PEACH STREUSEL MUFFINS
Buttery, tender, and moist, these peach muffins are topped with a brown sugar streusel crumb and sweet vanilla glaze. Both toppings are completely optional if you prefer plain peach muffins.
Provided by Sally
Categories Muffins
Time 1h
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don't over-mix into a paste. Just mix until it is crumbly. Set aside.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
- Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
SPICED PEACH MUFFINS
If you don't like spices, then leave them out but they really are a nice enhancement to the peaches.
Provided by Carrie Ann
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Combine flour, salt, baking powder,brown sugar, allspice, nutmeg, and cinnamon in a large bowl.
- Stir in eggs, vegetable oil and milk, then gentley stir in fruit.
- Grease 16 muffin cups, and heap batter into cups; they'll be very full.
- Sprinkle with granulated sugar.
- Bake at 400 degrees for 25-30 minutes, or until toothpick inserted in centre comes out clean.
ALMOND PEACH MUFFINS
These were entered into a taste of home muffin contest, by Robin Henry. This recipe was in the top 12! I think it sounds absolutely amazing!! Yummy stuff!
Provided by Courtly
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, salt and baking soda.
- In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 254.7, Fat 13.1, SaturatedFat 1.7, Cholesterol 31, Sodium 229.6, Carbohydrate 31.4, Fiber 1.3, Sugar 18.4, Protein 4
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