Lemon Glazed Peach Muffins Food

PEACH MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

FRESH PEACH MUFFINS

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.

LEMON GLAZED PEACH MUFFINS

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.

PEACH MUFFINS

Steps:

• Add the flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized bowl. Whisk to combine.
• Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry. Set aside until ready to use.
• Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
• If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
• In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
• In a large mixing bowl, whisk together 3/4 cup of sugar, eggs, lemon zest and juice, and vanilla. Add the butter and whisk until combined.
• Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Fold in the chopped peaches.
• Fill the liners or muffin cup 3/4 of the way full and sprinkle a generous pinch of the streusel topping across the tops of the muffins.
• Bake for about 18 minutes. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
• Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the milk, and a pinch of salt. Whisk until the mixture has liquified.
• Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!

GINGERBREAD MUFFINS WITH LEMON GLAZE

Steps:

• For gingerbread muffins:
• Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
• Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
• Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
• For lemon glaze:
• Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
• Serve muffins warm with whipped cream, if desired, or at room temperature.

ALMOND PEACH MUFFINS

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.