Peach And Cranberry Muffins Recipes

CRANBERRY PEACH CRISP

Steps:

• Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.

PEACH AND CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk 3 cups flour, cinnamon, baking soda, and salt together in a large bowl. Stir white sugar, applesauce, and eggs together in another bowl. Add sugar mixture to flour mixture and stir until batter is just combined. Fold peaches and cranberries into batter. Spoon batter into prepared muffin cups.
• Stir brown sugar and 2 tablespoons flour together in a small bowl. Sprinkle brown sugar mixture over the tops of the muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes before transferring muffins to a wire rack to cool completely.

PEACH MUFFINS

Steps:

• Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
• To your stand mixer (or a large bowl with a hand mixer) add the sugar, brown sugar, eggs, vegetable oil and vanilla extract.
• Mix on the lowest speed setting until smooth, about 30 seconds.
• Sift together flour, baking soda, salt, and cinnamon and add it to the wet ingredients until just combined on the lowest speed setting.
• Fold in the peaches, then scoop into the muffin liners.
• Bake for 20-22 minutes.

PEACH MUFFIN RECIPE

Steps:

• First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
• Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
• Add the other dry ingredients to the medium bowl and mix to combine.
• To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
• Add the 1 cup of peach puree to the bowl with dry ingredients.
• Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
• Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
• Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
• Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.