Peaches And Cream Muffins Recipes

PEACH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

PEACHES AND CREAM MUFFINS

Steps:

• In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PEACHES AND CREAM MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Coat the cups of a muffin tin with cooking spray; set aside. In a large bowl, whisk together the flour, butter, sour cream,sugar and vanilla.Gently fold in the peaches.Divide the batter evenly among the prepared muffin cups. Bake for 30-35 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in pan for 10 minutes. Serve immediately or tranfer to a wire rack to cool completely.

PEACH COBBLER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

PEACHES & CREAM MUFFINS

Steps:

• Dice the drained peaches to about the size of peas; set aside.
• In a large bowl, mix flour, sugar, baking powder and salt.
• In separate bowl combine eggs and oil; then whisk in the milk.
• Combine egg and flour mixtures; then fold in diced peaches.
• For filling, beat cream cheese, sugar, peach juice and almond extract.
• Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.
• For topping, mix cinnamon and sugar; sprinkle over muffins.
• Bake in a preheated oven at 350° for 20 minutes.
• Serve warm.

PEACHES AND CREAM MUFFINS

Steps:

• Preheat oven to 375 degrees. Stir together egg, sour cream, milk, and oil in a bowl until combined. Add flour, sugar, powder, and salt. Mix until combined. Fold in peaches. Spray a muffin pan with non-stick spray. Spoon the batter evenly into the muffin pan. Place muffins in preheated oven and bake for 18-22 minutes, until muffins are lightly browned. Please note that the muffins tend to brown much more quickly on the bottom, so pay attention to avoid burning.

PEACHES AND CREAM MUFFINS

Steps:

• Pre-heat the oven to 375 degrees. Line a 12-count muffin tin with liners (I use parchment paper liners) OR grease them with extra butter. Melt the butter or coconut oil in a saucepan over low heat. As soon as it's melted (this will only take a few minutes), set it aside to cool before stirring into the eggs. Add all the dry ingredients (flour, salt, baking soda, cinnamon powder & collagen - if using) into a mixing bowl.
• In a separate bowl, add the eggs. Break the yolks with a fork, and give them a few stirs before gently mixing in the sour cream and vanilla extract, mixing a few times so everything is smooth. Measure the honey into the melted butter or coconut oil, then pour both in with the rest of the wet ingredients.
• Slowly pour the wet ingredients into the dry ingredients while gently stirring the batter until everything is well incorporated. The batter will be pretty thick, but that's okay. You don't want to over-mix it. Chop up the peach(es) and gently fold into the batter.
• Fill each muffin tin 3/4 the way full or until all the batter is used up and bake for 27 minutes OR until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins sit for 5-10 minutes (so they're not piping hot), then transfer to a wire rack or space on the counter to cool.