Peaches Cream Muffin Starbucks Copycat Recipe 425

MOIST AND EASY CORNBREAD RECIPE - (4.2/5)

Steps:

• Preheat oven to 425°F. Lightly grease an 8-inch square baking dish. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, mix together eggs, buttermilk and butter. Pour buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will be lumpy). Pour batter into prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and cool 10 minutes before serving.

PEACHES & CREAM MUFFIN - STARBUCKS COPYCAT RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Dice peaches size of peas and set aside in a small bowl. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil, and then whisk in the milk. Mix the egg and milk mixture into the dry ingredients. Gently stir in the diced peaches. FILLING: Beat cream cheese, sugar, peach juice, and almond extract. Put in batter in muffin tins. Put one teaspoon of filling in middle of each muffin. Mix up the cinnamon and sugar for the topping and sprinkle on top of each muffin. Bake at 350°F for 20 minutes , or until lightly browned. Serve warm with some butter.

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.

BANANA BREAD MUFFINS WITH COPYCAT STARBUCKS RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Add flour, baking soda and salt to a small bowl. Whisk together and set aside.
• Add egg, sugar and oil to a large mixing bowl and use spoon to stir until well combined.
• Add the dry ingredients to the wet and stir well. The mixture will be thick, dry and crumbly.
• Next, add milk, vanilla extract, mashed bananas, and chopped walnuts and fold together just until incorporated.
• Line a 12-count muffin pan with cupcake liners and spray lightly with nonstick cooking spray. Divide batter evenly into liners.
• Bake 25-30 minutes, checking regularly until a toothpick comes out clean.
• Cool muffins in pan or on a cooling rack and enjoy!