Peaches Cream Muffin Starbucks Copycat Recipe 425

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MOIST AND EASY CORNBREAD RECIPE - (4.2/5)



Moist and Easy Cornbread Recipe - (4.2/5) image

Provided by Bettybug

Number Of Ingredients 10

Shortening or softened butter to prepare baking pan
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
6 tablespoons unsalted butter, melted

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)



Peaches & Cream Muffin - Starbucks Copycat Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 17

MUFFINS:
2 cups canned peaches
4 cups flour
2 cups sugar
2 cups milk
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup oil
FILLLING:
1 (8-ounce) package cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
TOPPING:
1/2 cup sugar
1 teaspoon cinnamon

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



Peaches and Cream Muffins image

Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house," she relates. "Our two girls love these not-too-sweet treats."

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 8

1 egg
1/2 cup milk or sour cream
1/4 cup vegetable oil
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh or frozen peaches, thawed

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.

Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA BREAD MUFFINS WITH COPYCAT STARBUCKS RECIPE



Banana Bread Muffins with Copycat Starbucks Recipe image

These banana bread muffins made with a copycat Starbucks recipe are perfectly sweet, super moist, and great for breakfast or snack time.

Provided by www.likingourlove.com, adapted from My Frugal Adventures

Categories     Breakfast

Time 35m

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup + 2 tablespoons sugar
1/2 cup vegetable or canola oil
2 tablespoons milk or almond milk
1/2 teaspoon vanilla extract
3 large overripe bananas, mashed very well
1/2 cup chopped walnuts (optional)

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!

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