Peachesandcreammuffins Recipes

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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.

PEACHES AND CREAM MUFFINS



Peaches and Cream Muffins image

These are great for breakfast but they are really good anytime. I usually use canned peaches but in the summer when I can get a hold of fresh peaches I use them. Thank you Paula Deen.

Provided by Zelda Hopkins

Categories     Other Breakfast

Time 50m

Number Of Ingredients 7

nonstick cooking spray
2 c self-rising flour
1 c unsalted butter, melted
1 c sour cream
1/4 c sugar
1 tsp vanilla
1 can(s) 15 oz. sliced peaches, drained and chopped into 1/4 inch pieces

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 MUFFINS



Peach Muffins image

"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

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.

Nutrition Facts : Calories 274 calories, Fat 17g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

PEACHES AND CREAM MUFFINS



Peaches and Cream Muffins image

"These pretty muffins feature a combination of fresh or frozen peaches and sour cream. The little golden bits of fruit taste so good in these not-too-sweet baked treats.

Provided by Courtly

Categories     Quick Breads

Time 40m

Yield 10 muffins

Number Of Ingredients 8

1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh peaches or 1 cup 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 177.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 22.9, Sodium 202.2, Carbohydrate 26.8, Fiber 0.8, Sugar 11.5, Protein 3.1

PEACHES & CREAM MUFFINS



Peaches & Cream Muffins image

These are delicious peach flavored muffins with a delightful cream cheese filling and cinammon sugar topping. Recipe Courtesy Addie's Attic Bed & Breakfast

Provided by Steve P.

Categories     Quick Breads

Time 50m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 14

2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
3/4 cup oil
2 cups milk
8 ounces cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
1/2 cup sugar
1 teaspoon cinnamon

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.

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