Upside Down Strawberry Peach Muffins Recipes

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PEACH UPSIDE DOWN MUFFINS



Peach Upside Down Muffins image

I've long been a fan of Peach Upside Down Cake, so when I found this recipe on the web, I had to try it. They're cooling right now and I can't wait to dig in! NOTE: I halved the butter and brown sugar as an easy way to cut some fat and calories. I had a little trouble getting them out of the pan and some of the peaches slipped off and had to be put back on, but there doesn't seem to be a significant compromise to the muffin. I'm interested if the results differ if you use all the butter and brown sugar that's called for. Also, you could easily stretch more than 12 muffins out of this recipe.

Provided by Amy020

Categories     Dessert

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 eggs
1 cup milk
1 cup butter (I used 1/2 c)
1 cup brown sugar (I used 1/2 c)
6 peaches, peeled and sliced (I used 3 and it was plenty)
6 maraschino cherries, halved

Steps:

  • In medium bowl, mix together egg, milk and melted shortening. Set aside.
  • Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined.
  • Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two).
  • Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches.
  • Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips) immediately. Let cool.

UPSIDE DOWN STRAWBERRY PEACH MUFFINS



Upside Down Strawberry Peach Muffins image

With sticky tops and cake-like texture, these muffins star on any buffet table.

Provided by Olivia Russell

Categories     Other Breakfast

Time 40m

Number Of Ingredients 14

2 c all purpose flour
1/2 c brown sugar
1 Tbsp baking powder
1/2 Tbsp baking soda
1 c soy milk
1 c apple sauce
1 egg
1 tsp vanilla extract
TOPPING
1 peach
1/2 c brown sugar
1 c strawberries, diced
1 tsp cinnamon
2 Tbsp butter, melted

Steps:

  • 1. Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.
  • 2. Topping: Peel, core and cut peach into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, strawberries and cinnamon.
  • 3. In skillet, coat with non-stick spray over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
  • 4. In bowl, whisk together flour, sugar, baking powder, baking soda. In separate bowl, whisk together milk, applesauce, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.
  • 5. Bake in centre of 375 degrees F (190 degrees C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.

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.

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