PEACH COBBLER MUFFINS
Made with fresh peaches, these are the best!
Provided by Karis
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
- Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
- Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 54.1 g, Cholesterol 42.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 260.5 mg, Sugar 32 g
PEACH COBBLER MUFFINS
Make and share this Peach Cobbler Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 1h20m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Grease 12 count muffin pan.
- In a medium size bowl combine egg, sour cream, milk, vanilla, and oil. Mix well. Stir in peaches.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well. Add peach mixture and stir until just moistened. Fill muffin cups.
- In a seperate bowl combine topping ingredients using a pastry cutter. Sprinkle the topping over the batter.
- Bake 30-35 minutes.
Nutrition Facts : Calories 240.5, Fat 9.4, SaturatedFat 3.3, Cholesterol 27, Sodium 201.5, Carbohydrate 35.7, Fiber 1.3, Sugar 16.6, Protein 3.9
PEACH COBBLER MUFFINS
Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 19
Steps:
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
EASY PEACH COBBLER
For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
- Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!
PEACH UPSIDE DOWN MUFFINS
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
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.
PEACH MUFFINS
"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
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.
EASY PEACH COBBLER
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
Provided by PNLewis
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
- Bake 25 to 30 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 58.8 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 10.3 g, Sodium 393 mg, Sugar 42.5 g
EASY PEACH 'BOX' COBBLER RECIPE BY TASTY
Here's what you need: peach in heavy syrup, yellow cake mix, butter, vanilla ice cream
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
- Evenly sprinkle the cake mix over the peaches, and pat down.
- Lay the butter evenly over the cake mix.
- Bake for 45 minutes.
- Top with vanilla ice cream (optional).
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 34 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 20 grams
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