PEACH MUFFINS
Make and share this Peach Muffins recipe from Food.com.
Provided by Parsley
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
- In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
- Stir in almonds, if using them.
- Stir in the chopped peaches.
- Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
- If baking in the loaf pan, bake at 350 for 1 hour or until done.
FRESH PEACH MUFFINS
Make and share this Fresh Peach Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 27m
Yield 4-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat egg and milk; add shortening, sugar, salt, cinnamon, lemon juice, and vanilla extract.
- Sift flour and baking powder; fold together until just mixed.
- Fold in peaches and fill greased muffin tins 2/3 full.
- Bake about 20 minutes.
Nutrition Facts : Calories 546.9, Fat 17, SaturatedFat 5.1, Cholesterol 61.4, Sodium 611.7, Carbohydrate 89.1, Fiber 2.4, Sugar 37.2, Protein 10.4
PEACH MUFFINS
In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.
Provided by FBGMOMOF4
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g
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.
PEACH MUFFINS
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin. Melt butter in a saucepan over low heat and set aside. Mix flour, baking powder and salt in medium bowl. In another bowl, whisk the egg, then add the sugar. Whisk until thick and thoroughly mixed. Continue to whisk, adding the milk and melted butter. Add the sour cream and stir to combine. Fold the egg mixture into the flour mixture until well combined. Add the chopped peaches and stir until just combined.
- Drop tablespoons of the batter into the muffin tins until half full. Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool muffins in tins for 10 minutes, then turn them out onto a wire rack to finish cooling. Serve immediately or store in an airtight container for up to 2 days.
PEACH MUFFINS
This came from FBGMOMOF4 on allrecipes.com. I needed to use up some fresh peaches and this worked perfectly. This recipe is for 16 large muffins but I made 2 pans of mini muffins and a loaf. Enjoy.
Provided by Bay Laurel
Categories Quick Breads
Time 30m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease 16 muffin cups.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar.
- Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
- Cool 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts : Calories 355.8, Fat 18.3, SaturatedFat 2.5, Cholesterol 39.7, Sodium 237.7, Carbohydrate 45.3, Fiber 1.2, Sugar 26.9, Protein 3.8
PEACH OATMEAL MUFFINS
This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.
Provided by momaphet
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix together dry ingredients, stir in oats and peaches.
- Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
- Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
- Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
- Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
- If using blueberries use about 1 1/2 cups.
FRESH PLUM OR PEACH COBBLER MUFFINS
This is an variation on a recipe found in The Muffin Lady cookbook. I used plums, because that's what I had, but peaches would be delicious, too. She says to use unripe fruit, as it will ripen up and get sweet during cooking. Also, use sliced fruit rather than chopped, because chopped will tend to "get lost" during baking. These muffins are like a hand held fruit cobbler. So good!
Provided by ciao4293
Categories Quick Breads
Time 45m
Yield 6 large muffins
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Peel and slice fruit into 6 slices each.
- Sift the dry ingredients, making a well in the center.
- Pour wet ingredients into the well, and blend by hand.
- (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
- Insert 2 plum or peach wedges into each muffin.
- (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
- Bake for 30 minutes, or until center of muffins is resistant to touch.
- Cool 5 minutes in pan, then turn out on rack to cool.
THE BEST PEACH NECTARINE MUFFINS
After making muffins this way I will never use a different recipe. You can use whatever fruit you want. I've made them with mangoes and blueberries, peaches & blackberries as well as the peaches and nectarines.
Provided by georgi
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 8 muffin cups or use paper liners.
- In a large bowl combine flour, white sugar, salt, and baking powder.
- Add oil, egg, and milk.
- Stir only until blended together.
- Fold in fruit.
- Fill muffin tins to the top.
- Sprinkle tops with brown sugar.
- Bake 15-20 minutes.
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