The Best Peach Nectarine Muffins Recipes

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.

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.

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.

Steps:

• Preheat oven to 400. Grease and flour 12 muffin cups or line with paper muffin liners. Combine topping ingredients until mixture is crumbly and set aside.
• Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk butter, milk, and egg together in a separate bowl. Stir milk/egg mixture into the flour mixture and blend just until moistened. Fold in diced peaches. Spoon into muffin cups and sprinkle envenly with topping mixture. Bake for 20-25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add egg, sour cream and vanilla and mix well.
• Sift the flour and baking powder together; stir into creamed mixture until just moistened.
• Fold in the peaches and pecans if using.
• Fill greased muffin cups three-quarters full.
• Bake at 400 degrees fahrenheit for 20 to 25 minutes.
• Cool in pan 10 minutes.
• Remove to wire rack to finish cooling.

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.

Steps:

• Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
• Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400º for 20 minutes.

Steps:

• Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
• Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
• Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
• Spoon into prepared muffin pan.
• Bake at 375F for 28 minutes. Enjoy warm.