Peach Filled Muffins Recipes

PEACH MUFFINS

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.

PEACH MUFFINS

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.

PEACH-FILLED MUFFINS

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine the flour, baking powder and salt; beat into creamed mixture just until moistened., Fill paper-lined muffin cups half full. Drop 2 teaspoons preserves into center of each muffin; cover with remaining batter. Sprinkle with almonds., Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar.

PEACH MUFFINS

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.

PEACH-FILLED WHEAT MUFFINS

Steps:

• Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
• In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
• In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
• Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.

PEACH COBBLER MUFFINS

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.

PEACH PIE MUFFINS

Steps:

• Position your oven rack in the middle of your oven. Preheat to 400°F Spray muffin tins (Cups and rims) with nonstick spray, or put the paper cups in them. If you are using silicon pans, spray as directed then put on a cookie sheet.
• In a medium bowl, whisk flour, cornmeal, spices, baking soda, baking powder and salt until well combined. Set aside.
• Drain the peaches, reserving the liquid. Place 2 cups of the peach slices along with the reserved liquid in the bowl of a food processor fitted with the chopping blade or a wide cannister blender. Add the eggs, sugar, and vanilla. Process or blend for 1 minute or until smooth, scraping down the sides as necessary. Transfer this puree to a large bowl.
• Roughly chop the remaining peach slices and stir them into the puree along with the melted butter, buttermilk and yogurt. Stir well until blended, then quickly stir in the flour mixture until moistened.
• Fill the prepared muffin tins 3/4 full. Use additional batter for a second batch. Bake for 23 minutes, or until the muffin tops are lightly browned and toothpick inserted into one of the centers comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release from tin. Cool for 5 minutes more before serving. If storing or freezing, cool completely before putting into airtight container or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.

PEACH MUFFINS

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.

PEACHES & CREAM MUFFINS

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.