PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
- Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
- Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
- Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
- Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
PEACH & PEAR MUFFINS
This recipe was designed in answer to a request from my son for crocodile muffins. The pear skins are the crocodile skin, the peaches are the eyeballs and the butterscotch chips are the teeth. My version is wheat, egg, and (almost) dairy free, but feel free to switch it up and use eggs and milk if you prefer. I haven't found dairy free butterscotch chips, so you could leave them out of the recipe if you needed to. There is no added sugar in this recipe because the fruit and butterscotch are plenty sweet.
Provided by DiabeticMom
Categories Breakfast
Time 38m
Yield 6-12 muffins, depending on pan size, 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.9, Fat 33.6, SaturatedFat 8.7, Sodium 590.8, Carbohydrate 37.1, Fiber 2.5, Sugar 25.9, Protein 0.9
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
SPICED PEAR MUFFINS
I got this outstanding recipe from the custodian at our church, who fixes these moist, fruity muffins and shares them with friends. He gave me one to try a couple years ago, and I was hooked. The tasty combination of pears and spices is irresistible. -Linda Jachimstal, Manitowoc, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 dozen mini muffins or 16 regular muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 276 calories, Fat 12g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 225mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
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
VANILLA PEAR MUFFINS
Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.
Provided by Alberta Rose
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
- Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
- Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g
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.
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.
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