Easy Peach 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.

EASY PEACH MUFFINS

Steps:

• Preheat oven to 220 C / 450 F, and arrange a baking tray into the middle shelf. Generously spray with oil a muffin tin and set aside.
• In a large bowl, whisk together white flour, whole wheat flour, baking powder, salt, cinnamon & ginger powder (if using).
• Pat the chopped peach dry on kitchen paper, then add into the flour mixture bowl and gently coat.
• In another bowl, whisk together buttermilk, olive oil, egg, honey and orange zest until combined.
• Pour wet ingredients into the dry ingredients and stir until just combined.
• Using an ice cream scoop, pour a generous scoop of muffin batter among each muffin tin cup.
• Bake in the oven for 5 minutes, then reduce the temperature to 200 C / 400 F and continue to bake for a further 10 minutes, until golden brown. To check if the muffins are ready, insert a toothpick in the center, if it comes out clean they're ready.
• Remove from the oven and eat warm. Store in an airtight container in the fridge for up to 2 days.

EASY PEACH MUFFINS

Steps:

• Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups.
• In a medium bowl whisk together dry ingredients.
• Stir together wet ingredients (except peaches) in a separate smaller bowl.
• Pour wet ingredients into dry ingredients bowl.
• Whisk together until a pancake batter like consistency is formed.
• If batter seems to thick, just add a Tablespoon of milk at a time to thin. (batter should not be runny).
• Fold in beach chunks, with a large spoon.
• Spoon batter into paper muffin cups, dividing evenly amongst all muffin cups.
• With a fork, stir together sugar in the raw and cinnamon in a small bowl.
• Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
• Bake muffins for 10 minutes.
• Remove from oven, lay peach slices across the tops. Press very gently to stick to batter.
• Transfer muffin tray back to the oven and continue baking for an additional 15-20 minutes or until toothpick inserted into center comes out clean.
• Let muffins cool in tin for 10 minutes.
• Remove paper cups and enjoy!

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 MUFFINS

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

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.

GOLDEN PEACH MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches., 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 pan to a wire rack.

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 MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.