Lemon Glazed Peach Muffin Recipes

PEACH STREUSEL MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don't over-mix into a paste. Just mix until it is crumbly. Set aside.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

LEMON MUFFINS

Steps:

• Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
• In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
• In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
• In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
• When the muffins are cooled, pour the drizzle over the muffins.
• Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

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.

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.

LEMON GLAZED PEACH MUFFINS

Steps:

• Stir together four, sugar, baking powder, salt and pumpkin pie spice. Set aside. Drain peaches and reserve 1/3 cup syrup. set aside 8 peache slices; chop remaining peaches. Measure cereal, mlik and 1/3 cup cyrup into large bowl. Stir to combine and let stand 2 minutes still cereal is soft. Add egg white and oil; beat well, stir in peaches. Add flour mixture, stir only till combined. Portion batter evenly into 8 lightly greased muffin cups. Place 1 peach over top each muffin. Bake 400 25 minutes. serve with sauce.
• Sauce:.
• combine sugar and cornstarch in 2 qt pan. Add water, stir till smooth. Cook over medium heat, stir constantly till it boils. Continue cooking and stirring 3 minutes longer. remove from hear; stir in peel and juice. serve hot over muffins.

LEMON GLAZED PEACH MUFFIN

Steps:

• 1. Stir together flour, the 3 tablespoons sugar, baking powder, salt and pumpkin pie spice. Set aside.2. Drain peaches reserving 1/3 cup syrup. Set aside 8 peach slices for topping. Chop remaining peach slices. Set aside.3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk and the 1/3 cup peach syrup. Let stand 2 minutes or until cereal softens. Add egg white and oil. Beat well. Stir in chopped peaches. Add flour mixture, stirring only until combined. Portion evenly into eight 2 1/2-inch muffin-pan cups coated with cooking spray. Place 1 peach slice over top of each muffin.4. Bake at 400°F about 25 minutes or until golden brown. Serve warm with Lemon Sauce. 5. To make sauce, combine sugar and cornstarch in 2-quart saucepan. Add water, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in lemon peel and juice. Serve over warm Peach Muffins.