Peach Cinnamon Muffins Recipes

PEACH MUFFINS

Steps:

• Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.
• In a large bowl whisk together flour, baking powder, and cinnamon. Set aside.
• In a medium bowl whisk together eggs and sugar until well combined. whisk in melted butter, heavy cream, and vanilla extract until combined. Add this to the flour mixture and mix until just combined. Don't overmix. Stir in Peaches.
• Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge for up to 3 days.

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.

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 COBBLER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.
• Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.
• Add the peaches and stir well to coat.
• Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears.
• Portion the batter out into the muffin cups evenly (about 3/4 full).
• Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
• Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.
• Top the muffins with a spoonful of the streusel topping.
• Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

PEACH-CINNAMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
• Stir together bananas, brown sugar, applesauce, egg, and almond extract in a large bowl. Sift together flour, baking powder, salt, cinnamon, and baking soda in another bowl.
• Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in peaches. Spoon batter evenly into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

PEACH MUFFINS

Steps:

• Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
• To your stand mixer (or a large bowl with a hand mixer) add the sugar, brown sugar, eggs, vegetable oil and vanilla extract.
• Mix on the lowest speed setting until smooth, about 30 seconds.
• Sift together flour, baking soda, salt, and cinnamon and add it to the wet ingredients until just combined on the lowest speed setting.
• Fold in the peaches, then scoop into the muffin liners.
• Bake for 20-22 minutes.

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:

• 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 STREUSEL MUFFINS

Steps:

• In a small bowl, mix together the streusel topping with a spoon. Once it starts to combine, use your hands to have the mixture become crumbly and dry; set aside.
• Position the rack in the center of the oven and preheat the oven to 425°F. Spray the muffin tins with nonstick baking spray or line with paper muffin cups.
• In a small bowl, mix together the streusel topping; set aside.
• Place the pitted and cubed peaches in a medium size bowl, toss with 1 teaspoon of lemon juice and cinnamon. In a small skillet, add the peaches. Cook on medium heat for a few minutes until the peaches soften a little *(this is an optional step).
• In a large bowl, whisk together dry ingredients; set aside.
• In another bowl, place all the wet ingredients. Whisk together until combined.
• Gently fold the wet ingredients into the dry ingredients. Scrape down the sides of the bowl as folding to combine the ingredients; make sure to not over mix. It's fine if there are some small lumps.
• Add the peaches to the batter and fold in until incorporated.
• Fill the prepared tins three-quarters full. Sprinkle the streusel topping on top of each muffin.
• Bake the muffins at 425°F for 5 minutes. Reduce the temperature to 350°F and bake for an additional 15 minutes *(the muffins could be ready before 15 minutes, so check on them at around 12 minutes). The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.
• Set the pan on a wire rack to cool for 10 minutes.