EASY PEACH COBBLER MUFFINS
Steps:
- For the streusel topping:Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub butter and flour mixture together until crumbly. Set aside.
- For the muffins:Preheat your oven to 375 degrees Fahrenheit and prepare a large muffin pan with 12 muffin paper liners.
- Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
- Whisk eggs, yogurt and oil in a medium bowl. Stir into dry mixture until just combined. Portion the batter out into the muffin cups evenly (about 3/4 full).
- Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
- Transfer muffins to a rack to cool. Serve warm or at room temperature.
PEACH COBBLER MUFFINS
These Peach Cobbler Muffins are the perfect sweet snack! This is such an easy recipe that taste's just like Grandma's peach cobbler! And the best part? They're even easier to make than a traditional cobbler and have the perfect crumble topping!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Breakfast Snack
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 108 mg, Fiber 1 g, Sugar 16 g, TransFat 1 g
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
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
PEACH COBBLER MUFFINS RECIPE - (4.4/5)
Provided by vealam
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven and preheat to 350°F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and almond extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible. Be careful not to overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with Turbinado sugar. Bake 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from oven and let cool 10 minutes. Turn muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container up to 2 days.
PEACH COBBLER MUFFINS
Make and share this Peach Cobbler Muffins recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 1h20m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Grease 12 count muffin pan.
- In a medium size bowl combine egg, sour cream, milk, vanilla, and oil. Mix well. Stir in peaches.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well. Add peach mixture and stir until just moistened. Fill muffin cups.
- In a seperate bowl combine topping ingredients using a pastry cutter. Sprinkle the topping over the batter.
- Bake 30-35 minutes.
Nutrition Facts : Calories 240.5, Fat 9.4, SaturatedFat 3.3, Cholesterol 27, Sodium 201.5, Carbohydrate 35.7, Fiber 1.3, Sugar 16.6, Protein 3.9
PEACH COBBLER MUFFINS
Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 19
Steps:
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
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.
FRESH PLUM OR PEACH COBBLER MUFFINS
This is an variation on a recipe found in The Muffin Lady cookbook. I used plums, because that's what I had, but peaches would be delicious, too. She says to use unripe fruit, as it will ripen up and get sweet during cooking. Also, use sliced fruit rather than chopped, because chopped will tend to "get lost" during baking. These muffins are like a hand held fruit cobbler. So good!
Provided by ciao4293
Categories Quick Breads
Time 45m
Yield 6 large muffins
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Peel and slice fruit into 6 slices each.
- Sift the dry ingredients, making a well in the center.
- Pour wet ingredients into the well, and blend by hand.
- (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan.
- Insert 2 plum or peach wedges into each muffin.
- (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon.
- Bake for 30 minutes, or until center of muffins is resistant to touch.
- Cool 5 minutes in pan, then turn out on rack to cool.
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