Peach Pie Muffins Recipes

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PEACH MUFFINS



Peach Muffins image

"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

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

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.

PEACH PIE MUFFINS



Peach Pie Muffins image

Make and share this Peach Pie Muffins recipe from Food.com.

Provided by FloridaGrl

Categories     Quick Breads

Time 23m

Yield 12 muffins

Number Of Ingredients 16

nonstick cooking spray or paper baking cup
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 (1 lb) bag frozen sliced peaches (thawed in the bag)
2 large eggs, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted and cooled
1/3 cup buttermilk
1/3 cup yogurt

Steps:

  • Position your oven rack in the middle of your oven. Preheat to 400°F Spray muffin tins (Cups and rims) with nonstick spray, or put the paper cups in them. If you are using silicon pans, spray as directed then put on a cookie sheet.
  • In a medium bowl, whisk flour, cornmeal, spices, baking soda, baking powder and salt until well combined. Set aside.
  • Drain the peaches, reserving the liquid. Place 2 cups of the peach slices along with the reserved liquid in the bowl of a food processor fitted with the chopping blade or a wide cannister blender. Add the eggs, sugar, and vanilla. Process or blend for 1 minute or until smooth, scraping down the sides as necessary. Transfer this puree to a large bowl.
  • Roughly chop the remaining peach slices and stir them into the puree along with the melted butter, buttermilk and yogurt. Stir well until blended, then quickly stir in the flour mixture until moistened.
  • Fill the prepared muffin tins 3/4 full. Use additional batter for a second batch. Bake for 23 minutes, or until the muffin tops are lightly browned and toothpick inserted into one of the centers comes out with a few moist crumbs attached.
  • Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release from tin. Cool for 5 minutes more before serving. If storing or freezing, cool completely before putting into airtight container or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.

Nutrition Facts : Calories 216.7, Fat 7.2, SaturatedFat 4.2, Cholesterol 51.7, Sodium 400.7, Carbohydrate 34.3, Fiber 1.5, Sugar 17.6, Protein 3.9

PEACH MUFFINS



Peach Muffins image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

4 Tbs. sweet butter
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 large egg
3/4 cup sugar
1/2 cup milk
3/4 cup sour cream
2 large, ripe peaches (to make 1 1/2 cups chopped peaches)

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



Peach Muffins image

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

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

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-FILLED MUFFINS



Peach-Filled Muffins image

I altered an existing recipe to suit my family's taste and added the almond topping for a bit of crunch. For a change of taste with equally great results, use cherry preserves.-Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup sugar
2 eggs
1/4 cup 2% milk
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peach preserves
1/4 cup sliced almonds
Confectioners' sugar

Steps:

  • In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine the flour, baking powder and salt; beat into creamed mixture just until moistened., Fill paper-lined muffin cups half full. Drop 2 teaspoons preserves into center of each muffin; cover with remaining batter. Sprinkle with almonds., Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar.

Nutrition Facts :

PEACH CUTIE PIES



Peach Cutie Pies image

In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 16

Number Of Ingredients 19

1/2 cup all-purpose flour
1/3 cup firmly packed light-brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup rolled oats
6 to 8 peaches, cut into 1-inch pieces
1/3 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1 3/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup ice water
Nonstick cooking spray

Steps:

  • Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
  • Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
  • Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
  • On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
  • Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
  • Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
  • Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.

PECAN PIE MUFFINS



Pecan Pie Muffins image

It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.

Provided by prissycat

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 9

Number Of Ingredients 5

1 cup packed light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅔ cup butter, softened
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  • In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g

PEACH MUFFINS



Peach Muffins image

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

1 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup light brown sugar
1/4 teaspoon cinnamon
2 eggs, well beaten
1/2 cup oil
1/2 teaspoon vanilla
1/4 cup chopped almonds (optional)
1 1/4 cups chopped peaches

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.

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