Peachy Moist Muffins Recipes

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PEACHY MOIST MUFFINS



Peachy Moist Muffins image

Whenever I make these, I always get compliments because of their sweet and tender texture. I'm sure your family will agree that these delicious muffins are just "peachy"!

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1 cup chopped pecans
3/4 cup sugar
1-1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup peach or vanilla yogurt
1/2 cup melted butter
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches

Steps:

  • In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts :

PEACH COBBLER MUFFINS



Peach Cobbler Muffins image

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

Nonstick cooking spray, for greasing the muffin tins (optional)
2/3 cup chopped toasted pecans
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed brown sugar
4 tablespoons unsalted butter, melted
Pinch of ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups chopped peeled fresh or thawed frozen peaches (about 9 ounces), plus 18 slices (1/4 inch thick)

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



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.

PEACHY MOIST MUFFINS



Peachy Moist Muffins image

Whenever I make these, I always get compliments because of their sweet and tender texture. I'm sure your family will agree that these delicious muffins are just 'peachy'!

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup chopped pecans
¾ cup sugar
1 ½ teaspoons baking powder
1 egg, lightly beaten
½ cup peach or vanilla yogurt
½ cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches

Steps:

  • In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 28 g, Cholesterol 36.3 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 128.8 mg, Sugar 15 g

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.

PEACHY MOIST MUFFINS



Peachy Moist Muffins image

Whenever I make these, I always get compliments because of their sweet and tender texture. I'm sure your family will agree that these delicious muffins are just 'peachy'!

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup chopped pecans
¾ cup sugar
1 ½ teaspoons baking powder
1 egg, lightly beaten
½ cup peach or vanilla yogurt
½ cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches

Steps:

  • In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 28 g, Cholesterol 36.3 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 128.8 mg, Sugar 15 g

PEACH OATMEAL MUFFINS



Peach Oatmeal Muffins image

This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.

Provided by momaphet

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 13

1 (16 ounce) can peaches, drain and diced small
2 cups whole wheat pastry flour, see note
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1 cup oatmeal, old fashioned or 1 cup quick oats, not instant
2 eggs
1 cup milk
1/4 cup oil

Steps:

  • Preheat oven to 350°F.
  • Mix together dry ingredients, stir in oats and peaches.
  • Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
  • Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
  • Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
  • Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
  • If using blueberries use about 1 1/2 cups.

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