Southern Peaches N Cream Praline Muffins Recipes

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SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE



Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce image

Provided by Bobby Flay

Time 35m

Yield s: 4 servings

Number Of Ingredients 20

1 cup packed light brown muscovado sugar
4 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup chopped pecans, toasted
3 ripe peaches, halved, pitted and sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Rounded 1/4 teaspoon salt
1/4 teaspoon ground nutmeg or cardamom
1 cup whole milk
1 cup sour cream
3 tablespoons unsalted butter, melted
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
2 large eggs
Nonstick spray or melted unsalted butter, for waffle iron
Confectioners' sugar, for garnish
Sprigs fresh mint, for garnish

Steps:

  • For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
  • For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
  • Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
  • Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

Steps:

  • Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
  • Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
  • Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

PEACH PRALINE MUFFINS



Peach Praline Muffins image

We eat a lot of muffins around our house. The kids love to nibble on them around the clock. This is a favorite. -Paula Wiersma, Eastampton, New Jersey

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/3 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup chopped fresh or frozen peaches, thawed and drained
1/2 cup chopped pecans
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon cold butter

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, oil, egg and vanilla. Stir into dry ingredients just until moistened. Fold in peaches and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients until crumbly; sprinkle over batter. , Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 247 calories, Fat 13g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 141mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

PEACHES AND CREAM MUFFINS



Peaches and Cream Muffins image

Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house," she relates. "Our two girls love these not-too-sweet treats."

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 8

1 egg
1/2 cup milk or sour cream
1/4 cup vegetable oil
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh or frozen peaches, thawed

Steps:

  • In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEACHES & CREAM MUFFIN - STARBUCKS COPYCAT RECIPE - (4.2/5)



Peaches & Cream Muffin - Starbucks Copycat Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 17

MUFFINS:
2 cups canned peaches
4 cups flour
2 cups sugar
2 cups milk
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup oil
FILLLING:
1 (8-ounce) package cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
TOPPING:
1/2 cup sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F. Dice peaches size of peas and set aside in a small bowl. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil, and then whisk in the milk. Mix the egg and milk mixture into the dry ingredients. Gently stir in the diced peaches. FILLING: Beat cream cheese, sugar, peach juice, and almond extract. Put in batter in muffin tins. Put one teaspoon of filling in middle of each muffin. Mix up the cinnamon and sugar for the topping and sprinkle on top of each muffin. Bake at 350°F for 20 minutes , or until lightly browned. Serve warm with some butter.

SOUTHERN BANANA PRALINE MUFFINS (HEALTHY)



Southern Banana Praline Muffins (Healthy) image

I'm into banana recipes lately. I just got done making and eating one of these, and I knew I would have to sit down and share it. Right now, I'm anticipating tomorrow when I will have another one. This is another recipe by Joanna Lund. The diabetic exchanges per serving are: 1 1/2 Starch, 1/2 Fruit and 1/2 Fat. Each serving (muffin) is only 137 calories.

Provided by Doing it Right

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups Bisquick reduced-fat baking mix
1/4 cup pecans, chopped (1 ounce)
2 tablespoons Splenda brown sugar blend
1/2 cup Splenda granular (sugar substitute)
2/3 banana, ripe and mashed (2 medium)
1 egg (or equivalent in egg substitute)
1/3 cup applesauce (unsweetened)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F.
  • Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper lines.
  • In a large bowl, combine baking mix, pecans, brown sugar Splenda and the Splenda.
  • In a small bowl, combine bananas, egg, applesauce and vanilla extract.
  • Add banana mixture to baking mix mixture.
  • Mix gently just to combine.
  • Evenly spoon batter into prepared muffin wells.
  • Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.
  • Place muffin pan on a wire rack and allow to cool for 10 minutes.
  • Remove muffins from pan and continue cooling on wire rack.
  • HINT: Fill unused muffin wells with water, it protects the muffin pan and ensures even baking.

Nutrition Facts : Calories 63.3, Fat 3.1, SaturatedFat 0.4, Cholesterol 23.2, Sodium 12.3, Carbohydrate 8.1, Fiber 0.7, Sugar 2.9, Protein 1.2

PRALINES 'N CREAM MUFFINS



Pralines 'n Cream Muffins image

These muffins are very moist and delicious! Great for breakfast or snack. I like to double the recipe because these little jewels freeze well. Just wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap; microwave at HIGH about 45 seconds per muffin

Provided by Vseward Chef-V

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1/2 cup firmly packed brown sugar
1/3 cup stick margarine or 1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
2/3 cup milk
1 egg
1 teaspoon maple extract or 1 teaspoon vanilla
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans, divided

Steps:

  • Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
  • In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.)
  • Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
  • Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.

Nutrition Facts : Calories 223.8, Fat 13.9, SaturatedFat 3.4, Cholesterol 27.3, Sodium 284.3, Carbohydrate 22.2, Fiber 1.9, Sugar 9.5, Protein 4.3

PEACHES 'N' CREAM MUFFINS



Peaches 'N' Cream Muffins image

'Packed with cinnamon and chunks of peaches, these muffins are always a hit,' says Carole Fraser from Toronto, Ontario. 'They are very easy to make, and there are never any left over.'

Provided by Allrecipes Member

Time 40m

Yield 18

Number Of Ingredients 13

2 cups all-purpose flour
¼ cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 (15 ounce) can sliced peaches, drained
4 ounces cream cheese
2 large eggs eggs
1 ¼ cups milk
⅓ cup honey
¼ cup butter, melted
1 teaspoon grated lemon peel
1 ½ cups bran flakes cereal

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Cut the peaches and cream cheese into 1/2-in. cubes; set aside. In a bowl, beat eggs, milk, honey, butter and lemon peel until blended. Stir in the bran flakes, peaches and cream cheese. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.5 g, Cholesterol 35.7 mg, Fat 5.8 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 206 mg, Sugar 11.7 g

SOUTHERN PEACHES 'N CREAM PRALINE MUFFINS



Southern Peaches 'n Cream Praline Muffins image

This is my southern grandma's famous peach muffin recipe. You can make them year round with frozen peaches, but they're best with fresh peaches in the summertime. The crumbly pecan-streusel topping is my favorite! Who doesn't love buttery streusel?

Provided by Emily Hobbs @Emilyhobbs

Categories     Muffins

Number Of Ingredients 14

1/2 cup(s) finely chopped pecans
1/3 cup(s) old fashioned oats
2 1/4 cup(s) all purpose flour, divided use
1/4 cup(s) packed brown sugar
3 tablespoon(s) cold unsalted butter, cut into small pieces
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) granulated sugar
3/4 cup(s) buttermilk
1/3 cup(s) oil
2 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
2 cup(s) coarsely chopped peaches

Steps:

  • Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.
  • In a medium bowl, stir together pecans, oats, 1/4 cup flour and brown sugar until well combined; knead in butter using your fingertips or a fork, until well incorporated and mixture starts to clump together.
  • In a medium mixing bowl, sift together remaining 2 cups flour, baking powder and salt. In a large mixing bowl, whisk together eggs, granulated sugar, buttermilk, oil, vanilla and cinnamon until well combined. Gently stir flour mixture into egg mixture until just combined; stir in peaches.
  • Divide muffin batter into cups; evenly sprinkle pecan-oat mixture on top. Bake 20 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to a wire rack to cool.

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