How to make Fresh Peach Muffin
Fresh peaches are in season and what better way to make some healthy fruity Muffin.
A very easy ,soft yet crumbly Muffin that I'm sure you will fall on love.
INGRIDIENTS:
1/3 Cup
1 Tbsp Granulated Sugar
1 Tbsp Cinnamon powder
60 g Butter
2/3 Cup Flour
115 g Butter
1 Cup Brown Sugar
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Thick Curd
1 Tsp Baking soda
1 Tsp Baking powder
1 Tsp Cinnamon powder
1 3/4 Cup Flour
1/2 Cup Saffron Milk( Saffron dissolved in Milk)
4-5 Peaches
Slivered Nuts (Optional)
EASY Peach Muffins | with Cinnamon and Ginger
These peach muffins are delicious! Plus, they make the kitchen smell wonderful!
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Below is the list of ingredients, plus written instructions, for this recipe. Also, there are links to purchase some of the ingredients, if needed.
Ingredients:
3 cups flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cup canola oil
3 eggs
2 cups sugar
2 cups peeled, pitted, and chopped peaches
1 tsp ginger
1 tsp vanilla
Instructions:
Preheat oven to 350ºF. Mix ingredients together. Pour into muffin pans. Bake for 25 minutes.
Yield = 18-22 muffins
Suggested Items for Purchase:
- Cinnamon:
- Canola Oil:
- Vanilla:
- Ginger:
- Muffin pan:
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Music credit:
Sunny by bensound.com
#recipe #peaches #muffin
Peach Cobbler in a Muffin! | Recipe
Love muffins for breakfast? How about dessert? These Grain-Free Peach Cobbler Muffins celebrate the best of summer’s bounty — juicy, in-season peaches. If it’s no longer peach season where you live, don’t worry — you can make these with any in-season fruit — or even skip the fruit.
Ingredients:
3 ripe peaches, peeled and diced*
2 eggs
1 Tbsp avocado oil
1 tsp vanilla extract
1 tsp almond extract
¼ cup coconut milk
½ cup swerve
1 ½ cup almond flour
½ cup coconut flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp allspice
¼ cup unsweetened flaked coconut, for topping
*If not in season, use your favorite in-season fruit.
Instructions:
Preheat oven to 325. Line a muffin tin with papers, and set aside.
In a large bowl, combine peaches, eggs, avocado oil, vanilla extract, almond extract, coconut milk, and swerve. Stir to combine.
In another bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and allspice.
Add dry ingredients to wet, and stir gently to combine.
Scoop into muffin tin, and top each muffin with coconut flakes
Bake 20-25 minutes, until a knife inserted into the center of each muffin comes out clean.
To learn more, visit our blog:
#PeachMuffins #PeachCobbler #LectinFreeRecipes
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Breakfast Recipe: Peach Streusel Muffins by Everyday Gourmet with Blakely
I don't know about you but every once in a while I crave a REALLY good muffin and this might be the best one ever. Juicy Summer peaches are the perfect fruit for these moist muffins. You'll want to make them all Summer long!
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PEACHES & CREAM MUFFINS - Easy recipe. Moist, tender, lightly spiced and packed with fresh peaches.
If you love the flavor of peaches and cream, you’re going to love this recipe! The muffins are moist, tender, healthy-ish, made with less sugar, olive oil instead of butter and packed full of juicy peaches! My favorite part of the muffin are the tops! These muffin tops are something else!!! Crunchy in the first bite, then chewy after. Once baked, I drizzled a little cream icing over these babies! So yummy and decadent! However, if you’re more health conscious, feel free to eliminate the icing.
PEACHES AND CREAM MUFFINS
Makes 12 regular size muffins
INGREDIENTS
PEACH MUFFINS
1 cup (200g) granulated sugar
3/4 cup (180ml) olive oil or any vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1/2 teaspoon salt
2 cups fresh peaches, diced
CREAM DRIZZLE
1 cup (115g) confectioners sugar
4-5 tablespoons (60-75ml) heavy cream
1/2 teaspoon clear vanilla extract
INSTRUCTIONS
For the Muffins:
Preheat Oven to 450 degrees Fahrenheit.
Add sugar, olive oil, eggs and vanilla extract to a bowl or stand mixer. Beat with electric beater until light and creamy.
In another bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
Add dry ingredients to wet ingredients. Using a rubber spatula, stir until almost combined. Do not over mix!
Add the diced peaches and stir until there are no more streaks of flour,
Using a 1/4 cup ice-cream scoop, scoop batter into lined muffin tins.
Bake at 450 degree Fahrenheit oven for 5 minutes. Without opening oven door, turn oven temperature down to 350 degrees Fahrenheit and continue baking for 15-17 minutes.
Remove from oven once toothpick test comes out clean or when a probe thermometer measures 210 degrees Fahrenheit.
Allow muffins to cool slightly in the pan before moving them to a cooling rack to finish cooking.
For the Cream Drizzle:
Add confectioners sugar, heavy cream and vanilla extract to a small bowl. Stir with a rubber spatula until the mixture is smooth and falls in a ribbon stream when the spatula is lifted.
Transfer mixture into a piping bag and drizzle icing over the cooled muffins.
Allow icing to dry, approximately 15-20 minutes. Serve at room temperature.
Store leftover muffins in an airtight container lined with a paper towel (to absorb moisture) at room temperature for up to 3 days. Enjoy!
Music credit: Voyage by Ikson
Summertime Peach Muffins | EASY and Delicious
Jill shows you how to make a super moist and summery peach muffin. Buttery, gently spiced muffin with a great texture. See the recipe down below.
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JILL'S PEACH MUFFIN RECIPE:
1/3 cup granulated white sugar
1/3 cup brown sugar (packed in cup)
2 eggs, beaten with fork
1/3 cup melted butter, cooled (oil could be used)
1 1/4 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 cups chopped fresh peaches (about 2 medium)
Preheat oven to 350 degrees F. Put the oven rack in the center position.
Line a muffin tin with paper cups, or silicon cups, or lightly oil the tin cups.
In a medium bowl add the eggs, sugars, melted butter, and vanilla. Mix well. Can be done with an electric mixer or by hand. (These are the wet ingredients)
In a large bowl add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. (These are the dry ingredients)
Add the wet ingredients to the dry ingredients. Mix with a large spoon until the flour is incorporated into the wet -- flour should all but disappear. Now gently fold in the chopped peaches until dispersed through-out the muffin dough.
Add the completed muffin dough to the muffin tin. Approximately 1/4 cup dough per muffin cup should be enough. If you have extra dough left over, top off any muffin cup that might need a little extra.
Place in the pre-heated oven. Bake for approximately 20-22 minutes until golden brown and testing the muffin with a toothpick. Poke the toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done and can be removed from the oven.
If the toothpick comes out with a bit of raw dough, leave the muffins in the oven and give them two or three more minutes and check the muffins again for doneness. Once done, remove from the oven and place on a cooling rack. Recipe should make approximately 12 muffins. Enjoy!!
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