Spiced Peach Muffins
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Yes, this is not my style -- it is JenZepplin's-=-do not worry, I am not going to change!
I mention going to Jen's page, however, her channel has been shut down. So here is the recipe:
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced
granulated sugar
Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they'll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done. Makes 16 muffins.
I loved these muffins :)
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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How To Make Peach Cobbler Muffins
Here i made peach cobbler muffins and are loaded with peaches and surrounded in a delicious iced muffin they go so well with a cold glass of milk.
i hope you all enjoy these and i thank you for watching.....please like and subscribe and share❤
Inquiries: donnacantu16@gmail.com
Peach Muffins Recipe/ easy to make.
resep peach muffins
70g Mantega
70g Gula pasir
1 telor
60g plain yogurt
250g persik
130g tepung terigu
4g beking powder
oven 180c 25-28mnts
Recipe peach muffins
70g sugar
70g butter
1 egg
60g plain yogurt
250g peach
130g cake flour
4g beking powder
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
RECIPE:
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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