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
Fresh Peach Muffins ???????? | A Sweet Pea Chef
Make these easy peach muffins with a delish crumb topping for a great sweet treat that also happens to be high in protein and low in carbs, if you can believe it!! These healthy muffins are clean eating.
INGREDIENTS
For The Dry Ingredients:
2 cups spelt flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. sea salt
For The Wet Ingredients:
1 1/4 cups unsweetened almond milk
2 tbsp. coconut oil melted and cooled, plus more for greasing tin
1/3 cup liquid egg whites (or 2 egg whites)
1 tsp. vanilla extract
1/4 cup pure maple syrup
1 cup fresh peaches, diced (approx. 1 peach)
For The Crumb Topping:
2 tbsp. spelt flour
2 tbsp. coconut sugar
1 tbsp. coconut oil, solid, solid
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
Grab the full recipe on the blog at
HOW TO SUBSTITUTE SPELT FLOUR
Instead of spelt flour, you could also use the following:
SAME 1:1 RATIO AS SPELT FLOUR:
. whole wheat pastry flour
. cassava flour (GF, nut-free)
. almond flour (GF)
REQUIRE MORE LIQUID THAN SPELT FLOUR:
. coconut flour – but you’ll need to add more liquids
REQUIRE MORE FLOUR THAN SPELT FLOUR:
. oat flour – you’d need to add in a little more oat flour than what’s called for with the spelt flour
HOW TO REPLACE 1 WHOLE EGG:
If you need to substitute for the egg whites for taste or dietary preference, though, here’s how to do it.
. use 1/4 cup liquid egg whites
. use 2 egg whites
. 1 use flax eggs (vegan, 1 tbsp ground flaxseed meal + 3 tbsp water)
. 1 chia eggs (vegan, 1 tbsp ground chia seeds + 3 tbsp water)
. 1/4 cup mashed banana mashed banana
. 1/4 cup unsweetened applesauce
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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!!
OTHER VIDEOS TO WATCH:
Scalloped Peaches:
Perfect Apple Crisp:
Mom's Baked Rice Pudding:
Pumpkin Zucchini Bread:
Kitchen Gear I Used Today:
Pyrex Glass Measuring Cups:
Pyrex Clear Glass Bowls:
OXO Silicon Muffin Cup Liners: (THE BEST!!!)
Cooling Racks:
Wilton Muffin Tin:
Tovolo Kitchen Scoop/Stir:
Mini Spatulas:
Unbleached All-Purpose Flour:
Cinnamon:
Pure Vanilla Extract:
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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 healthy
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When it comes to a classic dessert to go with our family dinners, Peach muffins one of my favorite recipes to make. What I like about this peach muffins recipe is the fact that its fresh products, canned peaches not. Once you have cooked, can be served with ice cream vanilla or vanilla yogurt with a little whipped cream on top. You will need to refrigerate leftovers in an airtight container. He seems to have always existed, in all sizes and flavors. modern peach muffins is actually a fairly recent development, however. Here is an overview of some of the interesting facts about cupcakes that will give a little something to chew with breakfast. The way we eat peach muffins changed, too. Originally conceived as a snack or meal at dinner, the little bakery products became available for breakfast, dessert and all sorts of other uses. Now it's common to take a bun that late night snack or even eat for lunch. Some yeast is still used, but others relied on the baking soda. Many have been actually cooked in a sheet instead of in the oven. Peach muffins were wheat or regular corn. They could be eaten with butter and jam, and were usually relatively small.
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)
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