Feast

Sep 2

peaches ‘n cream muffins

Time:

45 Minutes

Servings:

18 large muffins

Level:

Easy

peach muffin

I have a recipe for Autumn Pear Bread. It’s one of my favorite fall recipes. I had some left over peaches that needed to be eaten the other day. So I set out to find a peach muffin recipe. I searched pinterest, but didn’t really find anything promising. peach muffin You see, I am picky about my muffins. I want them to be more like a quick bread and less like a soggy sponge. And then, I remembered my pear bread recipe. It would be the perfect thing to adapt to make peach muffins. peaches n'cream muffin These muffins have great flavor with both the cinnamon and the nutmeg in them. They are dense, yet fluffy and chalked full of yummy, juicy peaches. This is a great way to use up all of these summer peaches we have lying around. peach muffins As shared on Frugally Sustainable.

Ingredients

  • 1 cup whole-wheat flour
  • 1 cup all purposed flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup cold butter, cubed
  • 1/4 cup plain (greek) yogurt
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 peaches, peeled and finely chopped

optional garnishes:

  • butter
  • cinnamon + sugar

Directions

Preheat your over to 350 degrees. Line a muffin tin with muffin wrappers and lightly spray with cooking spray. Set aside.

In a large bowl mix together your flour, sugar, baking powder, baking soda, salt, cinnamon, and, nutmeg. Cut in your cold butter until a pastry cutter or a fork until the mixture forms course crumbles.

Combine the yogurt, milk, eggs, and vanilla. Stir that into your butter and flour mixture. The mixture will be very thick and dry. Fold in your peaches. The peaches will add lots of moisture to the mix but it will still be fairly thick. Spoon mixture into your prepared muffin tins.

Bake for 22-25 minutes or until a toothpick comes out clean from the center of the muffin.

Let cool slightly, remove from tins to finish cooling. Serve with a little butter and cinnamon and sugar on top.

Tags:

  • Nadene Rothenberger

    Sounds yummy,Kim, I think I’ll try them tomorrow! I learned from the Heavenly Homemakers blog about freezing muffin batter and now am anxious to find yummy recipes to try that with!

    • Kim

      I have never heard of freezing batter before. Let me know how it goes. Sounds like a great time saving trick! It’s always easier to double and freeze then to make two separate batches. I do that with cookie dough all the time. I may have to try it with muffins too!

Printed from iKlugg.comhttp://www.iklugg.com/feast/peaches-n-cream-muffins/