Best Peaches And Cream Muffins Recipes

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

Ingredients

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 AND CREAM MUFFINS

Peaches and Cream Muffins image

These are great for breakfast but they are really good anytime. I usually use canned peaches but in the summer when I can get a hold of fresh peaches I use them. Thank you Paula Deen.

Provided by Zelda Hopkins

Categories Other Breakfast

Time 50m

Number Of Ingredients 7

Ingredients

nonstick cooking spray
2 c self-rising flour
1 c unsalted butter, melted
1 c sour cream
1/4 c sugar
1 tsp vanilla
1 can(s) 15 oz. sliced peaches, drained and chopped into 1/4 inch pieces

Steps:

1. Preheat oven to 350 degrees. Coat the cups of a muffin tin with cooking spray; set aside. In a large bowl, whisk together the flour, butter, sour cream,sugar and vanilla.Gently fold in the peaches.Divide the batter evenly among the prepared muffin cups. Bake for 30-35 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in pan for 10 minutes. Serve immediately or tranfer to a wire rack to cool completely.

HEALTHY OAT PEACHES AND CREAM MUFFINS

Healthy Oat Peaches and Cream Muffins image

Make and share this Healthy Oat Peaches and Cream Muffins recipe from Food.com.

Provided by AlexandriaAngel

Categories Quick Breads

Time 40m

Yield 12 MUFFINS, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
3/4 cup quick oats
2/3 cup firmly packed brown sugar, plus
1 tablespoon firmly packed brown sugar, divided
1/3 cup oat bran
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup low-fat cream cheese
1 cup peeled chopped fresh peach, divided
1 cup skim milk
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 egg
1/2 cup toasted chopped walnuts or 1/2 cup pecans

Steps:

Preheat oven to 350°F and spray 12 muffin tins with non stick cook spray or olive oil.
Combine dry ingredients in medium bowl, reserving 1 tbs brown sugar.
Mix well and set aside.
Stir together cream cheese and reserved brown sugar.
When well blended, fold in 1/4 cup peaches.
Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and nuts.
Spoon 3/4 of mixture in center of each, then.
Spoon remaining batter over the top bake at 20 - 25 minutes or until toothpick inserted into center comes out clean.
Makes 12 muffins.

Nutrition Facts : Calories 223.8, Fat 9.9, SaturatedFat 2.4, Cholesterol 25.2, Sodium 137.2, Carbohydrate 30, Fiber 1.8, Sugar 14.4, Protein 5.5