Best Southern Peaches N Cream Praline 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.

PRALINES 'N CREAM MUFFINS

Pralines 'n Cream Muffins image

These muffins are very moist and delicious! Great for breakfast or snack. I like to double the recipe because these little jewels freeze well. Just wrap securely; seal, label and freeze. To reheat frozen muffins, unwrap; microwave at HIGH about 45 seconds per muffin

Provided by Vseward Chef-V

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup firmly packed brown sugar
1/3 cup stick margarine or 1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
2/3 cup milk
1 egg
1 teaspoon maple extract or 1 teaspoon vanilla
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans, divided

Steps:

Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans.
Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.

Nutrition Facts : Calories 223.8, Fat 13.9, SaturatedFat 3.4, Cholesterol 27.3, Sodium 284.3, Carbohydrate 22.2, Fiber 1.9, Sugar 9.5, Protein 4.3

PEACHES & CREAM DREAM MUFFINS

Peaches & Cream Dream Muffins image

I cant wait to make these. My little sister is addicted to peaches. She will eat them in anything. This recipe was made for her, I swear! heh. I hope you enjoy it! 8)

Provided by OceanIvy

Categories Quick Breads

Time 40m

Yield 30 muffins

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
2 cups sugar
3 cups fresh peeled and chopped peaches
4 large eggs, lightly beaten
2 cups sour cream
1 cup canola oil or 1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
1 teaspoon baking soda

Steps:

Heat oven to 400°F.
In large bowl mix the flour, sugar, baking powder, and baking soda.
Add the peaches and gently toss mixture.
In small bowl, combine the eggs, sour cream, oil, and extracts; mix well.
Stir into the dry ingredients just until moistened.
Fill greased muffin cups 2/3 full.
Bake approximately 25-30 minutes or until done.

SOUTHERN PEACHES 'N CREAM PRALINE MUFFINS

Southern Peaches 'n Cream Praline Muffins image

This is my southern grandma's famous peach muffin recipe. You can make them year round with frozen peaches, but they're best with fresh peaches in the summertime. The crumbly pecan-streusel topping is my favorite! Who doesn't love buttery streusel?

Provided by Emily Hobbs

Categories Muffins

Time 30m

Number Of Ingredients 14

Ingredients

1/2 c finely chopped pecans
1/3 c old fashioned oats
2 1/4 c all purpose flour, divided use
1/4 c packed brown sugar
3 Tbsp cold unsalted butter, cut into small pieces
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 c granulated sugar
3/4 c buttermilk
1/3 c oil
2 tsp vanilla extract
1 tsp ground cinnamon
2 c coarsely chopped peaches

Steps:

1. Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.
2. In a medium bowl, stir together pecans, oats, 1/4 cup flour and brown sugar until well combined; knead in butter using your fingertips or a fork, until well incorporated and mixture starts to clump together.
3. In a medium mixing bowl, sift together remaining 2 cups flour, baking powder and salt. In a large mixing bowl, whisk together eggs, granulated sugar, buttermilk, oil, vanilla and cinnamon until well combined. Gently stir flour mixture into egg mixture until just combined; stir in peaches.
4. Divide muffin batter into cups; evenly sprinkle pecan-oat mixture on top. Bake 20 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to a wire rack to cool.