Peach muffins?!


Question: does anyone have a good recipe
for peach muffins
i want one that has the crumble topping
thanks


Answers: does anyone have a good recipe
for peach muffins
i want one that has the crumble topping
thanks

Peach Crumble
Plan summer dessert casseroles around the freshest fruit at the market. Plums, apricots or blueberries can successfully take the place of peaches in this recipe.

Ingredients
5 peaches, peeled, pitted, and sliced into 1/3-inch-thick wedges
1/4 cup brown sugar
2 teaspoons lemon juice
1/2 teaspoon fresh-ground nutmeg
1/2 cup granola
3 tablespoons flour
1 teaspoon lemon zest
4 tablespoons butter, cubed and chilled
Preparation
Preheat oven to 350°F. Toss the peaches, 2 tablespoons brown sugar, lemon juice, and nutmeg together in a small bowl. Transfer the peaches to an 8-inch tart dish and set aside. Mix the granola, flour, remaining brown sugar, and lemon zest together in the bowl of a food processor fitted with a metal blade. Add the butter and pulse just to combine. Sprinkle the granola topping over the peaches and bake until the peach mixture is bubbling and the granola crumble is golden brown and crispy - 30 to 40 minutes. Cool slightly before serving.
Servings
6



Peach Muffins

Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh or frozen unsweetened peaches, thawed (2 medium peaches, seeded)
1 cup sour cream
1/4 cup (1 stick) melted unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Peach Butter

Directions

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin and set aside.

Sift 1-1/2 cups of the flour, the granulated sugar, baking powder, baking soda, and salt into a large bowl.

In a small bowl, toss the peaches with the remaining 1 tablespoon flour.

Whisk together the sour cream, butter, egg, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients, stirring quickly until just combined, being careful not to overmix. Fold in the peaches and divide the batter among the muffin cups. (The dough will be somewhat cakey.)

Bake until a tester inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20 minutes.

Remove the muffins from the oven, let cool in the tin for five minutes, and then turn out onto a wire rack to cool. Sprinkle with confectioners' sugar and serve warm with Peach Butter.

Makes 12 muffins


Peach Butter

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup peach preserves

Directions

Combine the butter and preserves in a medium bowl. Using a rubber spatula, fold together until smooth. Pack the peach butter into a decorative bowl or ramekin and serve as an accompaniment to the peach muffins.

The butter will keep in a tightly covered container in the refrigerator for up to 1 week.

Makes 1/2 cup

http://www.google.com/search?q=peach+muf... heres a few

Peach Pecan Muffins
Servings: Makes 10.

Ingredients:
1 3/4 cups sifted all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup peach preserves
1 egg
1 teaspoon vanilla extract
2/3 cup chopped pecans, toasted

Preparation:
Position rack in center of oven and preheat to 400°F. Line 10 muffin cups with muffin papers.
Sift first 5 ingredients into large bowl. Whisk sour cream, preserves, egg and vanilla to blend in medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not overmix.

Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool 15 minutes before serving.

PEACHES AND CREAM MUFFINS

2 1/4 c. flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 c. butter
3 c. drained, sliced peaches, diced
1/3 c. plus 2 tsp. sour cream
1 beaten eggs

Preheat oven to 400 degrees. Line 12 (2 1/2 inch) muffin cups with paper baking cup. In medium mixing bowl, combine flour, sugar, baking powder and cut in butter until mixture resembles coarse meal.
In separate medium bowl, combine remaining ingredients, add to flour mixture and stir to combine. Fill each cup with an equal amount of batter, approximately 2/3 full. Bake for 15 minutes until golden brown and toothpick inserted in center comes out dry.

Remove muffins to wire rack and let cool 5 minutes; invert muffins onto wire rack and let cool completely.

CRUMBLE TOPPING FOR MUFFINS

1/2 c. flour
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3 tbsp. butter
1/2 c. chopped pecans (opt.)

Combine flour, brown sugar and cinnamon. Cut in butter. Stir in chopped pecans, if desired. Sprinkle over muffins before baking.

hope these help. enjoy.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources