Peach Cobbler Muffins

Last summer I froze a couple gallon bags of fresh sliced peaches.  Of course, I haven't done anything with them, and with peach season just a few months away I started looking on Pinterest for some fresh peach recipes.

I found this recipe from Barbara Bakes, and thought I'd try it out.  Easy to make and it made 12 generous-sized muffins.  I sampled one with my afternoon cup of coffee.  Delicious!  I'm trying really hard not to sample another one as I write this.

The peach flavor isn't very strong, so I might increase the amount to 2 1/2 cups the next time I make them.  But other than that, I'll be making these again soon!

Peach Cobbler Muffins

Yield: 15 muffins

Ingredients

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 2 cups fresh peaches, diced (about 2 large peaches)

Streusel Topping
• 4 tablespoons sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 2 teaspoons vegetable oil

Directions

Streusel Topping
1. In a small bowl, whisk together sugar and flour. Add oil and mix together until full incorporated and you have a sandy texture.
Muffins
2. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
3. In a small bowl, whisk together flour, baking powder and salt and set aside.
4. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.
5. Fill muffin cups 2/3 full with muffin batter. (Don't over fill.) Sprinkle muffins with topping.
6. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.

1. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Glazed Orange Muffins

Okay, does anyone else love orange baked goods? (cookies, rolls, etc)

If so, this muffin is for you. It is delicious and quite orangey. Not only that, but with the glaze and sugar/zest topping, it looks quite fancy!

The recipe only makes seven muffins (and I used a larger muffin cup and only got six). So the second time I made them I doubled the recipe and they still turned out great. I found this recipe on the Pinch of Yum blog. Check it out - great looking recipes!

Glazed Orange Muffins

1/3 cup milk
3 tablespoons vegetable oil
1 egg, beaten
2 tablespoons corn syrup
juice of 1 or 2 oranges (about 1/3 cup)
1 cup flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
generous 1/4 teaspoon salt
glaze:
1 cup powdered sugar
2 tablespoons orange juice
sugared zest:
2 tablespoons orange zest
1/4 cup white sugar

Preheat the oven to 350. Whisk together the milk, oil, egg, corn syrup, orange juice, and a pinch of zest. Mix in the flour, brown sugar, baking powder, and salt until batter is just combined. Pour batter into a greased muffin tin and bake for 10-15 minutes, or until tops spring back when pressed.
For the glaze, mix the powdered sugar with the orange juice, adding 1 additional teaspoon of orange juice at a time to achieve the desired consistency.

For the sugared zest, combine zest with sugar and combine with your fingers until crumbly.
When muffins are done, cool completely before dipping tops in glaze. Once dipped in glaze, immediately sprinkle with sugared zest.

Spiced Muffins

Sometimes I like to surprise my family with dessert during the week. This is my favorite mid-week cake because it's low-fat, tastes great, and is easy to put together.
The recipe says to put it in a muffin pan, but I put it in a bread pan. It's nice that it only serves six, just enough for us for a few days. Also, I've tried making this with flavored fat-free yogurt (like strawberry) and omitted the flavors. It's still delicious!

Spiced Muffin (or cake)
makes 6
1 Jiffy brand yellow cake mix
1/2 cup unsweetened applesauce
1/2 cup fat free plain yogurt
1/4 tsp cinnamon
1/8 tsp allspice
2 tablespoons raisins
1/8 tsp ginger

Mix together, put in prepared pan, and bake at 350 degrees for 20 minutes. (Increase baking time to 30 minutes if made in a bread pan.)

Orange Berry Muffins

I made these muffins recently. I really like the citrus flavor mixed with the blueberries. Plus there was a really good amount of blueberries!

Orange Berry Muffins
by Dorie Greenspan
from Baking from My Home to Yours

Grated zest and juice of one orange
3/4 cup buttermilk (I used skim milk)
2 eggs
3 tablespoons honey
1 stick butter - melted and cooled
1/3 cup sugar
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 cup blueberries - fresh or frozen

Preheat oven to 400 degrees. Prepare 12 muffin cups.

Pour the orange juice into a measuring cup and pour in enough butter milk to make 1 cup. Whisk in the eggs, honey, orange zest, and melted butter.
In a large bowl, whisk the sugar, flour, baking powder, baking soda and salt. Add the liquid ingredients and mix until mostly combined. Add the blueberries. Divide the batter evenly among the muffin cups.
Bake 22 minutes or until done. Cool 5 minutes and remove from muffin pan.

Allspice Crumb Muffins

I made a new recipe for muffins recently. I found the recipe for these in Dorie Greenspan's Baking from My Home to Yours. They were easy to make and tasted fantastic. They had a great flavor and fantastic crumb top!

Allspice Crumb Muffin

Baking from My Home to Yours by Dorie Greenspan

For the Streusel

1/2 cup flour

1/2 cup brown sugar

1/2 tsp allspice

5 tablespoons cold butter, cut into bits

For the Muffins

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 tsp allspice

1/4 tsp salt

1/4 cup brown sugar

1 stick (8 tablespoons) butter, melted and cooled

2 eggs

3/4 cup whole milk (I used skim)

1/4 tsp vanilla

Preheat oven toe 375 degrees. Butter or spray 12 muffin cups or use paper liners. Place muffin pan on baking sheet.

Make the streusel: Put the flour, brown sugar, and allspice in a small bowl blend. Add the bits of butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs. Set aside in the refrigerator for the moment.

Make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Divide the batter evenly among the muffin cups. Sprinkle the streusel over each muffin and then use your fingertips to gently press the crumb into the batter.

Bake for about 20 minutes, or until the tops are golden and they are baked through. Cool in pan for 5 minutes then transfer to a cooling rack.

Morning Glory Muffins

This morning I thought I would surprise my family with fresh-baked muffins. I saw this recipe in the latest Weight Watchers magazine, and thought I'd give it a try. It came together easily and in no time we had warm-from-the-oven muffins.

Nate and I thought they were just so-so. But Caroline ate one and a half. I guess I'm used to a sweeter muffin. But the carrots and pineapple gave this some good texture.

Morning Glory Muffins

Makes 12

2 points each

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

1/8 tsp ginger

3/4 cup low-fat buttermilk

1/3 cup drained crushed pineapple

1/4 cup fat free egg substitute

1/4 cup finely shredded carrots

1/4 cup brown sugar

2 Tablespoons oil

1/2 tsp vanilla

http://www.weightwatchers.com/Index.aspxMix flours, salt, soda, powder, cinnamon, and ginger in a large bowl. Set aside. In a separate bowl mix buttermilk, pineapple, egg substitute, carrots, brown sugar, oil and vanilla. Add liquid mixture into the flour mixture. Stir until just moistened. Do not over mix! Fill 12 muffin cups (that have been lined with a muffin liner). Bake at 350 for about 20 minutes or until done. Let cool.

Pumpkin Muffins

I know it's been quite awhile since I've posted a recipe...


This week I felt like making something with autumn flavors...so pumpkin muffins it is!


I was really happy how they turned out. They were light and fluffy with not overly-strong pumpkin flavor. The raisins and sunflower seeds added a great texture. The only thing I didn't do was add pecans (didn't have any in my pantry). This would be a great muffin to have with a cup of coffee.


Pumpkin Muffins
Baking: From My Home to Yours by Dorie Greenspan

2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
pinch of ground allspice
1 stick (8 T) butter, at room temperature
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1/2 tsp vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup raisins
1/2 cup chopped pecans or walnuts
About 1/3 cup unsalted raw sunflower seeds, for topping

Preheat oven to 400 degrees.
Butter or spray 12 molds in a regular-size muffin pan or fit the pan with muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices.
Working with a stand mixer, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, then beat in the vanilla. Lower the mixer speed and add the pumpkin and buttermilk.
Fold in the dry ingredients only until they are incorporated. Stir in raisins and nuts.
Divide the batter evenly among the muffin cups and sprinkle with a few sunflower seeds over the top of each muffin.
Bake for 25 minutes. Cool the muffins for 5 minutes, then remove them from the pan.