I may live in the Midwest, but I am still a Southern girl...one who loves Southern Living magazine. I came across this recipe for Peach Muffins in the magazine and couldn't resist trying it out. One of the best parts of this recipe is that it can be made with frozen or fresh peaches. Since the grass is only now starting to turn green, fresh Midwest peaches aren't quite an option yet. But wait to you see...
These Peach Muffins taste fabulous with frozen peaches. So, if you don't have fresh peaches in your neck of the woods and can't wait...go ahead, use the frozen.
Those are actually nectarines in the background, not peaches. But when you live somewhere where spring doesn't seem to come until June...you gotta do what you gotta do...I knew you would understand. :)
Regardless, a delicious breakfast muffin is about to make it onto your table all with frozen peaches!
originally from Southern Living
1/4 cup unsalted butter, softened
1/3 cup sugar
2 1/3 cup flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen peeled peaches, chopped
1/4 cup sugar
3 Tbsp flour
1/4 tsp ground cinnamon
2 1/2 Tbsp unsalted butter
Preheat oven to 375 degrees. Beat 1/4 cup butter until creamy. Gradually add sugar and mix until fluffy. Add the egg and mix until blended. Combine flour, baking powder and salt. Slowly add the flour mixture to the flour mixture alternating with the milk. Mix in the vanilla extract. With a spoon, stir in the peaches. If using frozen peaches, chop first then let defrost and drain prior to adding them to the batter. Spoon batter into a cupcake lined muffin pan, filling 2/3 of the way. Combine the 1/4 cup sugar, 3 Tbsp flour and cinnamon. Cut in 2 1/2 Tbsp butter with a pastry blender or a fork until you have created crumbs. Sprinkle on top of each muffin. Bake at 375 degrees for 20-25. Remove from oven and cool on wire racks.
I just love the cake like texture and all the peach flavor!
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