Peach Muffins

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 255, total fat 14 G., saturated fats 3 G., proteins 3 G., carbohydrates 30 G., fiber 1 G., cholesterol 21 mg, sodium 106 mg, sugar 16 G.

Enjoy the vibrant flavor and amazing texture of peach cobbler in a muffin shape, perfect for on-the-go consumption. The buttermilk and sour cream make the muffins incredibly tender, while the nut streusel adds a delightful crunch. If you're using frozen peaches, they'll be easier to slice while they're still thawed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Nut streusel

2/3 cup chopped walnuts, toasted
1/4 cup + 2 tbsp premium flour
1/4 cup firmly packed brown sugar
4 tbsp unsalted butter, melted
A pinch of ground cinnamon
Cooking spray

Muffins

2 cups premium flour
2 tsp baking powder
0.5 tsp ground cinnamon
1/4 teaspoon of baking soda
1/4 tsp. nutmeg
1/4 teaspoon coarse salt
1 cup granulated sugar
0.5 cups of sour milk or kefir
0.5 cups vegetable oil
0.5 cup sour cream
1 large egg
2 tsp natural vanilla extract
1.5 cups chopped peeled fresh or defrosted peaches (about 250 g) + 18 peach wedges, 0.5 cm thick.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, walnuts, nutmeg, cinnamon, peaches, sour cream, eggs

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray 18 cups of two standard muffin tins with cooking spray or line them with paper liners.
In a medium bowl, combine flour, walnuts, brown sugar, melted butter, and cinnamon to form a dough. Set aside to let the dough set slightly.

In another medium bowl, combine the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. In a larger bowl, combine the granulated sugar, buttermilk, vegetable oil, sour cream, egg, and vanilla extract until smooth. Fold the flour mixture into the wet mixture until no streaks remain, then fold in the sliced peaches.
Fill the prepared muffin cups about three-quarters full with batter (1/4 cup per serving). Top each muffin with a peach slice and sprinkle with the nut topping. Bake until the muffins are golden brown and spring back when lightly pressed, 35–45 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Bakery / Desserts / Cupcakes, biscuits / / Food Network - recipes

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